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Baking is a Science
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Baking is a Science
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Have you ever experienced the heartache of a recipe flopping? A pathetic pie crust or a caved in cake? We certainly have! The good news is that there's a way to turn that bad luck around with a little science and the help of expert bakers, Chris Taylor and Paul Arguin from Flour, Sugar, Butter! In this episode, we will hear practical (and very organized!) advice from not one, but TWO scientist-turned bakers who literally wrote the book on the subject. You can grab not just one but TWO cookbooks from this pair that will change the way you approach baking. Find "Fabulous Modern Cookies" and "The New Pie" at floursugarbutter.net or wherever you purchase books!
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