How to test your oven and check its hot and cold spots, using kitchen cabinet science! Knowing the temperature zones in your oven will help you ensure your food comes out perfectly.
My findings on chemical leaveners and what's going on inside my cake (or other bake) to make it rise. Is there anything we can do to get the best results using raising agents? Plus make your own baking powder and self raising flour!
My experience on how to ferment and keep a wild yeast starter for sourdough baking
Ever used an old recipe book and had to work out the temperature for your oven? The original values in these old books might be off-kilter...
So, being nosey as usual, after making a batch of spelt walnut loaf I thought I ought to learn a bit more about yeast and the bread fermentation process. I remembered some stuff about yeast from A-Level biology (yeast is one of the most researched and written about organisms going) and I've had a batch… Continue reading Science of bread making – how yeast works
What happens inside a meringue? It will help your baking to know the chemistry behind your meringues - plus some surprising tips and myths to help you produce the perfect fluffy white morsel every time
My best and most trusted French meringue recipe, together with hints and tips on meringues problems - or a 'meringue 101'
How maths can help you with your puff pastry making!