Tag: cookery

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

 

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

 

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!

Damson jam

Jars of homemade damson jam

We moved into our little Welsh cottage at the beginning of August in 2019 (just before any of us had ever heard the word ‘Coronavirus’). Less than 2 months later, we discovered that we have a damson tree in the garden that was plentiful with fruit ready to be picked.

Unfortunately, our range cooker was yet to be installed, so we had no way of cooking them; wed were preparing all our meals in a 2nd hand microwave that we brought with us from Yorkshire. We told one of our new neighbours to come over and pick as many as they could take away with them – there were many kilos. We were soon duly rewarded with a few jars of delicious, homemade damson jam – not a bad swap, we thought!

Small trug of damsons picked from trees in our garden

The next three summers saw not a single damson fruit on our tree, we thought it was dying. When September 2023 arrived, we managed to harvest about half a kilo… and discovered another young damson tree in one of our hedges. We picked about ¾ of a kilo in total.

Small trug of damsons picked from trees in our garden

I found a Damson jam recipe on the BBC website; however, looking at the comments, many people that followed it reported that there was way too much sugar stated (which was a weight ratio of 1-1 fruit to granulated sugar).

I left the fruit stones in the jam when I decanted it into the jars – I’m not fussy, and I know to look out for them when putting it on toast and in sandwiches. If you’d prefer to make jam without stones, you can remove them before cooking or by putting the just-cooked jam through a sieve before decanting.

Personally, I don’t mind a few stones in my jam jars. De-stoning the fruit is before cooking is time-consuming (especially if you’re preparing many kilos). Alternatively, sieving it while it’s still piping hot can be dangerous.

Jars of homemade damson jam

Damson jam

Print recipe Pin recipe
Course Condiment
Cuisine British
Servings 4 jars

Ingredients
  

  • 750 g damsons halved, stones left in
  • 500 g granulated sugar

Instructions
 

  • Wash jars & lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you're using rubber/plastic seals, remove the seals and cover in just-boiled water. Ensure you also sterilise any funnels, ladles and spoons that you’ll be using.
  • Put the halved damsons into a jam pan or a large, wide, heavy-based saucepan. Slowly bring to the boil, stirring occasionally to stop any skin sticking to the bottom. Put a couple of saucers into the freezer. Lower the heat and simmer for 15 minutes, or until the fruit has softened.
  • Add the sugar and stir over a very low heat until the sugar has completely dissolved, up to 10 mins. This step is vital; if you don’t dissolve the sugar, the bottom of the pan may catch and burn and affect the final taste of the jam. Raise the heat, bring to a full rolling boil, then rapidly boil for 10 minutes. Don’t stir until the setting point of 105ºC is reached. If you don’t have a thermometer, test the jam by spooning a little onto a cold saucer (that you've put in the freezer). Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few more minutes and test again, with another cold saucer. Once you've reached the 105ºC or setting point, stir the jam thoroughly.
  • Remove from the heat, skim off any excess scum. Leave for about 15 minutes to allow the fruit to settle; if you decant the jam too soon, all the fruit will sink to the bottom. Pour into the sterilised jars, label and seal.
 
I left the fruit stones in the jam when I decanted it into the jars. If you'd prefer to have jam without stones, you can remove them before cooking or by putting the just cooked jam through a sieve before decanting.
Personally, I don't mind a few stones in my jars. De-stoning the fruit is before cooking is time-consuming (especially if you're preparing many kilos). Alternatively, sieving it while still piping hot can be dangerous.
Keyword damsons, jam, preserves

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