Matt Adlard on the science of baking and having a Michelin starred Dad
Baker and patisserie expert Matt Adlard joins The Good Food Podcast to talk about his new book, The Science of Baking, and what really goes on behind those picture-perfect desserts.
Matt shares how a DM from his editor led to writing a book that demystifies the "why" behind baking — from why you use a bain-marie for cheesecake to why your soufflé needs to be served immediately. He opens up about being entirely self-taught, learning from scientific journals and fellow bakers on social media, and building a "recipe locker" of perfected fundamentals he mixes and matches to create new desserts…
The skinny
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