The article explores the saying that baking is a science compared to cooking, highlighting the importance of precision in baking. Flour, a fundamental ingredient in most cakes, influences the baked good's structure dramatically. Various types of flour offer different properties based on their source, processing, and gluten content, affecting moisture absorption and final texture. The author, a seasoned home baker, shares insights from two decades of experience in the restaurant industry, detailing how experimenting with diverse flours can refine cake recipes.
Cooking often allows for improvisation, whereas baking demands precision and science. Flour, in particular, plays a critical role in the structure and texture of cakes.
Different flours, depending on their source and milling process, can have varying gluten levels, which significantly affect how they react with moisture, fat, and sugar in recipes.
Collection
[
|
...
]