French baguette – Poolish + Bowl of Water in Oven

Whenever visiting France there is one thing I really really look forward to: visiting a boulangerie, a bakery. The French baguettes are just so good, always fresh (since storing them for even one day will make them go stale) and crispy. I also adore the pain au chocolat, a croissant, …

Poor knights of Windsor – A breakfast dish filled with history

No, it’s not the typical British breakfast, there’s no bacon, no beans, no tomate, no mushrooms, no toast. It’s more the opposite of a classical British breakfast: sweet vs. savoury, sugar vs salt. The only similarity? They both fill you up well in the morning, ready for a long day. …

Afternoon tea at the Bel & the Dragon

Once I figured out the difference between a high and afternoon tea, I made sure to enjoy a ‘real’ afternoon tea while visiting the UK. England has a couple a great little towns through which you can go for a walk and admire all the old buildings and thinking about …

Modernist Bread – Amazing Science

When writing my posts on baking: the history of oven, oven temperatures and on what happens during bread I got an e-mail. As you might know, I tend to follow quite a lot of blogs and websites, one of them is Modernist Cuisine. The other day I received an e-mail from …

Bagel science 2 – boiling experiment

Food chemistry is one of my favorite topics to discuss, especially when combined with actual food :-)! That’s why this month is food chemistry month. Today it’s bagel day, yes, I know, it’s the second bagel day already. I did an experiment as a follow up on my previous post on …

Today was baking day – profiteroles update

While I’m still busy writing all sorts of posts linking food and science I just couldn’t wait to share my day with you today. Today was baking day! From this morning until 4 in the afternoon I was busy baking, with only a brief running pause in between (my doughs …

Yeast fermentation process & its products

Updated: 3-Jan-2016 Science is everywhere when you’re in the kitchen. Just think of your bread dough bubbling away and expanding while proofing. Or a beer in the works. You might not even recognize the science, so common the processes are. The processes described above both involve yeast and fermentation. The so …