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Is baking chemistry?
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Baking is chemistry and if the chemistry has done its thing well before you get to use it, you're going to get flat baked goods and flat flavors.
Baking is chemistry.
Baking is a chemistry experiment – there is the precision of weights and temperatures and ingredients chosen with organizational skill – but there is always the creative side.
Different flours have different milled sizes and density, but baking is generally chemistry - which means it's the mass, not the volume that counts.
When I think of baking I think of chemistry, I think equations … biology … yeast … explosions.
Coconut oil can be used in many forms though, which makes it ideal for the chemistry that baking requires.
In the months afterwards, Melissa left her legal career to professionally pursue a dessert catering business, inspired by her epicurean upbringing in the flavorful Gulf Coast of Texas, and her lifelong love for the chemistry behind baking, a fascination that started around age 8. Working with her hands, as it turned out, is exactly what Melissa wanted all along.
But not everyone understands the chemistry of baking large cakes.
The magic of this--or as some say, the chemistry of baking--occurs with the amounts and preparation.
(I like to think of baking as a mixture of chemistry and poetry).
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