Baking is a Science
Understanding the science behind baking helps me become a better baker; I hope I can help you become better too.
Emulsions
In my chocolate chemistry post, I talked about how ganache is an emulsion, and you…
Chocolate Chemistry: Lessons from a Belgian Workshop
Now that summer is over and school has started back up I wanted to talk…
Ciabatta
Ciabatta is a traditional Italian bread… or so I thought. According to the BBC, “ciabatta,…
Gluten: The Science Behind the Stretch
Gluten is the one (ok, two – but we’ll get to that) protein that rules…
