After researching textbooks to help support my students I have found an option that will benefit the learning of my students. This book will not only offer them recipes and tips but also teach them the science of baking. Do you know what different types of fats will do in a cookie recipe? Do you know why room temperature butter, shortening, or melted butter will give you completely different results with cookies? Regular flour or bread flour, which will give you the lightest texture when making dough? These students deserve to have a high quality resource to help assist in guiding their learning.
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