The Science of Baking

Baking is essentially chemistry for the kitchen, and in order to perfect our home bakes, we first need to understand the processes and variables that go into creating the perfect bake. Join bestselling author, self-taught baker, and pastry chef, Matt Adlard, as he demystifies the science behind your favourite bakes, teaching you how to recreate them at home with show-stopping results. This title teaches you how baking actually works: what purpose each ingredient serves in a recipe, how they combine and interact together and, most importantly, how to use the correct temperature and oven settings for the best results.