Baking

When Science Meets Creativity

Where many bakers go wrong is by assuming that the volumes featured in recipes are there as a rough guide, and not as a “must follow.” But baking is a science, and certain ingredients need an exact measurement. Admittedly, you can get away with a little too much flavoring, for example, but when you start messing around with measures of certain ingredients such as flour, sugar, eggs, baking soda or salt, and you may be asking for trouble. Flour is usually the biggest problem, as it can be thrown into recipes lumpy and is often crudely added without the necessary care and consideration. Ensure you spoon flour gently into your measuring cup to get the exact amount of flour you need; any other method could end in disaster! Getting the wrong volume of flour in your recipe can lead to the texture of your baked goods being all wrong, and because it will affect the baking time, you could also find yourself with a burnt or undercooked final product. As you won’t have made allowances for the other ingredients to be in proportion with the flour, you will either end up with a complete mess, or start adding more ingredients to try and counteract this, and might end up having to throw everything away and starting again!

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