The Science of Baking - Why Exact Measurements Matter

Baking is a little bit of magic, a little bit of fun and a lot of science. Unlike cooking, where a pinch of this and a splash of that can work just fine, baking relies on precision. Every ingredient has a specific role and even a small error in measurement can lead to a cake that sinks in the middle or a soggy bottom - and nobody wants that. So why do exact measurements matter in baking? I have broken it down for you:

Baking is Chemistry

At its core, baking is a series of chemical reactions. When you combine flour, sugar, eggs, fat and raising agents, they interact in a precise way that determines the texture, structure and taste of your creation.

For example, baking soda/bicarbonate of soda and baking powder look very similar, but they work in very different ways. Bicarbonate of soda needs an acid, such as buttermilk or lemon juice, to react and create bubbles, which help your cake rise. Baking powder, on the other hand, already contains acid and activates when mixed with liquid and heat. If you mix the two up you could end up with a flat, dense cake, or a metallic taste - not what anyone is looking for. Here are the main ingredients you need to measure with care:

Raising Agents (baking powder, yeast and bicarbonate of soda) create gas bubbles that make baked goods rise. Too much and your cake may rise too quickly and collapse, too little and it could stay dense and heavy, not rising at all.

Flour this provides structure by forming gluten. Too much flour can make your bake tough, too little and it may not hold together properly, crumbling when it is taken out of the tin. If your are using measuring cups, ensure the flour is fluffed up first to ensure you've not compacted too much in the measure.

Fats these add moisture and affect texture. The right balance ensures a soft crumb rather than a greasy or dry texture or a tough crust. Melted butter will give you chewy cookies, creamed butter will incorporate air for a lighter texture for your cake. When these ingredients are measured correctly, and in the right state, they work together harmoniously, but if they are off, disaster is just around the corner!

Liquids Milk, water, eggs and oils, all contribute to the texture and consistency of your bake. Too much liquid and your runny batter will not hold its shape, too little and it'll be as dry as a desert.

Sugar Sugar obviously adds sweetness, but it also affects moisture and texture. Different types of sugar also affect the outcome of your bake; granulated sugar creates crisp cookies, brown sugar adds moisture and chewiness. Too much sugar and your cookies will spread out like a pancake, too little and they could be more cakey and a bit dry.

Why Measuring by Weight is Better Than Volume

Some recipes use cups and measuring spoons, but professional bakers prefer weight measurements such as grams and ounces. A good set of accurate kitchen scales eliminates guesswork, ensuring you get the right amount every time.

Next time you're baking ....

Remember, baking is both an art and a science. While there is plenty of room for creativity in flavours and decorating, the foundation of a great bake lies in precise measurements. Too much or too little of certain ingredients can change everything, so when in doubt, measure carefully.

So the next time you are tempted to add a little of this and a pinch of that STOP! Your kitchen scales will help you bake with confidence and become a better baker.

Happy Baking