We’ve all enjoyed a light and tender muffin, or a moist and delectable slice of cake, but have you ever thought about why the texture and crumb are the way they are, or what it takes to achieve such results?
Welcome to the Science of Baking where you’ll learn the fundamental skills necessary to become a successful home baker. This class uses easy-to-follow steps and detail-oriented photos that will put any delicious baked good within your reach.
We will cover the essential components (fats, sugars, eggs, flours, and leavening agents) of baking in great depth, how ingredients interact with each other, and why baking is a science. We will finish this class by bringing everything learned full circle to make a recipe of your choice: thick and chewy chocolate brownies or beautiful and delicious financiers.
Whether you’re a complete novice, want to learn how to create your own recipes, or are interested in the science behind baking, this class is for you. Follow along with me. You’re in for a sweet treat!
Enter an Instructables Contest!
If you've used the skills you learned in this class to invent something awesome and gluten free, write an instructable about it and enter it in our Gluten Free Challenge to win some great prizes!
Lesson 1: Welcome to the Science of Baking
Did you know baking is a science? Find out why and get a brief overview of everything that will be covered in this class.
Welcome to the Science of Baking Started
Lesson 2: Tools & Ingredients
The list isn't long, but there are a few specific tools that will help you become successful in the kitchen.
Tools & Ingredients Started
Lesson 3: Fats
Fats add moisture to baked goods and help give desserts a tender crumb. Learn about the best fats for baking.
Lesson 4: Sugars
Sugar comes in many forms, from solids and crystals, to syrups and powders. Find out the most common ways to sweeten up desserts.
Lesson 5: Eggs
Eggs are complex structures. You'll learn more about eggs in this lesson than you ever thought possible!
Lesson 6: Flours
There are many, many types of flours available. This lesson will teach you the difference between the most common types and what they are best used for.
Lesson 7: Leavening Agents
Find out what the most common leavening agents are in baking and how they work to give rise to baked goods.
Leavening Agents Started
Lesson 8: How to Read a Recipe
Learn how to properly read a recipe. It may sound silly, but there are important rules to note and follow!
How to Read a Recipe Started
Lesson 9: How Baking Works
Whatever you do, don't blast through this lesson! It describes in detail what happens during the mixing process and how ingredients interact with each other.
How Baking Works Started
Lesson 10: Class Project — Get Baking!
Get the recipes for dark chocolate brownies and blueberry lemon financiers. Choose one recipe to make for your Instructables Baking Patch!
Class Project — Get Baking! Started
Now that you have the skills, what are you waiting for?
Get out there and make something!