episode 120 All About Baking Science with Author & Food Scientist Dikla Frances
Introduction I have been eagerly anticipating this episode for well over a year now!!! I’m here with Dikla Frances, whom many of you already know as Dee of One Sarcastic Baker, and her first book Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More is coming out very, very soon - April 5th, in fact!!! I’ve already pre-ordered 3 myself!! Here’s why I’m so excited about this episode - first, Dee has been a true friend to me over the last few years, helping me from the very beginning. (See her first episode, Jewish Flavors, The World's Flavors about her family's Iranian, Moroccan, and Greek heritage, her immigration from Israel to the US, and the beginning of her food science/baking journey) . So, on a personal level I am thrilled to celebrate her huge, huge accomplishment today. But beyond that, I have been waiting for her book Baking Science because..... I want to be a better baker!! I don’t feel I understand baking - and I know this book, which covers over 40 baking concepts (!!) is the one to teach me. Dee is incredibly well qualified to write this book! She first started taking baking sciences when she immigrated to the US in 2008. In 2013, she took a food science class from Harvard that she admits she had to study over and over and over again before she absorbed all the information. Now, in this accessible, clearly-written book titled Baking Science, Dee acts as a translator from the science world to the baking world. She tells us why it’s even MORE important for home bakers to be scientists than commercial bakers and teaches us how to take the frustration out of home baking and to replace it with curiosity!!! Welcome, welcome, welcome, Dee - I am SO proud of you - and welcome to you, listeners!!! Thanks for being here! Highlights Why Dee wrote the bookWhy understanding baking science is more important for the home bakerBaking is learnable/teachable!When Dee started taking Baking Science classes (2008!)“I started getting compliments on my baking and I felt like a cheater”“We start from a place of love, passion, self-expression, and therapy…. We just want to bake.”How she verified every single scientific principle!When Dee’s camera broke after she photographer her first of 40 recipes!!The biggest lesson Dee learned in writing the book Listen Now Also listen on:
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How To Contact Dee Facebook: One Sarcastic BakerTwitter: @DiklaFrancesInstagram: @onesarcasticbakerPinterest: @onesarcasticbakerBuy her book on Amazon: Baking ScienceHer website: onesarcasticbaker.com This Episode's Storied Recipe
Recipe from Dikla Frances, Author & Food Scientist Dee's Bakery Style Challah Bread Challah, a traditional Jewish bread, is baked every weekend and braided in a fancy way to welcome the beloved Shabbat (Saturday). Dee grew up in Israel and has many memories of this bread. It is soft, sweet, fluffy, and crumbly. It’s great for French Toast, sandwiches, or just as is.
Recipe from Baking ScienceDee's First Book Almond & Chocolate Swirl Cake This Almond Cake recipe from scratch is delicious, easy and the best homemade almond recipe I can think of. The cake is tender, moist, and beautifully decorated with an interior of dark chocolate veins. If you love almonds and almond flavor, then this simple almond cake is for you. Pin This Episode
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