Jessica Queiroz

Thank you all for the information! I really appreciate it!

Hello there, I need a book that will teach me the secret science behind baking and free me from recipes. I am developing a blog that will focus a lot on baking. I will be developing my own recipes so I need guidance on the science behind baking. I have read "Ratio" by Michael Ruhmlman and even though it is great I find it somewhat incomplete. In the section of cakes, for instance, he addresses the ratio (1:1:1), the methods (creaming and foaming), and he gives wonderful variations for the basic recipe. He doesn't, however, address the issue of adding cocoa powder to the batter. Cocoa powder, in my view, is not merely a flavoring, it has the potential to interfere with the balance of a cake. If I add cocoa powder, do I decrease the amount of flour? If I decrease the flour amount, should I also decrease the sugar amount? "Ratio" also left some questions unanswered in the cookie section. Ruhlman gives the basic 1,2,3 ratio, but he doesn't really address that some cookies, for instance, have eggs in them. He doesn't address the role each ingredient has. What makes a cookie crumbly or crunchy? What makes it gooey? What makes it soft and cakey? I know that flour and eggs give structure to baked goods, and sugar and fat give it tenderness. But I need a book that addresses in depth the role of each ingredient, along with its percentage.Is there such a book in the market? I understand that no single book might address all the questions I have, but what books would be a good starting point for me?