You know, as well as I do that there is a science to baking. It isn't one of those "toss this ingredient in" or "add a pinch more of that" situations. It truly requires a balance, sometimes down to the hundredth of an ounce to nail the right combination to produce something truly amazing.
I personally struggle with this. I'm the "follow a recipe two a T" person and my husband is not. He just mixes to smell, which works great when he cooks. But not so great when I bake. Oz simply has his own way of doing things. Which i LOVE! He can create the most scrumptious meals from mere ingredients in my pantry. But sometimes, I just want that calculated baked good full of warmth and sweetness. And I'm simply not willing to just toss in items without knowing the outcome will be exactly what I want or better than I can dream.
I NEED to know the science before I'm willing to just toss and bake.
This weekend I was introduced to a free e-book, How to Bake, the Art & Science of Baking.
Even if you think you know everything about baking. Or your mom taught you just how much of a pinch of baking soda will react with your ingredients, this is a MUST HAVE for any baker. It de-mystifies the Art & Science of Baking.
How to Bake, the Art & Science of Baking is a free e-book from The Prepared Pantry. You can out more about more e-books they offer and other items they sell perfect for your kitchen here.
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