Understanding the science behind baking can transform your approach to creating delicious baked goods. This topic delves into the principles and chemical reactions that occur during baking, such as the role of gluten, the Maillard reaction, yeast fermentation, and the functions of various leavening agents. By grasping these concepts, you can troubleshoot common baking problems, experiment with new techniques, and achieve consistently excellent results. Share your knowledge, ask questions, and explore the fascinating science that makes baking both an art and a science. Join the conversation to deepen your understanding and elevate your baking skills to the next level!