This week I ran an experiment to see how I could make the scientifically fluffiest cake. I baked four cakes (technically five because I accidentally made two controls), each had a specific ingredient that was adjusted or replaced that could potentially effect rise, air pocket formation, or gluten network strength. I haven’t written up the full blog post for my blog yet about the process, but they all tasted pretty good.
Interesting! As we’ve mentioned before, you will be baking a set of four for each person in the cohort, of course. I’m curious to see more scientific observations – do you have data or explanations for how each ingredient affected the baking process? Presumably this is going to come in your full blog post. Did you have any kind of hypothesis before you started? What was your control?