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  • Rachael Manley

The Art and Science of Baking

Updated: Jul 20, 2021

“To develop a complete mind: Study the science of art; Study the art of science. Learn how to see. Realize that everything connects to everything else.”

Leonardo da Vinci

With baking we measure. We measure in spoons, grams, cups … It is a discipline of ratios; if I put this much flour then I must put this much water.

The number of ingredients is surprisingly few, for the number of products we create. Each product differing based on the quantity of each ingredient.

Baking is the study of combinations; how we mix it, what order we mix it in.

It’s in the timing and temperature. Our recipes change based on humidity, fineness of grind, age of the ingredient.

So, how then do we create the perfect recipe. Just as in science we learn about each ingredient and how it interacts with another. We learn how the environment affects the product. We observe and we record until we find the perfect combination.

The art is in knowing the product. Spending time in the kitchen so we start to notice the minute changes in texture and colour, signalling to us the product is ready. The art is in feeling the environment and calculating the changes in the recipe needed to bake today. The art is in the appearance- creating products that look as joyful as they taste.

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