A while ago, I shared my favorite chocolate chip cookie recipe and dropped in a fun link about the chemistry of cookies. I really like the video and think about it each time I put my baked goods in the oven, anticipating the delightful Maillard reaction!
Well, Julissa noticed that little linky, and she thought I’d like this neat infographic she helped make on The Science of Baking. It feels like stuff I remember learning from the geeky chef Alton Brown at some point, but all summed up in one infographic with cute little burping yeasts to boot (see “Leavening” below). I did like it, and since I want to read it again and again, I figured you might enjoy a look-see. If you love baking and appreciate knowing what a teaspoon of baking soda actually does, or why you shouldn’t sub in bread flour when you’re baking a cake, this is the infographic for you!
I’ve also decided that if I ever make Ben another sappy Valentine’s day card, it’s going to feature something cheesy like “You Can Be the Sugar to My Amino Acids” in it somewhere. That, and maybe You can be the 0 to my 1 (does that even make sense? I hope that is even a compliment… #nerdfail).
I hope you like it, and please feel free to comment with more cheesy analogies :].
This infographic was provided by www.berries.com/blog/science-of-baking.
Meet JoEllen
Subscribe via Email
Top Posts & Pages
Categories
