Good afternoon. First off let me thank you for your interest in me. I have attended culinary college. I am a baking science student
I purchase books & read much about that subject. No Barbara, I am not nor was I ever a prof. baker. I am just a simple amatuer home baker. All this is just my hobby & my love & I do look forward in helping the forum members that ask for help & understanding of the “WHY” of their baking mishaps.
Barbara, I will post for your benefit 3, books I believe that would help you in understanding about baking science. Of course their are more books…but these three are a good beginning. I would try the used book stores in your home town browse around from time to time.
#1) Understanding Baking/J Amendola & Nicole Rees. J.A. was a baking teacher for many years at the “CIA”
Ms. Rees is a prof baker & instructor as well as a recipe developer.
#2) Prof. Baking/Wayne Gisslen 2nd edition. There is a 3rd & 4th edition as well & I have all 3 copies. If you can get the 2nd edition
it is the same as the other two, less info on large bakeries which do not apply to us amatuer home bakers.
#3) Barbara, you may have this volume “COOKWISE” by Ms. Shirley Corriher. Of course there is much more to learn about baking science from Ms. Rose’s volumes as well but I think you may have those volumes.
If you require more info on baking books,ete. post back. My pleasant moment with you has come to an end, I look forward in posting with you again soon. Enjoy the rest of the day young lady.
Barbara, GO TO:
Then hit “ICING RECIPES”