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The Science of Baking
Baking Science
Why dough behaves the way it does, explained for people who actually bake.
Bread is basically applied biology and chemistry, and understanding a little of it makes everything else easier. This is where we get into fermentation, gluten, hydration, oven spring, and what is really happening inside your dough while you wait.
It is written for curious home bakers, not lab technicians. Once you know what each variable does, you can debug a bake instead of guessing, and every piece ties back to something you can change on your next loaf.
The Science of Dough Extensibility: Why Your Pizza Base Keeps Springing Back (And How to Stop It)
Why does pizza dough keep shrinking back when you stretch it? The science of extensibility explained — plus practical...
Read →The Science of Dough Relaxation: Why Resting Your Pizza Dough Is the Step You Cannot Skip
Discover the science behind dough relaxation and gluten extensibility. Learn why resting your sourdough pizza dough b...
Read →The Science of Enzyme Activity in Sourdough: What Amylase and Protease Are Actually Doing to Your Dough
Discover how amylase and protease enzymes shape your sourdough's flavour, texture and structure — and why summer heat...
Read →Why Flour Protein Content Changes Everything About Your Sourdough Pizza
Learn how flour protein content affects your sourdough pizza dough — strength, extensibility, blistering, and which f...
Read →The Maillard Reaction Explained: Why Sourdough Pizza Blisters, Browns, and Tastes Like Nothing Else
Discover why sourdough pizza blisters and browns the way it does. The Maillard reaction explained for home bakers — a...
Read →The Science of Maillard Reaction in Pizza: Why High Heat Is Non-Negotiable for a Great Base
Understand the Maillard reaction and why it's the key to a blistered, flavourful sourdough pizza base. Real science, ...
Read →The Science of Sourdough Starter Activity: What's Actually Happening in That Jar
Understand what's really going on inside your sourdough starter — the microbes, gases, acids and cycles that make wil...
Read →The Science of Yeast vs. Bacteria in Sourdough: Who's Actually Running the Show?
Wild yeast and lactic acid bacteria both live in your sourdough starter — but they do very different jobs. Here's wha...
Read →Why Your Sourdough Crumb Looks Nothing Like the Photo (The Science of Gas, Gluten, and Oven Spring)
Open crumb or tight crumb — here's the actual science behind why your sourdough crumb structure turns out the way it ...
Read →The Science of Sourdough Sourness: Why Some Loaves Taste Mild and Others Pucker Your Cheeks
Want more tang in your sourdough, or less? Here's the actual science behind what controls flavour — and how to dial i...
Read →The Science of Sourdough Scoring: Why a Blade and a Bit of Geometry Can Transform Your Loaf
Scoring your sourdough isn't just decorative. Here's the science behind why how and where you cut your dough changes ...
Read →The Science of Oven Spring: Why Your Sourdough Explodes in the First 15 Minutes of Baking
Oven spring is where all your prep pays off. Here's the science behind what actually happens in those first 15 minute...
Read →Why Fermentation Temperature Is the Real Variable You Should Be Controlling
Learn how temperature shapes fermentation speed, flavour, and oven spring in sourdough — and how to use it to bake be...
Read →Why Salt Does So Much More Than Just Season Your Sourdough
Salt is far more than a flavour boost in sourdough. Here's the science behind what it actually does to your dough, fe...
Read →Why Gluten Is the Backbone of Every Great Sourdough Loaf (And How to Actually Build It)
Gluten makes or breaks your sourdough. Here's the science behind how it forms, why it matters, and how to build a str...
Read →Why Hydration Changes Everything in Sourdough (The Science Behind Wet vs Stiff Dough)
Discover how hydration percentage affects your sourdough's crumb, crust, and fermentation — and how to find the right...
Read →What Actually Happens to Your Dough During Bulk Fermentation (And Why It Matters)
Understand the science behind bulk fermentation in sourdough — what's happening inside your dough, why it matters, an...
Read →Why Steam Is the Secret Weapon Behind a Great Sourdough Crust
Discover the science behind steam in sourdough baking — why it matters, what it does to your crust, and how to get it...
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