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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...
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