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!