Difference between revisions of "The Chemistry of Baking"

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==Recipes==
 
==Recipes==
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===Bread===
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===Biscuits===
  
 
===Cookies===
 
===Cookies===
  
 
===Cakes===
 
===Cakes===
 
===Pancakes===
 
 
===Biscuits===
 
 
===Bread===
 

Revision as of 14:06, 7 August 2016

The following information is a place to conversae about the chemistry of Baking

Tentative Schedule

SOfIA 2016 Schedule

Chemistry Topics

Flour Types

King Auther Flourwebsite
specifty flours

Proteins levels

Water

Does water ion concentration have an effect of the baked good?

Raising Agent/Yeast

other adjuncts

Recipes

Bread

Biscuits

Cookies

Cakes