Baking and Science – The Overlap

dough and flour near lemons and rolling pin
Photo by Morgane Perraud on Unsplash

I’m an avid baker. I wouldn’t be any good without a basic understanding of science though. Measurements, weights, and even reactions all play a huge part in baking. Making my own recipes often feels like I’m playing mad scientist. Most failures are just a step closer to my desired end result but some go completely wrong and then I’m back to the drawing board. Reviewing notes and measurements and ideas.

What ingredients do you use to create an idea? Do you borrow from someone else recipes or create one all of your own? Do you have special steps that are just your own?

The common denominator is really a tester of ideas. Someone who is willing to try to create. Sometimes it’s a tried and true recipe and sometimes it’s a whole new idea you are baking up. Statistics, ratios, and measurements can be fun when applied to creation. We all can be creators, what ideas have you been cooking up lately? Are you ready to test them out?

As we continue drawtober, be thinking of ways to showcase the tools and ingredients you use in your industry. Show and tell is a powerful way to engage with your audience.

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