Why Did My Baking Fail?: A Food Scientist's Guide to Fixing Cakes, Cookies, Bread and More, in Any Kitchen - Softcover

Inhaltsangabe

Your cake sank. Your cookies spread. Your bread won't rise. Now what?

Why Did My Baking Fail? is the book to reach for the moment a bake goes wrong. Find what you see in the Symptom Finder and tap through to the entry. In under a minute you will know the most likely cause, whether it is still safe to serve, and exactly what to change next time.

Written by a food scientist and catering supervisor, it explains the science in plain words. It is written for every kitchen, including hot, humid ones.

Inside you will find:

• 50 common baking problems across cakes, cookies, brownies, bread, muffins and scones, pastry, frosting and icing, and changing a recipe
• A clear colour picture for every problem, showing what went wrong next to what it should look like
• The top three likely causes for each problem, each with a quick check
• "Can I still serve it?" Honest, food-safe answers, plus ways to rescue a bake
• A hot-kitchen tip in every entry, for warm climates, gas ovens without thermostats and local ingredients
• A simple side-by-side test for each problem, so you learn your own oven and kitchen
• Plain-English baking words, British and American terms, and conversion tables for grams, cups, °C, °F and gas marks
• A baking record page to track what works in your kitchen

For beginner and intermediate home bakers, home bakery businesses, catering students, and anyone who has ever opened the oven and wondered: why did my baking fail?

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