There’s nothing wrong with strictly following a recipe when it comes to baking, but if you want to experiment with quantities you can quickly transform a delicious treat into a food disaster. Understanding how different ingredients (and amounts), such as milk, butter and baking powder influence the process can be extremely helpful.
Photo and videos by solobo.
You could take a trip to Coles or Woolies and stock up on fluids, powders and pastes and go all mad scientist in your kitchen. Alternatively, you can ingest some of the educational materials below, produced by Instructables user “solobo”.
Solobo uses the humble biscuit as his testing ground and tries various quantities of common baking reagents. For example, here’s how milk changes the way a biscuit bakes:
Butter amounts also change things up:
As does baking powder (unsurprisingly):
He’s also put together an in-depth guide for those curious about the differences between margarine and butter, milk and water and even the effect of excessive kneading. If you’re planning on baking in the near future, it’s worth a read.
The Science of Biscuits [Instructables]