Half Batch Baking - Food Science

Half Batch Baking - Food Science Professionally trained in pastry &
I combine my training in pastry, food science & history to explain and create mouthwatering recipes.

19/06/2026

Does the ripeness of bananas matter when baking?

16/06/2026

Why you should brown butter starting in a cold pan not hot

butter

13/06/2026

Welcome to baking science. The role of sugar in baking

02/06/2026

No all cocoa powder is the same and depending on your recipe it’s important to use the right one. Here’s your guide to the different types of cocoa powder and how to use them interchangeably.

31/05/2026

Which do you prefer? Cupcake or muffin

29/05/2026

Here’s your guide to the different pie crusts and when they’re needed

21/05/2026

Gelato vs Philly Style Ice Cream

19/05/2026

Not all vanilla ice cream is created equal 🍦
Same core ingredients. Totally different textures.
Why does one melt fast and taste icy, while another is silky and dense?
Let’s break down the science behind French-style, Philly-style, and no-churn.

Which one would you scoop first?

12/05/2026

Here’s why pre-cooking apples prevents sinking and dreaded gap in apple pie.

10/05/2026

Cobbler, crumble and crisp are three different desserts but often get lumped into one so here is your guide along with the science behind.

More details in substack and which is your favorite?

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