The surprising science behind baking disasters and how to avoid them

The surprising science behind baking disasters and how to avoid them

Baking is often described as both an art and a science. Whether you’re whipping up a batch of cookies, a stunning cake or fluffy bread rolls, the precision in baking is what distinguishes it from other forms of cooking. Yet, despite our best efforts, baking disasters are all too common – flat cakes, burnt cookies and dough that refuses to rise can leave even experienced bakers frustrated. But fear not! Let’s delve into the science behind these mishaps and discover how to avoid them.

Cake ingredients

Understanding the chemistry of baking

At the heart of every baking disaster lies a scientific principle that can help us understand what went awry. Here are some common problems and their underlying causes:

1. The cake that won’t rise

One of the most disheartening experiences a baker can face is pulling a flat cake from the oven. The primary culprits are often related to the leavening agents used in the recipe – baking powder and baking soda.

  • What went wrong? If these agents are expired or improperly measured, a cake won’t rise as intended. Additionally, insufficient creaming of butter and sugar can also inhibit the incorporation of air needed for a light texture.
  • How to avoid it: Always check the expiration date of your leavening agents. For baking powder, the simplest test is to add a teaspoon to hot water; if it bubbles vigorously, it’s still good to use. When creaming butter and sugar, aim for a light, fluffy mixture that takes on a pale colour – this means you’ve adequately incorporated air.

2. Dry or crumbly cookies

Have you ever taken a batch of cookies out of the oven only to find they’ve turned out dry and crumbly?

  • What went wrong? This can often be attributed to an incorrect flour-to-fat ratio, over-mixing or improperly measuring liquids. Baking is all about balance, and these elements should complement each other.
  • How to avoid it: Use the spoon-and-level method when measuring flour to avoid packing and mistakenly adding too much. When mixing the dough, stop as soon as the ingredients come together – over-mixing can lead to excessive gluten development, making cookies tough.

3. Burnt bottoms and uneven baking

Mary Berry famously hates a soggy bottom, but nothing is more disappointing than a burnt cake or loaf of bread, with a perfect top but a charred bottom.

  • What went wrong? Uneven heat distribution in your oven plays a huge role in this disaster. If the oven racks are placed too high or too low, or if the oven itself is not calibrated correctly, certain areas can get much hotter than others, resulting in burnt bottoms.
  • How to avoid it: Use an oven thermometer to ensure your oven is at the correct temperature and allow your baked goods to be placed in the middle of the rack. If your oven tends to run hot, consider reducing the cooking temperature slightly and checking for doneness earlier.

Crumbly cookie

Other common baking mishaps

4. Overcrowded bakes

Many bakers make the mistake of trying to cram too many items into the oven at once—think of a tray of cookies or multiple cake layers on one shelf.

  • What went wrong? Overcrowding slots can impede airflow and lead to uneven baking.
  • How to avoid it: Space your baking trays adequately and bake in batches if necessary to allow for proper heat circulation.

5. Misunderstanding room temperature ingredients

Room temperature eggs, butter and other ingredients can sometimes seem like mere suggestions, but ignoring this step can disrupt how ingredients emulsify and interact.

  • What went wrong? Cold butter can result in a denser cake since it won’t cream properly with sugar, while cold eggs may cause batter to seize.
  • How to avoid it: Remove cold ingredients from the fridge about 30 minutes before baking. For butter in a pinch, cut it into small pieces and let it sit out, or gently microwave it for a few seconds at a time on a low setting.

Burnt bundt cake

Conclusion

Baking disasters may seem inevitable, but by understanding the science behind common mishaps, you can bolster your baking confidence and improve your skills. Each failure can become an opportunity to learn, experiment and master the delightful craft of baking. So roll up your sleeves, grab your apron and remember the science behind the magic. Happy baking!

On our radar: Sugarologie’s Cakeculator

 

 
 
 
 
 
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A post shared by Adriana | Sugarologie (@sugarologie101)

Sugarologie’s Cakeculator is simply the best thing invented since sliced bread! Adriana, the whizz behind the Cakeculator, takes a very scientific (but easy to understand) approach to the recipes that she shares; she has a PhD in Biochemistry/Molecular Biology!

I often come across a cake recipe online or in one of my vintage cook books where the number of portions it makes is just too many. Usually when I bake, it’s only for Justin and me. A cake where you get 8 portions will last us four days… that’s if we want a slice on that many consecutive days. Most cakes will start tasting a bit stale after a few days too.

The simple drop-down menus on Sugarologie’s Cakeculator automatically works out recipe quantities. Simply choose the size of cake tin; e.g. 6-ince round (and the number of layers you want to make) or 1 dozen cupcakes. In addition to the tin option, you select the flavour of cake you plan on making; for instance, red velvet or chocolate. After this, you decide on the type of frosting; there are various types of buttercreams, meringues, cream cheese, whipped creams. Finally, click on the submit button and your chosen recipe with the correct amount of ingredients pops up as if by magic.

There’s no time spent having to do your own workings out, and there’s no waste… or panic when you realise that you haven’t made enough mixture!

On our radar: Goldie sourdough jar warmer

Sourhouse™ Goldie sourdough jar warmer

I’m beginning to wonder if my devices are spying on me. It’s not just my online searches that I’m thinking about – sometimes I think they’re actually listening in to my conversations!

For instance, I was in the garden having a chat with my neighbour about mini-chainsaws… as you do. That same evening, I was scrolling through my Instagram feed and, lo and behold, I was shown an ad for… a mini-chainsaw. That’s just too niche… and spooky!

Anyway, a similar thing happened after I posted about a Brød & Taylor sourdough warmer a fortnight ago. This
Goldie sourdough jar warmer popped up in my Insta-feed; a gadget that I would have wanted, if only I know one had been invented… and now there are two on the market.

Goldie by Sourhouse™ provides just enough warmth to keep a sourdough starter consistently in the “Goldilocks Zone” of 75-82ºF (~24-28ºC) where it is the most active and healthy, so bakers can bake their best bread all year round without warming up their whole house…
…Goldie only uses 5 Wh max and it only warms when you starter needs a boost. It is the most efficient way to get your starter active.

The Sourhouse™ Goldie sourdough jar warmer is a far better looking specimen than the Brød & Taylor version. I love its ‘bell jar’ / cloche look. The Goldie is a ‘warmer’; however, it comes with a cooling ‘puck’. It’s stored in the freezer and is put under the jar when the environment is too heated.

The Goldie currently retails at £104.00 / $129.00.

BUY Goldie sourdough jar warmer

All your baking questions answered!

All your baking questions answered!

There are home baking questions that I ask, see and hear time and time again. I thought it would be a good idea to bring them all together in a single, informative blog post.

Some of the queries are to do with the difference between UK and US terms. All-purpose flour in America is known as plain flour over here. Their baking soda, is our bicarb. They use cups to measure, and we use either ounces or grams.

If you have any kitchen questions that we haven’t listed below, just ask!

Baking ingredients with sticks of butter

How much does a stick of butter weigh?

A stick of butter is a US measure. It’s the equivalent of 113g or 4oz.

Bread flour and dough

What is bread flour?

Bread flour or ‘strong’ flour has a higher protein content (about 12-14%) than regular, plain flour. This means that the dough produces more gluten when kneaded and gives the loaf a good rise and firm crumb.

Flour with two eggs

What is cake flour?

Again, it’s all about the protein content. Cake flour is around 6-8% protein. This produces less gluten, making the sponge consistency more fluffy and tender.

Can I use plain flour instead of self-raising?

If a recipe includes self-raising flour, but you don’t have any or enough, it’s acceptable to use plain flour with the addition of baking powder. For example, if a recipe calls for 100g self-raising flour, use 100g of plain flour with a teaspoon of baking powder. If you want measurements to be absolutely precise, remove a teaspoon of flour before adding the teaspoon of baking powder. To scale this quantity up or down, you need a mixture of 5% baking powder to 95% plain flour. Just remember to sieve the flour and baking powder together before use.

What does cream of tartar do?

Cream of tartar is a white, acidic powder. It acts to stabilise whisked egg whites and whipped cream. You’ll often see cream of tartar as an ingredient in meringues and sponge cakes, where you want to add volume and airiness. The recommended ratio is ¼ tsp of cream of tartar to every egg white.

Cream of tartar also prevents sugars from crystallising and becoming grainy. It can be used in making fudge and honeycomb.

It’s often one of the components of baking powder.

Jar of bicarbonate of soda

What’s the difference between baking powder and bicarbonate of soda?

Baking powder and bicarbonate of soda are used together and separately as tools to help cakes, bread and pastry to rise. Baking powder, as mentioned above, often contains cream of tartar – which is an acid. Baking powder also contains an alkaline powder, such as ammonium bicarbonate or potassium bicarbonate. The latter is better known as… bicarbonate of soda. In the US, bicarbonate of soda is better known as baking soda.

Container of Kingsford's corn starch

What is corn starch?

Corn starch is the same product as cornflour. It’s used to thicken gravies, soups and sauces. It’s an ingredient in custard powder and is often found in shortbread recipes.

Wooden spoon of salt grains

What is kosher salt?

Kosher salt is a coarse salt used primarily for cooking (rather than as a condiment at the table). It doesn’t contain additives such as iodine or fluoride that could affect the flavour of the food being cooked. It can be substituted with coarse sea or rock salt (such as pink Himalayan).

Dragon fruit moulded jelly

Is there a vegetarian alternative to gelatine?

Gelatine (derived from animal collagen) is one of those often ‘hidden’ ingredients when you’re buying pre-made foods; marshmallows, sweets, biscuits, cakes and desserts can contain it. If you’re vegan or vegetarian, it comes as second nature to scan the ingredient list on the packaging. Many popular make-at-home recipes regularly contain gelatine for its setting properties; trifles, jellies, cheesecake. But what can you use to make a veggie version of these desserts?

Personally, I use agar-agar – derived from algae. It’s available in powder form or in sheets, much like gelatine, but the method of incorporating it into a dish differs. Agar needs to be boiled in water (or other liquid such as fruit juice, milk or cream) and stirred until fully dissolved. Gelatine needs to be soaked in cold water before being added to the hot liquid… which then shouldn’t be brought back up to a boil, or it will fail to set.

Sifting powdered sugar over a cake

What is powdered sugar?

Powdered sugar is exactly the same as icing sugar or confectioners’ sugar. It’s used for making icing/frosting, marzipan and sifting over sweet, baked goods.

Bowl of eggs

Should I keep eggs in the fridge?

In general, eggs should be kept at room temperature on the counter-top or cupboard. Many recipes (especially cake) work better if all your ingredients are around the same temperature. If you live in a really hot country, or your kitchen is regularly sweltering, and you prefer to keep your eggs refrigerated, take them out an hour or so before you’re due to start preparing your dish.

What’s an alternative to corn syrup?

Golden syrup can be substituted – like-for-like – in any recipe that calls for corn syrup. Honey or maple syrup can also be used; however, the latter is quite a lot thinner in consistency than corn syrup, so adjustments may need to be made. At a push, a syrup mixture made with a ratio of 4 parts sugar to 1 part water can be used.

Dried cocoa

What is Dutch processed and un-Dutched cocoa?

‘Dutching’ is the process whereby the acid is removed from cocoa powder, making it generally more palatable. The alkalising procedure also lowers the caffeine content and changes the colour of the product, rendering it darker. Natural, un-dutched cocoa is the preferred version for recipes such as red velvet cake.

Sainsbury's fresh cultured buttermilk

What can I use instead of buttermilk?

Buttermilk can be hard to get hold of in many supermarket chains. To make your own buttermilk substitute, you can add lemon juice or white wine/cider vinegar to regular, room-temperature milk. Use the ratio of 250ml of milk to 1 tablespoon of lemon juice/vinegar. Alternatively, you could use a half-and-half mixture of Greek yoghurt and milk.

Bottle of organic vanilla extract

What’s the difference between vanilla essence and vanilla extract?

Vanilla extract is the better quality, natural ingredient – it’s derived from vanilla pods that are combined with ethanol and water. Vanilla essence, on the other hand, doesn’t even need to contain real vanilla – making it a cheaper product – much like something that is described as vanilla ‘flavoured’.

Bowl of golden raisins

What’s the difference between raisins, currants and sultanas?

  • Raisins: Any dried grape
  • Currants: Dried Black Corinth / seedless grape
  • Sultanas: Dried green Sultana or Sultanina seedless grape

Have your baking questions been answered above? If not, leave a comment – we’d be happy to help!