The Science Of Baking

The Science of Baking by Matt Adlard is a smart, hands-on baking book for anyone who wants better results—and wants to understand exactly why they happen. Part recipe collection, part kitchen science lesson, it turns everyday questions about texture, rise and flavour into practical know-how you can use straight away.

Across 50+ recipes, Adlard unpacks the building blocks of great baking, from brownies that land fudgy, chewy or cakey, to airy meringues and soufflés. You’ll also explore sourdough fermentation and hydration, plus the technique behind beautifully laminated pastry for croissants. Step-by-step photography, troubleshooting advice and clear explanations help you build confidence, whether you’re working on gluten-free bakes, cake decorating, or mastering your oven.

Perfect for curious home bakers, pastry-obsessed readers, and anyone who loves the craft behind dessert and bread.

Add it to your kitchen shelf and start baking with clarity.