Baking is all about chemistry. It really starts from finding the perfect hard preferably one that doesn’t break the bank. Then it leads up to unpacking it, seasoning the oven’s heating elements, giving the mixer a test spin.
What excites me most, is the browsing of books for ideas. I am enchanted by the various basic creaming methods, the science of balance between the 3 basic ingredients: eggs, flour, sugar. Various ratios, various temperatures, so many permutations.
Baking is a performance. The construction, the mixing and assembling of ingredients is deceptively and commonly assumed to be the “rehearsals” before the main show where the confectionery hits the shelves. Oh, what does one know about the years of trail and error, the wisdom of knowing the caramel’s temperature just by it’s colour, the play and combination of taste and colour. The actual show is really the execution of such knowledge during the baking session, the ground work of techniques and practice, like a concert, showcases when the baking process starts.
It’s all about chemical reactions. Baking, like music, is when strict method and scientific understanding meets artistic freedoms.