Baking Soda vs. Baking Powder: how these leaveners are different, how they work, how they affect your baking, and how to test for freshness!
Science of Baking Class: 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 wher…
The key difference between baking soda and baking powder is that chemically, they are very different. However, they are both used as leavening agents, which makes it important to understand the difference between them. Baking powder is a combination of sodium bicarbonate, other bicarbonates, and acid salts.
Frogs, lab coats n beakers! Science cookie anyone?
All About Eggs in Baking Lesson Overview: In today's lesson we are reviewing the function of eggs in baking! Eggs are absolutely essential in traditional baking and they play many different roles. Eggs are utilized
All About Fat in Baking Lesson Overview: Today we are talking about fat in all its forms and how it functions in baking. Fat is an essential part of what makes baked goods tender and
Are you under-creaming or over-creaming butter? I'm sharing the RIGHT way to cream butter and sugar, for perfect cakes or cookies every time!
Baking is a fun (and often tasty!) hobby. Here are some ways to teach science through baking activities, for children of all ages.
When developing a new product or recipe for the oven, the baking temperature is an important variable to get right, here are some guidelines to help you out
Does the temperature of your ingredients matter? An experiment to see if room temperature ingredients truly create a better cake!
When it comes down to it, baking is a science. And if you want to learn more, these are some of the best baking science books to reference.
See which are the top 4 countries that have developed eLearning so far.
Freezing summer produce is a great – and simple – way to put away fresh food for the months ahead. One drawback is the susceptibility of many foods to freezer burn. Read on…Freezing foods puts a temporary hold on many biological processes, including decay and enzyme activity. However, when foods are frozen for extended periods of time or are frozen improperly, freezer burn can begin to develop on the food’s surface.
Classroom, Afterschool & Clubs Offering a diverse collection of educational resources in the form of lesson plans, fun activities, and age-specific recipes. Let's Sell Some Cupcakes! Lesson Plan Cupcake Marketing Plan Project Evaluation Assignment Bearthday Celebrations Lesson Plan Worksheet and Recipes Handout Pastry Pizazz Pastry Pizazz Presentation Pastry Pizazz Worksheet Baking
What is a dough conditioner? – Kitchen Alchemy
These delicious homemade apple fritters are tossed in cinnamon and sugar and are the perfect easy-to-make dessert.
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We've put together a simple chart to give you the scoop on each type of flour's differences.
Steam is important during the initial phase of baking most hearth breads. It facilitates oven-spring by preventing the crust from setting too rapidly, and enhances crust color. Breads baked without steam can taste fine, but the crust is likely to be a dull, pale grayish color rather than the rich brown most of us are after. Ready for a photo quiz? Hint: the top thing is not a peanut on steroids. I have spent way more time than I should have scouring books and online articles and discussion groups looking for the perfect way to introduce steam to my baking
I think one of the worst things that can happen after baking a cake is when it sinks in the middle! But thankfully, understanding a bit more about the science behind baking can give you a little more insight into where you may be going wrong. 1 - Your ratio of ingredients is incorrect When
