The Sweet Science of Baking

This chapter dives into the art and science of baking cookies, focusing on chocolate chip and oatmeal raisin varieties. It discusses the multifunctional role of sugar, techniques for dough handling, gluten-free baking challenges, and the intricate process of pastry making, particularly croissants. Personal connections to baking, such as creating birthday cakes and sourdough bread, further illustrate the joy and creativity inherent in the baking experience.

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