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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.
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.
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.
WHERE TO FIND JULIE
Visit our show page for more episodes!