Bakeology: The Science of Sweets

Good day to you all!

It is a good day today because I have decided to start a new blog series, which I am calling “Bakeology:  The Science of Sweets”.  I will probably commonly refer to it just as Bakeology.  For those who don’t know me, I majored in Chemical Engineering in college, which makes me a B.S.-certified nerd.  In true nerd-form, I want to know all of the facts – down to the molecule – about baking and the science behind it.  Also, I like structure, and need structure to effectively work and learn.  Therefore, this blog series will FORCE me to learn at least one new thing a week!  Hopefully, I will learn much more than that and I will not have nearly enough weeks to post about my wealth of knowledge on the science of baking.  Why recipes call for room temperature eggs, how gluten forms, why use this fat over this one, and what really is the difference between cake flour and all-purpose flour?  All these questions, and more, will be answered in this blog series.

If you have any baking science question or mystery you would like me to investigate, please comment on any post in the series as we  move along and I will definitely try to answer it in a future post!  Stay tuned later this week for my first Baking Science post!

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