Chemical leaveners / raising agents

My findings on chemical leaveners and what’s going on inside my cake (or other bake) to make it rise. Is there anything we can do to get the best results using raising agents? Plus make your own baking powder and self raising flour!

Why your oven temperature conversion charts could be wrong – and does it matter?

Ever used an old recipe book and had to work out the temperature for your oven? The original values in these old books might be off-kilter…

Science of bread making – how yeast works

So, being nosey as usual, after making a batch of spelt walnut loaf I thought I ought to learn a bit more about yeast and the bread fermentation process. I remembered some stuff about yeast from A-Level biology (yeast is one of the most researched and written about organisms going) and I’ve had a batchContinue reading “Science of bread making – how yeast works”

The science of meringue making

What happens inside a meringue? It will help your baking to know the chemistry behind your meringues – plus some surprising tips and myths to help you produce the perfect fluffy white morsel every time