Baking is a science as well an art, and the key to better baking is understanding the chemical forces at play. Thankfully this graphic explains all of those things.
Baking image from Shutterstock
I love to cook, and I love improvising while I cook, but baking is a bit more intimidating. You don’t just think to yourself “a little more flour will do” or “some extra butter would be good” without knowing how that changes your finished product — unless, of course, you’re a master baker. For the rest of us though, it takes a little studying first.
The folks at Shari’s Berries sent this graphic over, and like most infographics it’s an informative gateway to their business, but the information is legit. It walks through the gluten reaction and the importance of protein in baking, which type of flour you should use for what types of results, the purpose of shortening and fats in your baked goods, and how the leavening process works. It even shows you how salt helps control yeast, so you can learn to adjust how much salt you add to a dough to get a certain texture once your dish is baked. Check the whole thing out below, or hit the link below.
The temperatures listed are in Fahrenheit so be sure convert them to Celsius! (To save you the trouble, the temperatures in the infographic roughly translate to 60 degrees, 180 degrees and 150 degrees.)
The Science of Baking [Sheri’s Berries]