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    Home » Cook It Real Good Podcast Episodes

    Published: Feb 24, 2020 · Modified: Feb 24, 2020 by Cassie

    Episode 35 - The Chemistry Behind Baking

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    Julie from Bunsen Burner Bakery explains the chemistry behind baking!  Using a classic cake recipe as an example, we work through every ingredient and what it does to help you achieve better baking results at home.

    headshot of a brunette woman with text overlay "episode 35 - the chemistry behind baking".

    This week's episode is going to teach you the chemistry behind baking.

    I chat with Julie from Bunsen Burner Bakery, who breaks down each ingredient of a classic cake to let us know what they do, what reaction we're looking for and substitutions that we can make. 

    Julie has a PhD in biochemistry and works in a bioengineering lab designing better assays for scientific research.  But on nights and weekends, she trades in her pipettes and flasks for measuring cups and baking pans, and blogs at Bunsen Burner Bakery, where she shares kitchen experiments focusing on decadent desserts and the science behind baking.  Her favorite thing to bake are bundt cakes and her favorite dessert to eat are fruit pies.  Julie lives in Philadelphia, Pennsylvania with her husband, two young children, dog, and cat.

    Julie has a wealth of information and if you're a baking novice like me you're going to LOVE this episode.

    RECIPE OF THE WEEK

    This week's recipe of the week is my healthy guacamole.  I seriously make guacamole at least 3 times a week.  I love to eat it with cucumber rounds as a snack, but it's also great with corn chips, on top of nachos, tacos, burrito bowls… in fact you could probably just eat it by the spoonful.  

    LISTEN IN

    Listen in to today’s episode on Apple, Stitcher or Spotify.

    Episode 35 - The Chemistry Behind Baking

    Julie and I use a classic cake recipe as an example of the chemistry behind baking and go through each of the ingredients purpose.  Here's a short snippet of what we discuss - listen in to get all the details: 

    • Flour - provides structure of whatever it is your baking.  
    • Sugar - adds sweetness and keeps baked goods moist.  Sugar also increases the leavening ability of a cake.  
    • Leavening Agents - Baking soda or baking powder will help your cake rise.  
    • Fats - provide moisture and leavening agents.  Adds flavour. 
    • Eggs - play a role in the structure of the cake.  Help determine the height and the texture.  Their biggest role is being an emulsifier.  
    • Salt - enhances flavour and acts as a preservative.  
    • Buttermilk - adds acidity to lower the PH and results in a cake that's much more tender and moist as it breaks down long gluten strands. 
    • Coffee - enhances flavour and pairs really well with chocolate to bring out the chocolate flavour.  

    LINKS DISCUSSED

    Chocolate Cake

    Lemon Pie

    WHERE TO FIND JULIE

    WEBSITE 

    INSTAGRAM

    FACEBOOK

    TWITTER

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    Hi there! I'm Cassie. I turned my love for cooking at home into this blog you see right here. I love sharing recipes from my kitchen to yours.

    Cook It Real Good focuses on making the most of simple ingredients. Learn to cook fast, easy meals that don't sacrifice taste. Oh and the less washing up, the better!

    More about me →

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