Matt Adlard: The Science of Baking, Gebunden

Klappentext

From croissants to sourdough, understand the science behind baking for perfect home-baked results.

The Science of Baking delves into the chemistry behind our baked goods with an easy-to-understand breakdown of how baking 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) to get the best results every time.

Get to know your dough and learn to laminate like the best Parisian bakers---including recipes from how-to for classic pastries to a deep dive in sourdough cultures and how to prevent a soggy bottom. This is both a practical and illuminating exploration of our most complex area of the culinary arts---perfect for baking enthusiasts of any level.