The Science of Baking, in One Picture

Baking is both a science and an art, and the key to better baking is understanding the chemical forces at work. Fortunately, this picture explains all of these things.

I love to cook, and I love to improvise while cooking, but baking is a little scarier. You don’t just think to yourself “a little more flour” or “a little butter would be nice” without knowing how that will change your finished product – unless, of course, you are a master baker. However, for the rest of us, there is a little research to be done first.

The folks at Shari’s Berries sent in this graphic, and like most infographics, it’s an informative entry into their business, but the information is accurate. It talks about the gluten response and the importance of protein in baking, what type of flour you should use for what results, what shortening and fats are used for in your baked goods, and how the opening process works. It even shows you how salt helps control yeast, so you can learn to regulate how much salt you add to the dough to get a specific texture after baking. Check it all out below or click the link below.

Baking Science | Sheri Berries


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