The Essentials of Baking: Techniques and Science

Baking dates back to ancient times, with the first recorded flat breads made 12,000 years ago. The Egyptians, however, were likely the first to incorporate yeast, which revolutionized baking.

Yeast ferments sugars present in dough, releasing carbon dioxide. This gas forms bubbles that cause the dough to rise. The oven's heat then solidifies the structure, creating soft, airy bread.

Baking's unique flavors and colors come from the Maillard Reaction. This chemical process starts above 140°C, transforming sugars and amino acids into new flavors and brown pigments.

Baking soda requires an acid to act, whereas baking powder contains acid within. They release carbon dioxide at different stages, affecting the texture and rise of baked goods.

Fats, like butter or oil, coat the flour's gluten strands, tenderizing the bake. They also trap air, contribute to flavor, and can lead to varying textures from flaky to crumbly.

Exact oven temperatures are crucial. Baking just 10 degrees off can lead to under or overdeveloped structures, affecting moisture, texture, and rise of the final product.

Ingredients like beetroot purée or avocado can substitute fats, adding moisture and nutrients. Black beans have even been used as a flour substitute in brownies for a protein-rich treat.