The Science of Baking

With more than 50 recipes ' including showstoppers like Vanilla Burnt Basque Cheesecake, Rosemary Focaccia, Pistachio and Orange Biscotti, and Black Forest Swiss Roll ' plus step-by-step photography and troubleshooting tips on cake decorations, gluten-free baking, and baking the perfect sourdough bread: this comprehensive baking book is everything you need to understand and explore the art and science of baking.

Discover what makes brownies fudgy, chewy, or cakey, how to achieve fluffy risen souffl's and meringues, why fermentation and hydration affect the structure of sourdough, and how to laminate pastry for flakey, golden croissants.

Dive into the chemistry of ingredients ' with detailed illustrations and microscopic imagery ' learn how to master your oven, and unlock essential techniques to create unbeatable flavour and finesse at home.