Comments on: Best science of baking books

By: Janice Lawandi

Janice Lawandi — Wed, 27 Nov 2024 17:18:05 +0000

In reply to Steph. Great idea! I have a few to add to this list actually so I will update this post with them soon :)

By: Steph

Steph — Fri, 22 Nov 2024 23:26:06 +0000

I would love if you could review Sift: The Elements of Great Baking by Nicola Lamb.

By: Jay

Jay — Tue, 12 Nov 2024 01:11:49 +0000

Would you recommend Modernist Bread or Modernist Bread At Home by Nathan Myhrvold?

By: Neyda

Neyda — Sun, 10 Jul 2022 16:13:28 +0000

Thank you very much for these valuable book recommendations, they have opened a door of knowledge for me. I loved it!

By: Chris Gianacas

Chris Gianacas — Mon, 21 Oct 2019 05:39:30 +0000

Thank you so much for this wonderful list - I am a biostatistician by day so I find the science and prescision of baking just fascinating. I think you may also enjoy Chocolates and Confections by Greweling. There are pretty pictures but also a lot of science and serious practice. I found it a joy to read.

By: Christian

Christian — Tue, 06 Mar 2018 00:47:06 +0000

Thank you so much for this article! These are exciting titles. I can't wait to get them! I'm wondering if you know of any resources for understanding baking at a commercial scale? Specifically, scientifically what ingredients are done by chemical reaction ratio of the batch (salt, soda, etc) instead of a quantity -multiple of the original recipe? I want to learn the science of taking a kitchen recipe and creating it commercially on a large scale.

By: Justine @ JustineCelina.com

Justine @ JustineCelina.com — Fri, 12 Feb 2016 22:34:08 +0000

Wow, thanks for this incredibly helpful resource! I'm not much of a baker myself, definitely more of a cook! I have a couple of recipes that I've come up with over the years, but I'd love to do more. I'm bookmarking this for future reference! :)

By: Teresa

Teresa — Fri, 12 Feb 2016 20:45:18 +0000

I love your recommendations. I think the intuitive cooking/structured baking divide scares people off from one or the other. Books like these can help people intimidated by baking's strictures and get to the creative part.

By: Janice

Janice — Fri, 12 Feb 2016 18:16:03 +0000

In reply to Sean. I think it's so important for us all to keep learning. It will make us better food bloggers and recipe developers! I'm glad I mentioned a few new ones. The last one, by Peter Barham, is sometimes used in college and university courses, but still, you can't go wrong with Harold McGee ;)

By: Brittani

Brittani — Fri, 12 Feb 2016 18:13:53 +0000

Thanks so much for sharing these great resources! I'm on a mission to become a better baker this year but when I cook I rarely measure things. This does not work for baking lol I think knowing the science/reasons behind things will really help!