the.com/baking
chemistry you can eat, with stakes high enough to ruin a Sunday
means Cooking food by surrounding it with dry heat, usually in an oven, especially breads, cakes, and pastries.
from From Old English 'bacan,' to bake — a word with deep Germanic roots, a cousin of Dutch 'bakken' and German 'backen,' and possibly related further back to a Greek word for roasting. It has meant essentially the same thing for well over a thousand years: humans putting dough near fire and hoping.
- gluten science
- Kneading builds protein strands that trap gas bubbles
- Maillard reaction
- Browning creates hundreds of new flavor compounds
- leavening
- Yeast eats sugar and burps carbon dioxide
- precision required
- Unlike cooking, baking punishes eyeballed measurements
- ancient craft
- Humans baked bread before they farmed grain
paul hollywood handshake — signature gesture from the great british bake off where paul approves contestant's bakes
cronut — hybrid pastry by dominique ansel bakery in new york, 2013
sourdough starter — fermented dough culture like san francisco's boudin bakery's 1849 starter still in use