Tag - leavening

Genoise cake with jam, nutella and cream

Genoise cake – A baking guide by unravelling its science

Back in the days, before they had access to baking powder and baking soda, bakers had to be a bit more creative in how they were going to create light airy cakes and sponges. They couldn’t use the chemical...

boudin bakery bakers at work

Famous sourdough bread – Boudin Bakery

Long before instant yeast was on the market, bread bakers had to maintain and keep their own living yeasts to proof their breads. Since yeast are living micro organisms quite some care has to go into these cultures to...

dried sourdough starter

Storing a sourdough starter for months

Started a sourdough starter for your bread, managed to maintain it for a couple of months, but simply don’t have the time to maintain it the upcoming weeks or months? Maybe you’re going on a trip, or...

waffle with blueberries

Science of waffle making – Do you need to flip them over?

A while ago we bought a waffle iron as a present for someone else. It was actually one of those machines that could also make grilled sandwiches or use it as a grill for meat, etc. When I think of waffle irons, I think...

Chemistry of leavening agents & Muffins

Ever made a muffin without any baking powder or baking soda (=leavening agents)? Or had that one time where you simply forgot to add them and only noticed when they came out of the oven? You will have probably seen that...

poolish plus dough

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...