Desserts and baking goes back to Ancient Greece, Turkey, and Palestine. Nowadays, there is so many varieties of sweetness so we get confused on what to choose. However, we can eat desserts once in a while.
The first trace of desserts and baking goes back to Ancient Greece, Turkey, and Palestine. Around 600 BC, Ancient Egyptians baked bread using yeast, which they previously knew and used when brewing beer. However, backing flourished during the Roman Empire around 300 B.C. Making pastry became an occupation for Romans. Pastries were considered a special treat during celebrations. More than 2000 years ago, there were more than 300 pastry chefs in Rome. They created diverse pastries, and they flourished socially because of their creations. They made bread with flour, sweet bread with many different variations. A bakers’ medieval association was created in 168 B.C. in Rome.
Global Spread and Baking Policies / Desserts
The Roman baking spread to Europe and the eastern parts of Asia. By the 13th century, in London, baking had many regulations and policies attached to it. There was designed to hamper any possibility of false measures or adulteration. Back then, there were 20 regulations applied to bakers, and every baker had to have the impression of his seal upon the baked goods. At the beginning of the 19th century, Baking soda became a common ingredient for leavening. Back then, bakers more often baked goods at home and sold them in the streets. Rembrandt painted pastry chef selling pancakes in the streets of Germany. In London, pastry chefs sold their goods from handcarts. Even a system for pastries delivery to households was developed. In Paris, the first open-air café of baked goods opened. Baking became an established art throughout the globe.
Baking Vs Savory Cooking
The baking itself is a science, but the aroma and taste are magic. This magic depends on the flavors, quality, freshness, and texture of the magical mixture. However, the purchased baked goods forget about the freshness and use food additives and artificial flavors. The goal of the manufacturers is to conserve the appeal of the pastries.
There is a difference between baking and savory cooking. When you cook savory dishes, you rely on taste and ingredients’ pairing. You can always make a change to the recipe, tailor it to your taste, culture, and the end-product will still tasty or even better. Whereas baking is a precise science. If you know the science behind baking, you can make precise changes, otherwise, your product will be a mess, and you will end up throwing it.
The Science Behind the Ingredients / Desserts
- The flour give the structure of the cake
- The baking powder or soda bicarbonate adds the bubbles to the mix by releasing carbon dioxide
- The eggs are the glue that holds the ingredients together
- The oil or butter is for a tender consistency
- The milk or buttermilk add the moisture to the pastries
Baking Soda Vs Baking Powder / Desserts
Both baking soda and baking powder release carbon dioxide and leavened the baked goods. While baking soda needs acid and liquid to be activated to help the baked goods to rise, the baking powder needs only liquid to be activated. If baking soda is added without a sufficient amount of acids, the baked goods tend to be discolored and with a chemical taste.
Tips / Desserts
- Never overmix the batter
- Know the role of the used ingredients
- Use scale to measure the ingredients
- Mix ingredients in the right order
- Do not add too much soda or baking powder, the cake will float to the top, pop, and that will cause the cake to sink
- Do not add too much soda or baking powder, it will give the pastries an unpleasant taste