Posted on October 8, 2011 at 7:16pm
"Baking is both an art and a science but if you understand the science, the art comes easier."
Did you ever admire what makes baking powder double acting? Or what the difference is between a bread and cake process requirement? Or what makes faster sheeting of biscuits; how the bread made today lasts long and why eggs cannot be substituted.
It's a science of ingredient which has continuously solved various issues and also added newer avenues to baking… Continue