A Love of Baking and Science

baking loveThe other day I was talking to a friend about my favorite past-time – baking. She had heard that baking was very relaxing, almost meditative. She apparently hasn’t watched me bake. I have heard that activities like kneading bread can be very zen-like, but baking vegan at high altitude is very rational and involves lots of math. My friend said she wouldn’t enjoy it, but I reassured her that I do all the hard work and all a reader has to do is follow recipes. She liked that.

This conversation reinforced why I have my blog. I am fascinated with the science of baking and, trust me, baking with multiple substitutions is scientific. But, others are not as intrigued as I am and just want to bake something that looks and tastes good. I get that, but half of the fun for me is the challenge. I. Will. Make. This. Recipe. Work.

There is also the sense of accomplishment when I peek through the oven window and see a baked creation that I fussed over come to life. Sometimes that fussing takes multiple tries, so it is even more rewarding when I finally succeed. And it’s always good to know I haven’t wasted a pile of expensive baking ingredients. (Have you seen the cost of coconut sugar?)

And then there is the look on my husband’s face when he asks for more, especially when it is a recipe that I am not sure will tantalize his taste buds. Like last week’s zucchini bread, for instance. My husband’s idea of dessert is half a tray of brownies. Zucchini bread seemed far too healthy, even though I added chocolate chips for a chocolate fix. Much to my surprise, he was disappointed when I ate the last piece and there was none left for him. So, happily, I go back into the kitchen to make more … all in the name of science and love.

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