Science Soufflé
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Science Soufflé

Want Perfect Bakes? Don’t Over-Mix

Over-mixing can spell disaster for your baking. Here’s why.

Photo by Tamara Gak on Unsplash

I’ve always loved baking — it’s like doing a really delicious chemistry experiment.

As a scientist, I’m always curious about the precision of baking recipes — one small slip and your cake could end up flat, chewy, or even have the dreaded soggy bottom.




Food stories from a biochemist that loves science, and loves to cook.

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Rosie Alderson, PhD

Rosie Alderson, PhD

(Hungry) Science Nerd: educator, writer and general foodie.

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