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The Science of Baking
Discover the secrets of the professionals to achieve perfect bakes, every time
Whether you're a baking novice or a star baker, The Science of Baking is your cheat sheet for understanding what really happens in the kitchen. Matt Adlard – bestselling author, self-taught baker, and pastry chef – demystifies the science behind your favorite bakes, so you can recreate them in your own kitchen with show-stopping results.
With more than 50 recipes – including showstoppers like Vanilla Burnt Basque Cheesecake, Rosemary Focaccia, Pistachio and Orange Biscotti, and Black Forest Swiss Roll – plus step-by-step photography and troubleshooting tips on cake decorations, gluten-free baking, and baking the perfect sourdough this comprehensive baking book is everything you need to understand and explore the art and science of baking.
Discover what makes brownies fudgy, chewy, or cakey, how to achieve fluffy risen soufflés and meringues, why fermentation and hydration affect the structure of sourdough, and how to laminate pastry for flakey, golden croissants.
Dive into the chemistry of ingredients – with detailed illustrations and microscopic imagery – learn how to master your oven, and unlock essential techniques to create unbeatable flavor and finesse at home.
Whether you're a baking novice or a star baker, The Science of Baking is your cheat sheet for understanding what really happens in the kitchen. Matt Adlard – bestselling author, self-taught baker, and pastry chef – demystifies the science behind your favorite bakes, so you can recreate them in your own kitchen with show-stopping results.
With more than 50 recipes – including showstoppers like Vanilla Burnt Basque Cheesecake, Rosemary Focaccia, Pistachio and Orange Biscotti, and Black Forest Swiss Roll – plus step-by-step photography and troubleshooting tips on cake decorations, gluten-free baking, and baking the perfect sourdough this comprehensive baking book is everything you need to understand and explore the art and science of baking.
Discover what makes brownies fudgy, chewy, or cakey, how to achieve fluffy risen soufflés and meringues, why fermentation and hydration affect the structure of sourdough, and how to laminate pastry for flakey, golden croissants.
Dive into the chemistry of ingredients – with detailed illustrations and microscopic imagery – learn how to master your oven, and unlock essential techniques to create unbeatable flavor and finesse at home.
214 pages, Kindle Edition
Published April 14, 2026
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Displaying 1 - 4 of 4 reviews
April 24, 2026
The science of baking was exactly what I needed! While I'm quite an experienced home baker myself, I often come across difficult recipes or I'm challenged by certain techniques that are harshly explained and this book came as a helping hand.
The recipes are simple, and not particularly mind blowing (so if you are looking for quirky new ideas this might not be the book for you), but the book excels in explaining the science behind all the difficult patisserie techniques in a way that is complex, yet easy to remember.
The recipes are simple, and not particularly mind blowing (so if you are looking for quirky new ideas this might not be the book for you), but the book excels in explaining the science behind all the difficult patisserie techniques in a way that is complex, yet easy to remember.
October 22, 2026
**⭐⭐⭐⭐⭐ Five-Star Review of *The Science of Baking***
*The Science of Baking* is an intriguing and valuable read for anyone who wants to understand what makes baking such a rewarding combination of creativity, precision, and technique. Baking can sometimes feel like a process of trial and error, but learning the science behind ingredients and methods makes the experience far more interesting. This book offers an appealing opportunity to look beyond recipes and discover the principles that help turn simple ingredients into delicious baked creations.
One of the things I appreciate most about the subject is how much there is to discover about familiar ingredients. Flour, sugar, butter, eggs, and leavening agents each play important roles in determining a baked good's texture, structure, flavor, and appearance. Understanding how these components work together can help home bakers make better decisions, troubleshoot mistakes, and approach new recipes with greater confidence.
I also love how the science of baking connects knowledge with practical creativity. Learning why dough develops its structure, how cakes rise, or what contributes to a crisp crust can transform baking from simply following instructions into a more rewarding skill. This kind of understanding is useful for beginners building their foundations as well as experienced bakers who want to refine their techniques.
Another appealing aspect is the opportunity to become more adventurous in the kitchen. When bakers understand the reasons behind particular methods, they can make informed adjustments and develop a deeper appreciation for the craft. Every successful loaf, tender cake, or perfectly textured pastry becomes even more satisfying when the process behind it makes sense.
Overall, *The Science of Baking* is an excellent choice for readers who enjoy baking and want to explore the knowledge behind the results. It brings together curiosity, technique, and the pleasure of creating something delicious at home.
**Five stars!** A wonderful pick for anyone eager to deepen their baking knowledge, improve their skills, and discover the fascinating science that makes every successful bake possible.
*The Science of Baking* is an intriguing and valuable read for anyone who wants to understand what makes baking such a rewarding combination of creativity, precision, and technique. Baking can sometimes feel like a process of trial and error, but learning the science behind ingredients and methods makes the experience far more interesting. This book offers an appealing opportunity to look beyond recipes and discover the principles that help turn simple ingredients into delicious baked creations.
One of the things I appreciate most about the subject is how much there is to discover about familiar ingredients. Flour, sugar, butter, eggs, and leavening agents each play important roles in determining a baked good's texture, structure, flavor, and appearance. Understanding how these components work together can help home bakers make better decisions, troubleshoot mistakes, and approach new recipes with greater confidence.
I also love how the science of baking connects knowledge with practical creativity. Learning why dough develops its structure, how cakes rise, or what contributes to a crisp crust can transform baking from simply following instructions into a more rewarding skill. This kind of understanding is useful for beginners building their foundations as well as experienced bakers who want to refine their techniques.
Another appealing aspect is the opportunity to become more adventurous in the kitchen. When bakers understand the reasons behind particular methods, they can make informed adjustments and develop a deeper appreciation for the craft. Every successful loaf, tender cake, or perfectly textured pastry becomes even more satisfying when the process behind it makes sense.
Overall, *The Science of Baking* is an excellent choice for readers who enjoy baking and want to explore the knowledge behind the results. It brings together curiosity, technique, and the pleasure of creating something delicious at home.
**Five stars!** A wonderful pick for anyone eager to deepen their baking knowledge, improve their skills, and discover the fascinating science that makes every successful bake possible.
Review of advance copy
I am so excited to work from this book. I love the like textbook information with all the different types of recipes. Including some GF and vegan ones.
November 7, 2026
Such a fantastic resource for anyone who wants to understand the why and how behind baking.
Displaying 1 - 4 of 4 reviews