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6 Reasons Why Baking Makes You Feel Better

May 4, 2021 | Baking Tips , Community

The resurgence of home baking in 2020 was no coincidence. As lockdowns hit across the world and people found themselves dealing with isolation, quarantine baking officially became a thing. And it’s not particularly surprising, given that baking has been found to help relieve stress, anxiety, and even depression.

But why does baking make you feel better? It’s not just about getting to eat a yummy treat when you’re all done (although that is pretty great). Psychology plays a big role, too. If you’ve found yourself baking more these days or have been considering trying it out, here are the reasons we think that’s an excellent idea.

Baking helps you express yourself

Like any creative pursuit, baking is a form of self-expression that helps relieve stress. A recipe is just a recipe until a baker comes along to make it—pouring a little bit of their passion, creativity, and love into it. Baking can even be used as a form of communication, for those times when words don’t feel like enough. It can convey love, thanks, appreciation, and even sympathy.

Baking is a form of mindfulness

Mindfulness—we’ve all heard the word. Mindfulness is, simply put, being focused and aware of what you are sensing, feeling, and doing. As an exercise, mindfulness has been found to reduce stress and improve happiness. And, in our opinion, baking is the perfect practice in mindfulness. It requires close attention when measuring, handling dough, taste testing, and following a recipe. Because of the focus required, this can help ease feelings of anxiety, depression, stress, and more; instead of being caught in an unhealthy mental loop, you’re focusing on what’s right in front of you.

Baking for others is an act of generosity

The act of giving is one that fills us up with warmth, like a gooey chocolate chip cookie barely out of the oven. There’s nothing quite like baking for others—seeing the look on their face when they realize you’ve made their favorite recipe is one of the best moments—it’s a surefire way to spread love and feel it in return. There’s a special kind of community and connection that comes from sharing food with the people you love, especially when it’s done selflessly. These kinds of acts have the potential to increase feelings of wellbeing, relieve stress, and improve your connection with others.

Baking is an act of creativity

Studies suggest that regularly engaging in small acts of creativity can help you feel more relaxed, happier, and enthusiastic about life. In addition, creative acts can contribute to a feeling of personal growth. That creativity can take any form you want, but we are obviously partial to baking.

Baking is a sensory experience

Baking isn’t just about following a recipe. It’s also about experiencing the recipe with all five senses.

Touch is required when doing things like kneading dough, checking the softness of butter, shaping pastry, and decorating cookies.

Sight functions in a similar way, allowing you to determine if your dough has risen enough or if those croissants are a rich-enough brown yet.

Taste is needed along the way to ensure that flavors are balanced and complementary—and of course, it’s definitely needed at the end when you scarf down the first bite before anyone else!

Smell can help you know when that caramel is just right (or when it’s burned)—and it’s perhaps the biggest tease, as you are forced to wait for things to finish baking until well after you first started smelling the fruits of your labor.

Sound is less often used, but just as valuable when it comes to baking. Listening to cakes can tell you if they’re baked through, and who doesn’t find the sound of crackling bread right out of the oven therapeutic?

Senses like smell are also heavily connected to memory. If you have strong positive memories or associations with baking—perhaps your grandmother made you cookies every time you visited, or your father used to make fresh bread on Saturdays—then these memories and their positive emotions can be triggered by the experience of baking.

Baking offers repetition and rhythm

All recipes have some form of repetition to them. Kneading, mixing, measuring, shaping, and decorating all have a rhythm involved and can be a healthy way to reduce stress. Why? When you focus your mental energy on these simple (or complicated) physical motions, it can help you get into a zone where other distractions and stressors fall away. You’ll feel more connected to yourself and what you are working on, which can be uplifting.

Have you found that baking helps you feel better? We hope so! Remember that what you make doesn’t have to be big or elaborate unless you want it to be. A simple cookie recipe or a fool-proof quick bread that takes fifteen minutes to prepare can benefit you just as much (perhaps more) than an exotic recipe that takes all day. Experiment and do what suits you and your schedule best. The most important thing is to have fun while doing it!

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Top 5 Life Skills & Benefits of Baking

• Top 5 Life Skills & Benefits of Baking

Updated: 16 Aug 2023

Happiness is the furthest goal of all living beings. Baking is one such skill that can bring joy into our life. I bet you don't even know there are a lot of  benefits of baking .

Today, I'd like to talk about the benefits of baking for our minds and bodies. Also, I will highlight several important life skills that you can learn through this activity.

Is baking a skill ? Why is baking important? How can baking bring happiness to the mind and body?

Don't start assuming and thinking. Read on.

Let's begin by discussing the advantage of baking to your life.

|Knowledge Base:  Top 10 Tips on How to start a home baking business in India

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Why are Baking skills important and what qualities it developed in life?

In your existing way of life, stress occurs on an everyday basis. Given the degree of stress, it is very important to relax and remove it. Those who let it build in themselves face the consequences of hypertension, headaches, mood swings, heart issues, and anxiety.

And people worldwide believe baking is one stress-buster that can help you flush your daily stress by filling you with joy and happiness.

Check this Huffington Post that explains  the psychological benefits of baking.

So, what skills does baking teach you when you  start baking at home ?

|Recommended Read: A stand mixer: Invest in one, or not?  

#1: Train your mind to Read and Follow Instructions

Since baking skills combine science and art, it forces you to read the instructions clearly and follow them accurately. So while you perfect your baking, you also train your mind to read, understand, and follow the instructions. When you do not do that, it leads to disasters.

#2: Develop your Decision-Making abilities

As we said earlier, baking is a science. And science is all about experimenting. Baking will lead you to decide on what flavors will go with what recipe, what happens when you alternate ingredients, and further customize your recipes according to your taste or customer demands. Hence it helps you develop the ability to make decisions.

Watch Me Bake Delicious Treats For you.

#3: Brightens your creativity

Combining the above two importance of baking , you also benefit yourself in developing creativity. You KitchenAid Artisan Mini 5Ksm3311Xbht constantly think of a new design and shape for the unique cake you will bake. Using the design tools and working on various creative patterns shines your creativity.

#4: Improve the feel, smell, sound, and vision sensory

When you bake, you learn how to judge the quality of your bake in four ways:

• You learn to understand the texture through vision and touch.
• You start understanding the language of aroma by smelling it.
• The sound of the baked items helps you understand whether the baking is complete.

Thus, baking helps you improve all these four senses.

#5: It gives you the Power of Expression

Love, affection, and care are a few expressions that are difficult to express with words. But baked goods give you the power to express your emotions for the one you care about.

How cool is this? You are baking without realizing that you are helping yourself develop some essential life skills. Many parents understand the importance of baking and involve their kids in baking courses to ensure they learn these life skills in the most entertaining and engaging ways.

Want to Develop Life Skills?

Explore Online Healthy Baking Course and Start Baking at Home. 

Not only KitchenAid Artisan Mini 5Ksm3311Xbht is baking a vital life skill, but it also has many health and wealth advantages. It's time for us to talk about some of the critical baking benefits .

5 Advantages of baking at Home

#1: baked goodies are low in fat.

Unlike traditional cooking, where much oil goes into the food, baking requires minimal Fat, and heat does the rest of the magic.

#2: Baked Goodies are Nutritious & Healthy

When they are raw, food items contain vitamins and minerals. Often they are lost during the boiling process. Nutritionists, so, ask you to eat half-boiled vegetables. Baking uses heat to keep important vitamins and minerals in the food.

#3: Baked Goodies can keep a check on weight

Baked products can be a healthier option when cooked at home with the right ingredients. In contrast to deep-fried Indian cuisine, they minimize your body's fat intake. As a result, they help in managing your weight.

#4: Baked Goodies Taste good

Fermented food tastes better and is healthier for your health, according to studies. Since baking involves fermentation, it always tastes better than distant forms of food.

#5: Baking Skills can give you Financial Independence

Only a few people understand the perfection of baking. If you have it, you will attract a great number of interested buyers. As a result, you may be able to produce a continued income stream.

Become Financially Independent

Home Bakery Business is growing 200% Year on Year. Create a sustaibale and profitable bakery business from your home.

Whether you  run a home baking business  or only bake for your friends and family, baking positively impacts your life.

And that is why I stress too much about home baking.  Every kid must learn baking to build essential life skills in them.

A body and mind remain happy when breathing and living in a peaceful environment. That's what baking does for you absorbing your stress and converting that stress into income.

Do you know other ways to attain happiness like this?

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Connect with me

About Sonia Gupta

Sonia Gupta, a seasoned baker with a decade specializing in eggless baking. She is an award-winning Baking Instructor, Blogger, YouTuber & a Recipe Creator.

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Distillations magazine

Stress baking and the comfort of connection.

Baking homemade bread anchors us to millennia-long traditions.

What is it about a loaf of homemade bread that’s so appealing? Is it the loaf itself—the golden surface crackling between your hands, the steam that rises from its center? Or is it something in the process: the gentle rhythm to kneading, the elastic give-and-take of dough, the sense of sinking into the moment? It might be the sense of accomplishment—that moment when the flour is dusted away and the kitchen smells rich and yeasty. Or maybe it’s the breaking of bread, the sharing and nourishing, that touches us most deeply.

There are plenty of reasons why homemade bread feels like the ultimate comfort food, especially now that “stress-baking” has become a way of life for many socially distanced Americans. Our social media feeds are punctuated by images of rustic homemade sourdough loaves, tantalizing quarantine cookies, and the occasional baking “fail.” In the high-anxiety environment of the coronavirus pandemic, these traditional and comforting—but time-consuming—methods of food production have abruptly risen in visibility and importance. Their benefits are easy to understand. Amid uncertainty, cooking for yourself or your loved ones creates tangible results; and with more time spent in our own kitchens, the slow processes of rising, proofing, and maintaining dough “starters” can become pleasurable exercises in mindfulness, keeping our thoughts in the present moment.

If quarantine has driven you to experiment with sourdough starter, you’re in venerable company. Pliny the Elder, a 1st-century Roman polymath, described methods used by bakers to make their sourdough-like starter in his Natural History :

Our species’ relationship with starters, and specifically with the yeasts that power them, goes back even further, to prehistory. Leavened bread—as opposed to flatbreads—likely emerged in ancient Egypt, which was also a center for early beer brewing. (Egyptian workers were often paid in bread and beer.) Yeast was considered such an important part of the ancient diet that the 2nd-century physician Galen, best known for his theory of the bodily humors , claimed that “whatever is completely without yeast is of use to no one.”

But leavened bread is more than a tasty throwback: it’s a reminder that cooking is chemistry. Baking is part of a complex system that includes chemical and thermal reactions, biology and bacteria—a system that modern foodways have largely disconnected us from. Eating store-bought bread doesn’t require us to understand the reactions happening in our mixing bowl. But the more we bake, the more we understand the actions and contributions of each individual ingredient, the importance of measurement, the rigor of process, and even the role of documentation: all elements of scientific inquiry. We’re actively learning and experimenting and in the process reclaiming once-common knowledge through our problem-solving.

We need look no further than our ancient friend yeast for an example of this process. Recent shortages of commercially processed yeast —the domesticated strains of Saccharomyces cerevisiae —have led more-experimental home bakers to seek out “wild” yeast as their leavening agent. These single-celled organisms consume sugars and excrete carbon dioxide and alcohol as by-products, meaning that they are perfect leavening agents in bread baking and a source of natural fermentation for beer and wine. Wild yeast is present in our environment on a host of different surfaces—grains, fruit skins, and even human skin. Harvesting yeast can be as simple as leaving a bowl of flour and water on a kitchen counter. Naturally occurring yeasts are thought to lend food and drink more complex flavors and even a characteristic tang, hence the term sour dough.

Pliny’s note about using starter left over from bread “made the day before” reminds us that baking bread was a daily chore in a world without refrigeration. Most bread baking in ancient Rome was done in communal or commercial ovens. Working-class Romans, especially city dwellers, didn’t have kitchens: they lived in cramped, multistory apartment buildings called insula . Quickly and cheaply constructed from timber frames, insula had a nasty habit of catching fire and collapsing, and were therefore built without kitchens, ovens, or fireplaces. Romans grabbed their daily bread at bakeries and snagged heartier fare at thermopolia , or hot-food stands. Archaeologists have found numerous thermopolia in the preserved ruins of Pompeii and Herculaneum, identifiable by their distinctive long concrete counters with circular depressions, designed to keep cooked foods warm; the setup was not unlike a modern buffet line. These market stalls sold roasted meat, baked cheeses, or hearty lentil stews: antiquity’s answer to fast food.

In medieval and early modern Europe bread was a core dietary staple for both rich and poor, but making it remained the province of professionals. Few bread recipes were recorded during this period; most chroniclers of domestic life assumed their readers would buy, rather than bake, their daily bread. Not until the 17th century did recipes appear in print, with one of the first found in Gervase Markham’s The English Huswife , published around 1615.

Since beer and bread were two of the most important foodstuffs, they were widely regulated. Much of our surviving knowledge of the breads sold and eaten during this period come from assize laws, which set standards for quality and weight and capped the price at which loaves could be sold. In England an assize statute introduced around 1266 identified four primary types of bread—Simnel, Wastrel, Cocket, and Treet—that were ranked by weight, lightest to heaviest, as well as by quality, coarsest to finest. Much like the assize laws, Markham names three primary categories of bread, but he also indicates their typical consumption by social class. A coarse brown bread made with peas, rye, and barley flour was described as suitable for peasants and laborers; next came a more refined bread made of wheat flour, intended for middle-class merchants and their ilk; and finally an extra-fine, fluffy white bread, which was reserved for nobility . . . and racehorses. (Markham’s culinary expertise was apparently matched by his fame as a horse trainer.)

Before the 18th century, standards for measurement varied widely between regions and industries, and most written recipes used comparative references to size and shape rather than exact weight or volume. A recipe might call for “a lump of butter the size of a thumb” or “a wedge of cheese two fingers wide.” Likewise, without timers or temperature dials, many recipes relied on their readers’ knowledge of familiar songs or prayers and their long experience with managing cooking fires. Modern cooks would be stumped by instructions to “recite ten verses” over “ash-smothered coals,” while a 17th-century reader wouldn’t have batted an eyelash. The common measuring cup, a cornerstone of the contemporary baker’s world, didn’t make its appearance until 1896. Fannie Merritt Farmer, a pioneer in late-19th-century American domestic-science education, popularized the modern cup and spoon system as well as the idea of “level” measurement, meaning that containers of ingredients were to be leveled off rather than heaped, which created greater specificity and uniformity for her recipes. Standard measurements combined with other innovations, such as baking powder (invented in 1843) and the electric stove (exhibited at the 1893 Chicago World’s Fair), meant that home baking was primed for a major boom.

Bakers’ changing tools and recipes were also shaped by changing ingredients. Once again, our loyal partner in leavening—good old yeast—was at the center of things. Before the 19th century many bakers harvested their yeast from barm, a yeasty foam layer that formed on top of fermenting beer vats. But changes to brewing technology decreased the availability of barm and pushed bakers to cultivate their own strains. Around 1850, Viennese bakers developed a form of “press” yeast that was skimmed from a fermented dough starter, then either preserved as a yeast “cream”—a mix of the yeast and its liquid growth medium—or rinsed and pressed into yeast cakes that could be revived with flour and water. (In that same decade, the famed French pathologist and microbiologist Louis Pasteur revealed that yeast are in fact living, single-celled organisms whose active digestion is key to fermentation. Until his discovery most scientists had assumed that decay produced fermentation; Pasteur’s microscope revealed that yeast’s breakdown of sugar and starch and production of carbon dioxide relied on the action of living cells rather than the decomposition of dead ones.

The Vienna process gained popularity in the United States during the 1876 Centennial Exposition when Hungarian-Jewish immigrants Charles Louis Fleischmann, his brother Maximillian, and their business partner James Groff exhibited a model bakery under the banner of the Fleischmann Yeast Company . The same company’s Active Dry Yeast, a shelf-stable granulated form invented during World War II, quickly became a best seller thanks to its longer shelf life and ease of use. Fleischmann’s laboratory-cultivated yeast strains were selected for their consistent performance, sweeter taste (as compared to barms or starters), and quick rising action. Packaged yeast freed both professional and home bakers from the need to maintain starters, but it also led to a major change in flavor: the new strains lacked the characteristic sour tang of wild yeasts. The specialty loaves we now call sourdough are much closer to what 19th-century Americans called their daily bread.

Not everyone shares the need to knead, and cooking has never been just a pleasant hobby. Especially for poor women, servants, and enslaved people, it was and, in some cases, still is an endless drudgery. Our current fad for slow, thoughtful, demanding cooking methods is in a sense an ironic contrast to the 19th and 20th centuries’ emphasis on labor-saving kitchen devices and preprocessed foods. While canned goods had been cutting meal preparation time since the 1860s, the rapid expansion of supermarkets between the 1940s and 1950s meant that American consumers (at least of the middle-class, suburban variety) were increasingly buying nationally branded processed foods, such as Swanson’s TV dinners. These frozen meals were introduced around 1953 and could be heated and eaten in their own disposable, oven-safe tray.

While the ancient Romans may have invented takeout, 1950s and 1960s entrepreneurs perfected it, applying emerging industrial technologies—chemical preservatives, assembly lines, and high-volume pressure cookers—to fast-food production. This era’s bread of choice? Plastic-wrapped, pre-sliced white bread made from bleached flour—Wonder Bread. The bread first appeared in 1921, but its sales boomed after a 1940s advertising campaign promised consumers added nutrients, such as thiamin and riboflavin. (These nutrients exist in whole-grain flour but are stripped out by the bleaching process.) White bread’s success was fueled by a mix of convenience and marketing, as well as an undercurrent of American prejudice. Traditional, immigrant-run bakeries were often falsely portrayed as less sanitary than the gleaming factories churning out shrink-wrapped, snowy-white loaves.

White bread became a lightning rod for the counterculture movements of the 1960s and 1970s, not only for the food’s lack of nutritional value and its industrial origins, but also for what it represented: homogeneity and conformity. Quicksilver Times , an underground activist magazine , called on readers to reject corporate food along with corporate ethics: “Don’t eat white; eat right; and fight.” The growth of the environmental movement, along with increased American awareness of global food traditions, also led many to seek out unprocessed, organically produced “hippie foods,” such as tofu, flax seed, and ancient grains, as well as—you guessed it—homemade whole-wheat bread. But after almost two decades of dominance by store-bought bread, many young freethinkers found themselves making homemade brown bread that was as dense as a brick and just about as tasty. Part of the problem lay in the core difference between white and whole-grain wheat flours: wheat bran, when not removed during the refining process, cuts through the longer strands of gluten that form in dough, leaving the finished loaf less chewy and airy. Enter 1971’s Tassajara Bread Book , written by Edward Espe Brown, a young cook living at a Northern California Zen monastery. Brown’s best seller helped a generation rediscover a love for home baking and, through gentler kneading and longer rises, create a softer, chewier brown bread.

The resurgence of homemade brown bread during the 1970s’ social upheaval and economic crisis has parallels to the ascent of sourdough as a pop-culture touchpoint during the social isolation of the coronavirus lockdown. Countercultural bakers were looking for connection: connection to their ingredients and their origins (the closer to nature the better) as well as connection to a greater community of fellow bakers and eaters and their historical and cultural memories.

Can engaging in a process that would have been recognizable to our great-grandparents or our great-great-great grandparents reassure us of some basic social continuity? Maybe. And maybe mastering those processes and regaining some of that technical knowledge—lost long ago in the supermarket aisles—is one of the reasons pandemic bread making feels so rewarding right now. We’re not only feeding ourselves, we’re increasing our understanding of how the world works, one loaf at a time.

Of course, baking can’t solve all our problems. The politics of food are as fraught as ever, and not everyone is lucky enough to have the time, energy, or capacity for homemade sourdough. But this moment reminds us of the resilience and elasticity of dough, the toughness in those glutenous bonds: how it’s kneaded and rolled and pounded flat, how it rises back again and again. In baking, as in science, as in life, we learn as we go. And we can only hope that tomorrow we’ll know more than we do today.

Elisabeth Berry Drago is director of museum education at the Institute and cohost of the Distillations podcast .

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• baking - Children's Encyclopedia (Ages 8-11)
• baking - Student Encyclopedia (Ages 11 and up)
• Table Of Contents

baking , process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method. Bakery products, which include bread , rolls, cookies , pies, pastries , and muffins, are usually prepared from flour or meal derived from some form of grain. Bread, already a common staple in prehistoric times, provides many nutrients in the human diet.

The earliest processing of cereal grains probably involved parching or dry roasting of collected grain seeds. Flavour, texture, and digestibility were later improved by cooking whole or broken grains with water , forming gruel or porridge . It was a short step to the baking of a layer of viscous gruel on a hot stone, producing primitive flat bread. More sophisticated versions of flat bread include the Mexican tortilla , made of processed corn, and the chapati of India , usually made of wheat .

Baking techniques improved with the development of an enclosed baking utensil and then of ovens, making possible thicker baked cakes or loaves. The phenomenon of fermentation , with the resultant lightening of the loaf structure and development of appealing flavours, was probably first observed when doughs or gruels, held for several hours before baking, exhibited spoilage caused by yeasts. Some of the effects of the microbiologically induced changes were regarded as desirable, and a gradual acquisition of control over the process led to traditional methods for making leavened bread loaves. Early baked products were made of mixed seeds with a predominance of barley, but wheat flour , because of its superior response to fermentation, eventually became the preferred cereal among the various cultural groups sufficiently advanced in culinary techniques to make leavened bread.

Brewing and baking were closely connected in early civilizations. Fermentation of a thick gruel resulted in a dough suitable for baking; a thinner mash produced a kind of beer. Both techniques required knowledge of the “mysteries” of fermentation and a supply of grain. Increasing knowledge and experience taught the artisans in the baking and brewing trades that barley was best suited to brewing, while wheat was best for baking.

By 2600 bce the Egyptians , credited with the first intentional use of leavening, were making bread by methods similar in principle to those of today. They maintained stocks of sour dough, a crude culture of desirable fermentation organisms, and used portions of this material to inoculate fresh doughs. With doughs made by mixing flour, water, salt, and leaven, the Egyptian baking industry eventually developed more than 50 varieties of bread, varying the shape and using such flavouring materials as poppy seed , sesame, and camphor. Samples found in tombs are flatter and coarser than modern bread.

The Egyptians developed the first ovens . The earliest known examples are cylindrical vessels made of baked Nile clay, tapered at the top to give a cone shape and divided inside by a horizontal shelflike partition. The lower section is the firebox, the upper section is the baking chamber. The pieces of dough were placed in the baking chamber through a hole provided in the top.

In the first two or three centuries after the founding of Rome , baking remained a domestic skill with few changes in equipment or processing methods. According to Pliny the Elder , there were no bakers in Rome until the middle of the 2nd century bce . As well-to-do families increased, women wishing to avoid frequent and tedious bread making began to patronize professional bakers, usually freed slaves. Loaves molded by hand into a spheroidal shape, generally weighing about a pound, were baked in a beehive-shaped oven fired by wood. Panis artopticius was a variety cooked on a spit, panis testuatis in an earthen vessel.

Although Roman professional bakers introduced technological improvements, many were of minor importance, and some were essentially reintroductions of earlier developments. The first mechanical dough mixer , attributed to Marcus Vergilius (sometimes spelled Virgilius) Eurysaces, a freed slave of Greek origin, consisted of a large stone basin in which wooden paddles, powered by a horse or donkey walking in circles, kneaded the dough mixture of flour, leaven, and water.

Guilds formed by the miller-bakers of Rome became institutionalized. During the 2nd century ce , under the Flavians, they were organized into a “college” with work rules and regulations prescribed by government officials. The trade eventually became obligatory and hereditary , and the baker became a kind of civil servant with limited freedom of action.

During the early Middle Ages , baking technology advances of preceding centuries disappeared, and bakers reverted to mechanical devices used by the ancient Egyptians and to more backward practices. But in the later Middle Ages the institution of guilds was revived and expanded. Several years of apprenticeship were necessary before an applicant was admitted to the guild; often an intermediate status as journeyman intervened between apprenticeship and full membership (master). The rise of the bakers’ guilds reflected significant advances in technique. A 13th-century French writer named 20 varieties of bread varying in shape, flavourings, preparation method, and quality of the meal used. Guild regulations strictly governed size and quality. But outside the cities bread was usually baked in the home. In medieval England rye was the main ingredient of bread consumed by the poor; it was frequently diluted with meal made from other cereals or leguminous seeds. Not until about 1865 did the cost of white bread in England drop below brown bread.

At that time improvements in baking technology began to accelerate rapidly, owing to the higher level of technology generally. Ingredients of greater purity and improved functional qualities were developed, along with equipment reducing the need for individual skill and eliminating hand manipulation of bread doughs. Automation of mixing, transferring, shaping, fermentation, and baking processes began to replace batch processing with continuous operations. The enrichment of bread and other bakery foods with vitamins and minerals was a major accomplishment of the mid-20th-century baking industry.

Flour , water, and leavening agents are the ingredients primarily responsible for the characteristic appearance, texture, and flavour of most bakery products. Eggs, milk , salt, shortening , and sugar are effective in modifying these qualities, and various minor ingredients may also be used.

The Reason Why Baking Makes You Feel Good, According to Psychologists

Whether you're nibbling a slice of zucchini bread or an extra-chewy chocolate chip cookie, it’s always fun to be the taste tester for a friend or relative who loves to bake. And, while eating products created with love (and sugar) probably makes you feel good, the baker is reaping some psychological benefits, too.

Studies have shown that creative activities like baking and knitting contribute to an overall sense of well-being. Boston University associate professor of psychological and brain sciences Donna Pincus told HuffPost that there’s “a stress relief that people get from having some kind of an outlet and a way to express themselves.”

Baking is also a great way to practice mindfulness, because it requires you to focus on following very straightforward directions in a specific order. In other words, most of the decisions have already been made for you, allowing you to concentrate on the details while nudging your mind away from the stressors and anxieties of your life outside the kitchen. Julie Ohana, a licensed clinical social worker and culinary art therapist, explained to HuffPost that baking is therapeutic because it helps you practice the “balance of the moment and the bigger picture.” While you’re measuring and mixing ingredients, you’re probably visualizing how they’ll all come together to create a fulfilling final product, and deciding how and when you’ll share it with others.

Sharing your desserts—altruistically rather than for attention or competition—is another mood-booster, making you “feel like you’ve done something good for the world, which perhaps increases your meaning in life and connection with other people,” Pincus said. It can also function as a mode of communication. Susan Whitbourne, professor of psychological and brain sciences at the University of Massachusetts, told HuffPost that “it can be helpful for people who have difficulty expressing their feelings in words to show thanks, appreciation, or sympathy with baked goods.”

If baking just isn’t for you, that’s OK, too—try one of these other stress-reducing tactics instead.

[h/t HuffPost ]

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Baking Is All in the Hands

By Dorie Greenspan

• April 26, 2017

My mother and I had a joke that whatever gene makes a baker skipped her generation. I think the closest she ever came to baking was spearing bright orange peanut-shaped marshmallows on a carving fork and toasting them over the stove. When I married — I was 19 and a college junior — the only culinary experience I could claim was burning down my parents’ kitchen seven years earlier, a misadventure involving frozen fries and boiling oil.

Marriage (and a budget constrained by student loans) made me a cook; my mother-in-law inadvertently made me a baker.

She was a funny, spirited woman who was guarded, cool and singularly unsentimental, except when she talked about her parents, both bakers by trade. Her expression would soften as she remembered the warm cinnamon buns that waited for her after school. Watching her mime the motions of spreading sweet butter on a freshly baked poppy-seed roll — every bit of the roll’s surface had to be covered — was like hearing her declare: My family loved me!

Could baking really do that? If it could, I wanted to bake.

The galvanizing experience, the one that sent me into the kitchen, occurred the evening I dropped by my mother-in-law’s house in Brooklyn. I found her whistling and making knishes, those potato pies I’d have sworn only machines could produce. I barely had time to take off my coat before she pushed the dough toward me. “Touch it,” she said, “Feel how silky it is — this is how it should feel.”

I’d never touched dough before then, or even seen anyone bake. But something about my mother-in-law’s almost childish delight in what she had made, and the way she looked at me when she placed the dough in my hands, stayed with me.

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Why Baking Makes You Feel Happier

Looking to feel happier instantly? We’ve all been there; all you want to do is take your mind off life and its daily stressors. My advice? Go into the kitchen and start baking. It’ll give you something new to engage your mind, and warm chocolate chip cookies are always a nice treat. This is also known as procrastibaking, which is the act of baking to avoid other stressful times or assignments. 

It’s been proven that baking is a stress reliever. Baking for other people brings a sense of accomplishment and something to be proud of. A few months back, I discovered a Huffington Post article that intrigued me because it explained the psychological benefits to baking for others . Here are the benefits of baking and why it makes you feel happier.

1. Baking gives you directions to follow

Baking is a science and has necessary steps that must be taken in order to create the desired treat. It gives you a set of basic instructions to follow and in turn, you must have the concentration and patience to carry out the process. 

2. You’re in control of everything

Besides the necessities, you are the one deciding how much of one flavor you want over another and can even add a completely new item to the recipe to enhance the flavor if you desire. You have the freedom to customize a recipe however you would like.

3. Baking allows your creativity to shine

Baking lets your creative juices flow! You can make all of the creative decisions when it comes to baking, whether you have the perfect idea for decorating cupcakes or constructing a new cake. Creativity doesn’t even necessarily need to be seen. Try experimenting with the ingredient mixing process, as well. 

4. A physical connection is made between your mind and body

Baking gets you into a rhythm, from measuring out the ingredients to having the constant sound of the mixer going in the background, to even kneading out the dough. Baking can be a therapeutic way to relax for those who need to unwind.  

5. Sharing baked goods is a form of expression and emotion

When there are times that no words can properly express what you are feeling, baked goods are always the answer. They are the perfect way to let someone know you are there for them and care. Plus, who doesn’t want to have an avid baker as their friend?

Being an outlet of creation, baking makes you feel happier and helps you practice patience. As mentioned in another Spoon article, there are obvious signs when someone who uses baking as their stress relief has not baked in a while. Next time you need a distraction from life’s daily stressors, give baking a try. 

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• Jul 24, 2021

The Science Behind Baking

Updated: Mar 5

Author: Dalin Try

Editor: Kaitlyn Ma

Artist: Tiffany Gao

Through this pandemic, we have explored many different activities to keep ourselves occupied; however, one of the most notable quarantine activities has been baking. In the first few weeks of the pandemic, there were many shortages that occurred ranging from toilet paper shortages to baking supplies where groceries found their entire baking shelves empty. We have made treats ranging from dalgona coffee to banana bread, through this, there are multiple different recipes with different preferences with some prefer using brown sugar or white sugar for baking their banana bread but no matter what the recipe usually calls for the basic ingredients which are sugar, flour, extracts, and eggs. However, not many know why we use these ingredients and how combining them together leads to creating delicious baked goods for you and your family.

Firstly, starting with flour gives the base and structure of the dessert because there are two types of proteins called glutenin and gliadin as water is added to the flour, the proteins come together and form a new protein called gluten. As the mixture is heated in the oven, the proteins and starches in the flour turn into a sturdy structure. Secondly, baking soda or powder makes baked goods rise, because when they are mixed into the batter it makes carbon dioxide bubbles that help the cake to rise. As the baked goods are baked the bubbles get trapped in the batter which makes it light and fluffy. Thirdly eggs are used to help bind the ingredients together because they contain both hydrophilic and hydrophobic properties which are great when mixing oil-based and water-based ingredients together. Lastly mixing together ingredients —especially oil-based and water-based liquids —requires egg yolks to create an emulsion because egg yolks are both hydrophilic and hydrophobic. Hydrophilic means they like water, while hydrophobic means they do not like water in the hydrogen bonds in egg yolks.

Although sugar does not necessarily play a big role in baking as its use is only to moisten and give it some more sweetness, it helps tenderize the cake by preventing gluten from forming. Sugar also holds moisture in the finished product as the sugar crystals cut through solid fats like butter which helps form the structure of the cake by making small holes filled with carbon dioxide as the leavening agents react. Leavening agents are baking soda and baking powder which form the carbon dioxide, as too much of them can make the carbon dioxide bubbles too big.

Overall, these baking ingredients all have an important role in forming the finished products. However, through baking, we also see a different side to the science behind how the ingredients work together. Without this understanding, we would not be able to produce delicious baked goods and understand how sometimes our recipes don't work.

28, 25pagea September, et al. “The Science Of Baking.” Youngzine , 31 Dec. 2020,

youngzine.org/u-write/u-report/science-baking#:~:text=Baking%20is%20a%20

both%20a%20science%20and%20an%20art.&text=In%20any%20baking%20recipe

%20every,sweetens%20and%20keeps%20it%20moist.

Larsen, Linda. “Learn the Science Behind These Ingredients and Become a Better Baker.” The

Spruce Eats , www.thespruceeats.com/baking-ingredient-science-481226.

perspectives96. Molecular Gastronomy , 21 Jan. 2013,

bakingmoleculargastronomy.wordpress.com/.

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Baking History and Traditions

During this third week of Bake for Family Fun Month, we like to reflect on this history and traditions of baking. If you haven’t already, check out our blog post on Why Baking History and Traditions Are Important . It’s a very informative article.

Baking has been a staple of human culture for thousands of years, with evidence of bread-making dating back to the Neolithic period. Over time, the process of baking has evolved and been influenced by various cultures, technologies, and ingredients. In this blog post, we’ll explore the history of baking and how technology has changed the process.

The earliest evidence of bread-making comes from ancient Egypt, where flatbreads were made using barley and emmer wheat. The process involved grinding the grains into a flour, mixing it with water and yeast, and then baking the dough over an open flame. This process was slow and labor-intensive, with bread-making being primarily done by women in households.

As baking became more widespread, advancements in technology allowed for larger-scale production. In ancient Rome, bakers used large ovens to bake bread for the entire city. These ovens were heated by wood fires and were able to bake hundreds of loaves at a time.

During the Middle Ages, bakers began to experiment with new ingredients and techniques. Spices, fruits, and nuts were added to bread, and different types of bread were developed, such as sourdough and rye. The introduction of the windmill in the 12th century also made it easier to grind grains into flour, making bread-making more efficient.

In the 19th century, the Industrial Revolution brought significant changes to baking. The invention of the steam-powered oven allowed for even more significant production, and the mass production of bread became possible. Bakeries were no longer limited to small-scale operations, and bread became more widely available and affordable.

Today, technology continues to influence the baking industry. Modern ovens are often equipped with digital controls and convection fans for even baking, and ingredients such as pre-packaged yeast and flour mixes make baking more accessible than ever.

Now, let’s try an historical baking recipe to get a taste of the past. Here’s a recipe for Medieval English Bread , a loaf that would have been made during the Middle Ages:

Ingredients:

• 4 cups of bread flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon sugar
• 1 1/2 cups warm water
• 1/2 teaspoon active dry yeast

Instructions:

– In a large mixing bowl, combine the bread flour, salt, cinnamon, ginger, and sugar.

– In a separate bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until it becomes foamy.

– Pour the yeast mixture into the dry ingredients and mix well until a dough forms.

– Knead the dough on a floured surface for 10 minutes until it becomes smooth and elastic.

– Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise in a warm place for 1-2 hours until it has doubled in size.

– Preheat your oven to 400°F (200°C).

– Punch the dough down and shape it into a round loaf.

– Place the loaf on a lightly greased baking sheet and let it rise for another 30 minutes.

– Bake the bread in the preheated oven for 30-35 minutes until it is golden brown and sounds hollow when tapped on the bottom. Let the bread cool on a wire rack before slicing and serving.

– This recipe yields a dense, flavorful loaf of bread that would have been a staple food in the Middle Ages. Try serving it with butter or honey for a delicious and historically accurate snack.

Expanded Learning

If you’d like to discuss this topic further in your classroom or community program, consider downloading the lesson plan Everybody Bakes Bread . In this unit of study, students will learn the following:

– Identify a variety of breads and the countries and grains associated with each.

– List bread’s human nutritional values.

– State bread’s basic ingredients and their functions.

– Conduct a bread baking ingredient “farm to mixing bowl” information search.

– Use dry and liquid baking tools and scale to both measure ingredients and portion dough.

– Plan and bake a bread for family, class, or community service. – Read and share a bread story with a younger family or team member.

In today’s fast-paced world, traditional family recipes are more important than ever. They remind us of the simple, comforting pleasures of home-cooked meals and help us to slow down and connect with the people and traditions that matter most to us. Thank you for relying on the Home Baking Association as your source for baking resources and lesson plans. Visit our Baking Education section for more info.

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Psychologists Explain The Benefits Of Baking For Other People

Taste Senior Editor, HuffPost

People who bake use any excuse to heat up their ovens. They bake a cake to crown someone’s birthday, labor over cookies to celebrate a holiday, and whip up brownies because everyone loves chocolate . But it turns out that baking is about more than creating something sweet to eat. Baking , especially when it’s done for others, can be accompanied with a host of psychological benefits.

Baking is a productive form of self-expression and communication.

“Baking has the benefit of allowing people creative expression,” associate professor of psychological and brain sciences at Boston University, Donna Pincus, told HuffPost. “There’s a lot of literature for connection between creative expression and overall wellbeing. Whether it’s painting or it’s making music [or baking], there is a stress relief that people get from having some kind of an outlet and a way to express themselves.”

Stress is related to a host of mental and physical problems , and finding ways to cope with that stress is important for leading a healthy life.

When baking for other people, baking can also be a helpful way to communicate one’s feelings. Susan Whitbourne, professor of psychological and brain sciences at the University of Massachusetts, points to the cultural norm of bringing food to someone when a loved one has passed. Sometimes there are no words, and only food can communicate what you’re trying to say. She told HuffPost, “It can be helpful for people who have difficulty expressing their feelings in words to show thanks, appreciation or sympathy with baked goods.”

Julie Ohana, a licensed clinical social worker and culinary art therapist , told HuffPost, “In many cultures, in many countries, food really is an expression of love, and it’s actually beautiful because it’s something we really all relate to. I think it could border on an unhealthy issue when it replaces communication in the traditional sense, but if it’s done along with communication, it is absolutely a positive and really wonderful thing.”

Baking for yourself and for others is a form of mindfulness.

We’ve all heard of the benefits of meditation and mindfulness ― increasing happiness and reducing stress , to name a couple ― and baking can reap some of those same rewards. “Baking actually requires a lot of full attention. You have to measure, focus physically on rolling out dough. If you’re focusing on smell and taste, on being present with what you’re creating, that act of mindfulness in that present moment can also have a result in stress reduction,” explains Pincus.

This backed-up belief is one of the reasons that culinary art therapy is more commonplace, right alongside art therapy ― it fits a type of therapy known as behavioral activation . Ohana says that more and more people are calling her because they’re looking to recreate her model in their own therapy practices.

“Baking is thinking step-by-step and following the specifics of the here and now, but it’s also thinking about recipes as a whole, the dish as a whole, what are going to do with it, who it’s going to, what time are you sharing it, so baking is a really good way of developing that balance of the moment and the bigger picture,” says Ohana.

And not only is mindfulness a good skill to master, but it can also help ease the presence of sad thoughts. John Whaite, the baker who won “The Great British Bake Off” in 2012, has publicly said that baking has been a help for him dealing with his manic depression .

Pincus said that when that being mindful ― such as when you bake ― it can mean “you’re not spending time ruminating over your thoughts, we know that rumination leads to depression and sad thoughts, if you’re doing something productive. And the nice thing about baking is that you have such a tangible reward at the end and that can feel very beneficial to others.”

Baking for others is a form of altruism.

At the heart of baking for others is the very act of giving. While the process of baking can contribute to an overall sense of wellbeing, giving heightens that feeling.

“Baking for others can increase a feeling of wellbeing, contribute to stress relief and make you feel like you’ve done something good for the world, which perhaps increases your meaning in life and connection with other people,” Pincus told HuffPost.

Whipping up baked goods with the intention of giving them is a form of altruism ― it’s a sacrifice you make for someone else ― and the benefits of this selfless act have been heavily studied and written about.

But “there is also a symbolic value in baking for others because food has both physical and emotional significance,” says Whitbourne. “The most benefits would accrue when you bake not to seek attention or to out-do others, but when you just want to share the food with people who you believe will appreciate it. As long as you’re good at what you bake.”

If baking is an activity that stresses you out, then you might not reap the same psychological rewards ― because de-stressing is meant to be one of its benefits. “If someone has a phobia with cooking and baking, it’s not for them. It’s better for people who start off with a baseline comfort level in the kitchen,” says Ohana. Pincus agrees: “As long as it’s not stressful and not obligatory, it can be beneficial for all.”

“I think offering food to somebody else is just as much a comfort to the person receiving as the person who’s serving and offering,” says Ohana.

We’ll bake to that.

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Addicted to Baking – My Favorite Essay on Baking as a Hobby

If you’re like me, you are probably obsessed with baking, to the point that it’s your every-day hobby.

Below is an essay example about “Baking as my hobby” written by Lauren Bradshaw from CustomWritings – personalized essay writing service established in 2008. You can learn from this sample and write perfect college essays.

As the only boy with five sisters, it wasn’t common that I was attracted to the kitchen. I didn’t particularly enjoy cooking except for when I am doing the steaks with my dad. However, there is just one part of cooking that I am attracted to, baking .

Growing up, I used to love cakes. I would cry for hours unending until my parents got me a piece. I was so addicted to chocolate cake, and my mum used it against me. She would tell me to do the dishes, fold my laundry, or even water the garden for a piece of chocolate cake.

I would gladly do all that and more to get my piece, and my mum is great at baking. Her cake is always near perfect, and she knows how to spice them up with fruits and other sweet additives. Watching her bake in the kitchen at special occasions like Christmas, birthdays and Thanksgiving brought me so much happiness. While some of my sisters didn’t like the idea of baking, I was glued to my mum whenever she baked and asked her many questions about the process then, although some of them were annoying.

As a little boy of seven, I could attempt to bake a simple carrot cake. My love for the chocolate was, and carrot cake became my new cool. On my 10th year, I baked my first cheesecake for the family and got plenty of positive feedback from my mum, sisters, and my dad too.

As I grew, my interest in cake decorations intensified. I would go to parties and carefully observe the decorations on the cakes. Then, I would come home and ask my mum what she thought about it. I got my first camera and took tons of cake pictures I found interesting. As my curiosity grew, my family adopted the idea that I was the chief baker. I took up that position with so much joy as I looked forward to pleasing them. I baked all kinds of easy cakes for deserts. I bought cookbooks and learned new ways to make a great cake without fuss.

From cakes to pies and delicious bread, my love for baking grew with me to my teens until I had to get to college. My mum was crying because since I took over the baking responsibility, she has been free and had not baked for years. My family was sad, but I was devastated because I may have to focus on my studies and lose my passion for baking.

Dad didn’t want me to go into the confectionary business without at least getting a professional certificate, and I correctly understood his plight. I got to college, and my first year was hectic, so I had no time for my hobbies, especially baking. I made new friends and found some that lived around. Made a few visits and found out one of my close friends lives with his family and they were open to my visits.

One day we were all having dinner, and I talked about my baking expertise and how I missed doing what I love most. The family suggested I come around and bake for an upcoming birthday. I was so excited to get another opportunity to display my talent.  I showed up very early on the day before the celebration and got down to work with the help of my friend’s family. They were skeptical at first because I was a boy, but when we were halfway into the process, they were amazed at my knowledge and skills on baking. 

The cake turned out better than they expected, to my amazement. I did a unique decoration, and the celebrant never stopped thanking me. I got a few recommendations and did other side baking gigs while in college, and I was happy with the chance I got.

Baking was my way of relaxing. I loved the smile and people’s faces when they taste my cake or pie, and it gave me a strong push to come up with something better. I loved the compliments I get from mum and dad anytime I bake something extraordinary. They were proud I found something I love and could keep to it. 

Each time I bake, I feel a spark of joy in my soul. It felt like I was born to mix flour and make magic from it. I have other hobbies, no doubt, but none can compare to my love for baking. 

At the end of college, I took to another profession but will always bake whenever I got the chance. Baking will always be special to me, and I hope to pass down my skills to my children.

5 thoughts on “ Addicted to Baking – My Favorite Essay on Baking as a Hobby ”

HEY THATS REALLY NICE AND U ARE SAME AS ME I LOVE BAKING

love the essay your love of baking and mine is same

I love your story, appreciate you sharing it.

Yeah! The essay was wonderful, I’m fond of baking and your amazing essay.

BAKING IS THE BEST!!!

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6 Reasons Why Baking is a Science and Why Pastry Chefs Need It.

Bakers and chefs don’t have to be scientists, but it enriches them professionally and makes them better bakers when they understand the science behind baking.

To help student chefs who wish to pursue a career in baking, we’ve researched the science of baking. Let’s start with the following:

Why is baking a science?

Baking is a science as chemical processes operate during baking, changing ingredients into baked goods like cakes and cookies. Added and mixed in the right way, baking items interact with each other and undergo physical and chemical changes, further increased by heat exposure to create baked goods.

Science is involved in the primary methods for making baked goods like cakes, bread and pastries. Let’s take a closer look at the science behind baking.

6 Reasons why baking is a science.

Below are a few reasons listed to help understand the science of baking.

1. Scientific processes are vital to creating baked goods.

Baking is a science because it relies on chemical processes to create the finished baked product. These chemical processes are activated by adding, mixing, and the various ingredients interacting.

For example, when flour and water are mixed, gluten formation is triggered by the absorption of the proteins in the flour.

2. Adding a leavener, like yeast, sparks chemical activity.

Leavening agents, like yeast and baking powder, that cause batter or dough to rise have locked-in chemical processes released when they combine with other ingredients or are subjected to baking processes like mixing, beating, or heat.

3. Each ingredient has a scientific role in the end product.

Each item triggers a chemical reaction towards the formation of the end product.

For example, in making bread , you need flour, water, yeast and oil, and each ingredient plays a vital part in the bread produced.

Flour: Flour provides the structure for the bread as it contains gluten made up of proteins giving structure and strength to baked goods.

Water: Water is necessary for mixing ingredients and to trigger the chemical reaction of the gluten proteins in the flour, which need to absorb water to develop.

Yeast: Yeast is the leavening chemical that causes the bread to rise. Yeast consumes glucose and carbohydrates from the dough and produces ethanol and carbon dioxide gas which becomes trapped in the batter, causing it to increase over time.

Oil: The oil used to make bread makes bread softer and prevents water from escaping during baking.

Sugar: Besides contributing to the bread’s taste, sugar’s role in bread is two-fold: 1. It acts as a fuel for the yeast during the fermentation process, 2. Sugar is vital for the Maillard chemical reaction that gives bread its brown crust.

Salt: Salt adds to the flavour of the bread, but it also plays a stabilising role in bread dough.

For one, the right amount of salt helps to control the yeast fermentation rate in the dough, slowing down the rising time, and hence the gluten in the dough has time to strengthen.

Salt also forms a protective layer around charged gluten molecules, shielding them from each other. As such, they draw closer rather than repel each other, strengthening and stabilizing the batter.

In making cupcakes , you need cake flour, eggs, baking powder, sugar and oil or baker butter. As in the making of bread, each ingredient is vital for the reaction it creates towards making cupcakes:

Flour: Weak flours are used for baking cakes as they have a low protein content to prevent gluten formation, so the cupcakes are baked to a light and fluffy perfection.

Baking powder: The chemical purpose of baking powder is to cause the cake to rise. Baking powder contains an alkali, sodium bicarbonate and a weak acid like tartaric acid.

When exposed to the right amount of heat from the oven, the alkali and acid react in combination and release water and carbon dioxide bubbles, making the cake rise and leaving it light and fluffy.

Eggs: The protein in eggs helps to give structure to the cupcakes. Without it, the cupcakes will be soggy.

When eggs are beaten, the protein in the egg then breaks apart and gets tangled together to create bonds that hold in air bubbles, and these are strengthened even more with the heat from the oven, creating even more air bubbles to give light and fluffy cupcakes.

Sugar: Besides adding sweetness to cakes and the brown crust formed from the Maillard chemical reaction, this reaction is also responsible for the flavour and aroma of cakes.

Oil or butter: The fat in the oil or butter used in making cupcakes coats the starch and protein in the butter to slow down the development of gluten, adding to the light and fluffy taste of the cake.

Without the oil, more gluten will form, leading to a thicker, dry texture in the dough.

4. Applying heat causes scientific changes in the batter.

During baking, chemical reactions are set in motion when batters and doughs are exposed to heat like the oven’s heat, creating baked goods like cookies and bread.

As in the case of cookies, the butter in the mixture is an emulsion of two substances which separate as the butter begins to melt under heat. This separation results in cookies spreading out in the oven.

Eggs, used in many baked goods, contain protein strands that uncoil and tangle together again under heat, binding the cookie dough together.

5. Chef actions like kneading dough cause chemical changes.

The baker’s actions, like mixing or kneading dough, are critical to the outcome of baked goods.

For example, the proteins break apart in beating the eggs, which is essential for binding the dough together. Of course, a machine can be used rather than mixing or beating by hand.

The kneading of the dough, though, is still by hand, and how long dough is mixed directly impacts the chemical process in the dough:

By kneading bread dough, gluten forms long, elastic strands; the more the dough is kneaded, the more gluten develops.

6. The proper science change needs an exact ingredient ratio.

Baking is often referred to as an exact science because you need to stick to the precise measurements of ingredients to ensure the baked good comes out flop-free. Incorrect proportions could result in a lopsided cake, as the ingredients don’t react correctly.

In addition, all ingredients must be weighed rather than measured by volume, as weight ensures greater measurement accuracy.

Using the correct proportions is especially important when working as a professional chef and baker, as it ensures that the baked goods one sells to customers taste the same and is the same proportion each time.

Further, in business, there are costs involved when a batch of cupcakes has to be discarded because exact measurements were ignored, resulting in an inedible product not being suitable for selling.

Having said that: many expert bakers with years of experience attest to judging proportions and producing delicious baked goods. My mom was pretty good at ‘eyeballing’ ingredients and creating great-tasting cakes (mostly).

5 Reasons why bakers and chefs need to know baking science.

Professional Bakers and pastry chefs need to understand the science of baking:

1. For professional success as a baker or pastry chef.

If you want to make a success of career in baking and pastry, it is critical that you understand the science of baking ingredients and how they react with each other.

This will help you produce good quality baked goods and understand the reasons behind the formula (recipes) you follow.

2. To create new baked goods.

Knowing the science of baking is critical to developing new baking formulas, guiding the chef on which flour to use, what kinds of ingredients and measurements, what mixing methods or what temperature to bake at.

By understanding the science of baking, the role different ingredients play, and how they function, a chef can experiment to create new baking formulas that meet various dietary requirements.

3. To create the wanted product by managing the ingredients.

Knowing the scientific composition of ingredients is vital in helping the baker understand why they need to use one flour above another.

A baker needs to know that gluten development controls the lightness or heaviness of the batter or dough, making it better to use strong flour for bread because they have a higher protein content, and cakes are made from weak flour because they have a low protein content.

4. To know which mixing method to use.

Knowing the science of baking and the outcome they want to achieve when baking or designing new products, bakers can decide which method for mixing is best for the desired result.

5. To understand what went wrong when a flop occurs.

When chefs understand how ingredients function and their chemical purpose, they can more easily pinpoint what went wrong when a baked good does not turn out as expected.

Baking is both an art and a science.

A question often asked is whether baking is a science or an art. The answer is that:

Baking is both a science and an art as baking relies on the chemical reaction in each of the ingredients to be active to form the final product, and it is an art as it allows the baker to express their creativity in making new baked goods and in designing cakes that are artistic masterpieces.

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Baking a Cake, Baking Your Paper

February 14, 2020 - 3 minute read

Have you ever tried to bake a cake? Whether you bake a cake from scratch or use a boxed recipe, cakes take a lot of work! From finding and measuring out the ingredients to mixing them together to putting the batter in the oven, cakes take time, patience, and work to make. Writing is similar to the process of baking a cake. Whether it be a poem for your creative writing class, a research paper for your core history class, or even an academic showcase, all forms of writing require these three main ingredients: time, patience, and work. By comparing the process of baking a cake to writing, we can understand the importance of each step in the writing process.

Step 1: Gather your ingredients. Ingredients for cakes may include eggs, flour, and sugar, but ingredients for our papers may include a main idea/argument, a thesis, two body paragraphs, supporting evidence, and a conclusion. Sometimes, the ingredients might be a little different depending on what kind of cake we are baking or what kind of writing we are completing, but that is okay! Just be sure you pay close attention to the recipe and assignment prompt to know what ingredients you will need. When combined, the ingredients for a cake create that spongy goodness we all love, and the ingredients for the paper create an outline for a well-rounded idea or argument.

Step 2: Combine ingredients and bake. After mixing your ingredients together, you put the mixture into an oven. For our writing, this is where we write the final main ideas of our paper and finish our rough draft. At this point, our cake is not decorated and our papers may not have many details, but we have the foundation for adding those details later.

Step 3: Let cool. When you take your cake out of the oven, you have to let the cake sit and cool before you take it out. Otherwise, the cake might collapse and fall apart. When it sits, the cake is allowed to become one solidified unit. We can apply this concept to our writing as well! Sometimes, our writing needs to sit for a day or two in our minds before we begin to edit. We might think to ourselves, “What do I need to possibly change? Are there any necessary ideas I forgot?” That way, we can plan what we will do next.

Step 4: Apply the crumb coat. Now that our cake is out of the oven and our rough drafts are done, it is time to focus on the crumb coat. A crumb coat is when we first frost our cake and the frosting has specks of cake crumbs in it requiring touch-ups. Similarly, in our rough drafts, we may notice organizational issues, ideas that need strengthening, or flaws within the thesis. While addressing these issues may be messy as we move things around and delete or add information, it is necessary to ‘clean up’ our papers and adjust as needed.  

Step 5: Decorate. As we add the final touches to our cake, we can add final touches to our papers. This step will help ensure we fine-tune any lingering issues such as weak sentence structure, poor, word choice, and grammatical errors. While decorating cakes may involve frosting, sprinkles, and candles, final touches for writing include using Grammarly (an online site that identifies grammatical errors within your paper), a thesaurus (helpful for finding synonyms and antonyms), the Purdue OWL (an online website that has explanations and guides for various writing strategies), and handouts from our own Writing Studio here at Concordia University Irvine.

Step 6: Enjoy! Now that our cake is done and we have finished our papers, it is time to eat and relax! The writing process is very similar to baking as there are necessary steps to consider as we transfer our ideas from brain to paper. While some liberties may be taken, having a guideline to follow is always helpful. By having a guideline, you can ensure that your writing goes through various stages to continually develop and mature. Remember, writing is a multi-step process involving both work and time, but it can also be fun and enjoyable. Just like eating a good piece of cake.

Ingrid Becker is a senior at Concordia University Irvine. She is majoring in liberal studies, elementary education with a concentration in Christ College. As an avid procrastinator, she is often reading (her favorite book is Jane Eyre by Charlotte Brontë!), hanging out with her friends, grabbing some boba, or going on spontaneous adventures. Writing has always been a passion of hers, and her love for writing led her to join Concordia’s speech team. It gives her great joy to be able to write about and perform topics that are of importance to her. She has experience working with MLA, APA, and CMS formats. She loves tackling papers head on like she’s heading into a battle, so she is here to assist students in any way that she can! 

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Baking Science: The Science Behind Perfect Baked Goods

Published: Sep 2, 2024 Last updated on August 31, 2024 Author: Nivenka / This post may contain affiliate links

If your cookies spread too much or your cakes sink in the middle, it's not just bad luck; it's science! Understanding the science behind baking can turn your kitchen into a mini-laboratory where delicious experiments always succeed. 

Baking is both an art and a science, and knowing the "why" behind your ingredients and techniques can take your baked goods from good to extraordinary.

The Magic of Leavening Agents: Rise to the Occasion

The role of temperature, the importance of ingredient ratios, understanding gluten, the chemistry of sugar, the wonders of fats, eggs: the multi-taskers, the power of salt, liquid magic, measuring ingredients: precision is key, timing and patience, the science of mixing, the role of acids, the effect of altitude, the impact of humidity: weather matters, conclusion: your baking lab awaits.

Leavening agents like baking soda, baking powder, and yeast are the superheroes of baking. They release gasses that make dough rise, giving your baked goods that fluffy, airy texture we all love. 

Too much or too little can be disastrous, so measure carefully! Baking powder and baking soda, although similar, are not interchangeable, so it’s crucial to understand their specific roles in recipes.

Temperature is everything in baking. Your oven's temperature affects how ingredients interact and the final texture of your goodies. An oven thermometer is your best friend to ensure accuracy, and don't forget to preheat! 

What if I told you that the ratio of ingredients can make or break your recipe? Flour, sugar, and fats need to be balanced perfectly. Too much flour makes cookies dry; too little fat makes cakes dense so following recipes precisely is the key to perfection. 

Gluten, the protein in wheat, forms a network that traps air bubbles, giving structure to your bread and cakes. Kneading dough develops gluten, making bread chewy and elastic. For tender cakes, mix gently to avoid overdeveloping the gluten as overmixing can cause your cakes and muffins to be tough.

Sugar does more than just sweeten your treats - it caramelizes, creating a golden-brown crust, and retains moisture, keeping baked goods soft. In meringues and soufflés, sugar stabilizes egg whites, helping them hold their shape. Sugar's ability to attract and hold moisture helps keep baked goods from drying out too quickly. 

Butter, shortening, and oils aren't just for richness - they coat gluten molecules, preventing them from forming long strands, which keeps baked goods tender. Fats also add flavor and aid in leavening, creating flaky pie crusts and airy pastries. Butter adds a rich flavor and tender texture, while shortening can create a flakier pastry.

Eggs are the unsung heroes of baking; they easily provide structure, leavening, color, and flavor. Whipping egg whites creates foam, adding air and volume to your cakes. Yolks add richness and act as emulsifiers, blending fats and liquids smoothly. Eggs also contribute to the color and texture of baked goods. 

Salt is a flavor enhancer but also strengthens gluten and controls yeast fermentation. Just a pinch can make a huge difference, balancing sweetness and changing the overall taste of your baked goods. Salt also regulates the rate of yeast fermentation, ensuring that dough rises at a consistent rate.

Liquids like water, milk, and juice activate leavening agents, dissolve sugar, and hydrate flour. They create steam, aiding in the rising process, and add flavor and nutrients. The right amount of liquid ensures your dough or batter has the perfect consistency. 

As we have established, baking is a science, and accurate measurements are crucial. A kitchen scale and proper measuring cups can make all the difference, ensuring you use the exact amounts needed for perfection. When your recipe calls for one cup of a specific ingredient, level the measuring cup for excellent results. 

Patience is a baker’s virtue. Letting dough rest allows gluten to relax, making it easier to shape and improving texture. Cooling baked goods before cutting ensures they set properly, preventing a crumbly mess. Many doughs and batters often benefit from resting periods. 

Mixing techniques can drastically affect the outcome of your baked goods. Techniques like folding, beating, and creaming all serve different purposes in baking. Overmixing can lead to tough, dense results, while undermixing can result in uneven texture. 

Acids like lemon juice, vinegar, and buttermilk react with leavening agents to create carbon dioxide, which helps baked goods rise. They also tenderize gluten and add a tangy flavor. Understanding how acids interact with other ingredients can help you achieve the desired texture and flavor in your baked goods.

Baking at high altitudes can be challenging due to lower air pressure, which affects how baked goods rise and set. Adjusting baking time, temperature, and ingredient ratios can help counteract these effects. For instance, you might need to increase the amount of flour and decrease the amount of sugar and liquid to ensure your baked goods turn out correctly.

Humidity can affect the texture of your baked goods. Too much moisture in the air can make cookies spread too much or bread become gummy. On the other hand, low humidity can cause baked goods to dry out and become too hard.

Alternative Baking Methods: Thinking Outside the Oven

Beyond the oven, methods like steaming, microwaving, and slow cooking can yield surprising and delightful results. These alternatives can sometimes be faster or more convenient, perfect for when you’re short on time.

Common Mistakes: Avoiding Baking Blunders

Even experienced bakers make mistakes. From forgetting an ingredient to using the wrong pan size, these errors can ruin your hard work. Learn from them and become a master in the kitchen!

The Magic of Experimentation: Finding Your Signature Style

Don’t be afraid to experiment with new techniques and flavors. Some of the best recipes come from happy accidents and creative tweaks.

Understanding the science behind baking transforms your kitchen into a place of endless possibilities. So next time you bake, remember these tips and watch your treats turn out perfectly every time! Feel free to comment with your baking questions or share your own tips below!

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Why High-Quality Baking Ingredients Are Important

• May 12, 2021

You probably understand the importance of using quality baking ingredients in your recipes if you happen to have a knack and passion for baking . Here’s what you should understand about the importance of high-quality baking ingredients .

Related: The Benefits of High-Quality Pastries

The Benefit

There’s one significant benefit that comes with higher quality baking ingredients; higher quality baked goods . In short, the better the ingredients you use, the more likely it is that your  goodies are going to be as delicious as possible . That’s not to say you can’t get excellent baked goods from lower-quality ingredients; it can be just a lot harder to do, and will not satisfy your customers as much.

If you’re searching for some top-quality baking ingredients , consider checking out the fantastic products offered by Sunrise Food Service .

Do you own a Southern California restaurant or bakery and are looking for a new source of top-quality ingredients? Check out Sunrise Food Service today to learn more about what they can do for you.

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Learn, connect & share through a love of baking

My make me a baker diary, baking my way: reflections and final thoughts on my make me a baker journey.

My Make Me a Baker Learning Journal

By hannah scott.

Just over 6 months ago, I joined fellow Make Me a Baker 7 (MMAB7) students to set foot in the Bake Club Kitchen for the first time. I was a barrel of nerves, but also excited about what the next 6 months would hold. 

So many things I know now, that I did not know then. There’s being able to bake, and then there’s knowing how to bake, and Make Me a Baker has shown me that. 

Before Make Me a Baker there were some things I would have never attempted. Puff pastry was one of them, and now puff pastry is something I make often when I feel like a few therapeutic hours in the kitchen.

The most valuable thing I learnt in the course was the science behind baking. Knowing how ingredients work together has made it so much easier to follow recipes and to develop my own. What used to be trial and error is now more deliberate making and experimenting in the kitchen, having lots of fun. 

Now let’s talk about graduation.

When I first started Make Me a Baker, graduation seemed a long way away, but it was surprising how quickly it snuck up. Graduation was our opportunity to showcase our skills to family and friends and bake something that before Make Me a Baker we might not have attempted. 

Because of my newfound passion (or perhaps obsession) with puff pastry I knew that my bake would have to feature this and it’s the skill I’m most proud of learning. 

I made Chia and Cardamom Spiced Custard Tarts for graduation as I also wanted to make something that I love to eat, but until now, hadn’t attempted to make myself – Portuguese custard tarts came to mind. It’s one of those pastries that I just can’t go past and I love their rustic beauty. 

My chia and cardamom spiced custard tarts sitting pretty on graduation day. (Recipe coming soon).   ( Photo   Alan Benson )

I was pretty happy with how my tarts turned out, but even more impressed with the other creations my MMAB7 baking friends made.

A spectacular 'Golden Croquembouche' made by Cindy Fyfe. 

Beautiful Hazelnut, Honey and Lavender Tarts made by Rachel Hunt. 

What an impressive spread and a great bunch of people. ( Photo   Alan Benson )

To see more of our graduation celebration, view the photo gallery here .

For any future Make Me a Baker friends out there, I thought it might be useful to share my top tips for preparing for graduation. Equally, these same tips could be applied to prep for your next dinner party, or Christmas lunch, (which eekk is only 11 weeks away)! 

Hannah’s top tips when baking to impress:

• Practice, practice, practice! Don’t attempt to make a dish that you’ve never made before when you’re baking for a crowd. Failure to prepare is preparing to fail as the old saying goes. 
• Make something that you enjoy making as it will make the whole experience more enjoyable. This means that when your guests arrive you’ll be relaxed with a drink in hand. MMAB7 totally nailed this (see pic below). 
• Stick to your skill level. Yes you want to show off your skills, but simple done well beats complex that doesn’t quite hit the mark. 
• Presentation goes along way. Think about how you’re going to plate your dish in advance and how people are practically going to eat it. 
• My last tip is probably the most important of all, and that’s to prepare a timeline for your bake. Think about what you can you prep the day or night before, and if you’re making multiple dishes, what order you need to make them in. Each time we baked in the Bake Club kitchen Anneka prepared us a timing schedule down to the minute. This meant we would sometimes have four bakes on the go at once, all at different stages! 

Celebrating before our guests arrive.

I couldn’t sign off my last Make Me a Baker journal without giving a few thanks.

Thank you to my MMAB7 friends for making the time spent in the BakeClub kitchen so enjoyable and for sharing this journey with me. Thank you to Vanessa and Neela for the support you provided us in the kitchen, and of course for doing all our washing up! Thank you to SBS for this amazing opportunity. When I found out I was the lucky winner of the Make Me a Baker SBS Food scholarship, I had no idea it would be such a life changing experience. And a huge thank you to Anneka who not only was incredibly generous with sharing her knowledge but who also provided genuine support and guidance throughout. 

While my Make Me a Baker journey has officially come to an end, I know this is just the beginning of baking my way through life.

Until next time, Happy Baking. X

Hannah Scott (aka   @thefoodstoryteller ) won a scholarship to BakeClub's Make Me a Baker program thanks to   SBS Food . Her rustic approach to baking is partly to thank for winning her the top spot in the competition. We followed her over the last 6-months of her journey, stay tuned to   Instagram   and   the blog  as she graduates from  Make Me a Baker. In the meantime,   click here   to get to know a little more about her. 

To find out more about how you can be part of a future Make Me a Baker program,   click here .

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Home — Essay Samples — Life — Cooking — The Process of Baking a Birthday Cake

How to Make a Cake Step by Step

• Categories: Cooking Sweets

About this sample

Words: 628 |

Published: Feb 12, 2019

Words: 628 | Page: 1 | 4 min read

How to bake a cake (essay)

Works cited:.

• American Psychological Association. (2020). Suicide.
• Centers for Disease Control and Prevention. (2021). Suicide prevention. https://www.cdc.gov/violenceprevention/suicide/index.html
• Harjo, J. (1983). The woman hanging from the 13th floor window. In She had some horses (pp. 53-55). Thunder's Mouth Press.
• National Institute of Mental Health. (2021). Suicide prevention.
• Pilkington, E. (2018). ‘It’s not going to solve anything’: Joy Harjo on why we need poetry in our lives. The Guardian. https://www.theguardian.com/books/2018/nov/09/its-not-going-to-solve-anything-joy-harjo-on-why-we-need-poetry-in-our-lives
• Reckin, R. (2019). The power of poetry: Joy Harjo named first Native American Poet Laureate. National Endowment for the Humanities.
• Sacks, J. (2019). Joy Harjo, the first Native American Poet Laureate, on the importance of literary and indigenous voices. Time. https://time.com/5613967/joy-harjo-native-american-poet-laureate-interview/

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The Importance of the Mixing Methods In Your Baking

We refer to On Baking: 3rd Edition by Labensky, S. et al. as our baking bible. As a matter of fact, we have a paper copy for our pastry chef to make notes, and we have a digital copy to access in the go.

Every baking business needs this book even without a storefront. Almost any question you have can be answered by the book, and it has hundreds of recipes for inspiration. 

Today we are going to focus on mixing methods, and why these different techniques are important for you. 

**This post may contain affiliate links. If you make a purchase from one of my links, I may receive a commission or credit at no additional cost to you. For more info, please read my disclosure policy .**

What is mixing methods in your baking?

The point of mixing methods in your baking is to accomplish a few different things. The technique in which you mix the ingredients accomplishes different tasks. For example, if you need to combine ingredients, the recipe instructions might tell you to stir, but if you need to incorporate air, then the recipe may call for you to whip the ingredients.

There are 9 different methods for mixing. Each method adds something to your baking process, and each method is accomplished differently.

9 Different Mixing Methods

Take a moment and see if you can think of a time you have used these different methods. Now think about why these techniques were important for the baking process in that specific recipe. Let’s talk about each method, what the purpose of the method is in the baking process, and the tools required for that specific method.

Why These Mixing Methods In Your Baking

• Beating: This is the process of creating air or gluten by quickly mixing ingredients. You accomplish this by using a spoon or the paddle attachment on a mixer.
• Blending: This is used to distribute the ingredients in a batter or mixture evenly. Several tools can be used to blend a mixture. You can use a spoon, rubber spatula, whisk, or the paddle attachment on a mixer.
• Creaming: This is when you incorporate air while combining softened fats and sugar. Use the paddle attachment of the mixer on medium for creaming.
• Cutting: This is done to mix fats into dry ingredients such as butter into pie dough. Depending on your final product, you can cut a mixture with a pastry cutter, your fingers, or the paddle attachment on your mixer.
• Folding: Folding is used to mix delicate ingredients like whipping cream or whipped eggs into a dough or batter. When folding in ingredients, use a rubber spatula or a balloon whisk.
• Kneading: This is done to create gluten in your product. Gluten provides the structure for your finished product. Use a dough hook for kneading. If you must do it by hand, fold vigorously in a rhythm to encourage the gluten forming process.
• Sifting: This process removes lumps from dry ingredients and aerate the ingredients. To accomplish this, my a rotating sifter or mesh strainer.
• Stirring: This is mixing the ingredients by hand using a rubber spatula, spoon, or whisk.
• Whipping: This is when you beat a mixture vigorously to incorporate air. To whip a mixture such as American buttercream icing (grab our delicious recipe here ), use the whip attachment for your mixer or whisk.

So, these are how the different methods are used and what tools to use for each method, but it doesn’t help you understand the final result. Let’s talk more about that.

Methods And The Final Results

The purpose of mixing ingredients for a recipe is to accomplish certain goals.

• Distribute the ingredients evenly
• Breakdown and mix fats and liquids
• Activate the formation of gluten
• Incorporate air into the mixture

Depending on your final goal, you may use a few different techniques in your mixing process. Fats can add flakiness to a dough. Gluten is the foundation of dough and can make the product soft or hard, while air creates fluffiness in a product.

It is crazy to think that in a recipe, you not only need to pay attention to the types of ingredients but also you must pay close attention to the mixing method if you want to reach your desired results.

If you really want to dedicate yourself to understanding the science and technique behind baking, then we HIGHLY, HIGHLY suggest you get your own copy of On Baking: 3rd Edition by Labensky, S. et al. Reference: Labensky, S., et al. (2016). On Baking: 3rd Edition. Pearsons

Want to see how we incorporate these mixing methods into our recipes? Then check out some of the recipes we use in our business.

Holiday Baking Guide Autumn Baking Guide Flaky Pie Crust Recipe

Are you ready to grow your business and make more money, but you don’t know if you have your pricing correct? Then we suggest you learn how to “Take Control Of Your Pricing In 3 Days“ with our FREE mini pricing course here . I know you probably don’t think you have time to add anything else to your plate right now.

However, this email course is just one email daily for 3 days. Each email is packed with actionable tips to get comfortable with pricing in your business quickly. If you have your pricing under control, then stop by here to get some ideas on how to grow your baking business. Take these ideas and incorporate them into your current business plan.

Please tell me you have a business plan. I know you are busy, but it is so important for the growth of your business. Go here to learn why it is so important and grab our Blueprint To Building Your Dreams Template here to build your business plan today.

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How to write the “About Me” section in a Resume? (11+ examples)

Published on September 2nd, 2024

While building your resume, the "About Me" section in a resume is that golden opportunity to showcase who you uniquely and professionally are. It is in this section that you get to tell them who you are beyond titles and skills. But how do you know this section hits the mark? Let's dive into some tips and examples to help you write an "About Me" section worth reading.

Why is the “About Me” Section Important?

Your "About Me" section is the elevator pitch of your resume. This is the summary of your professional journey, your skills, and the value you can bring to the table. If it's done correctly, it will grasp the recruiter's attention and set the tone for the remainder of your resume.

Tips for Writing an Engaging “About Me” Section

• Keep it short: Your "About Me" section is supposed to summarize, not be a biography. Try to keep it within 3-4 sentences that highlight your career and what sets you apart.
• Be real: This is your opportunity to shine as you. Stay away from jargon and clichés and get to the root of what makes you different from every other candidate out there.
• Personalize it for the Job:  Tailor-make your "About Me" section for each application. Highlight those skills and experiences that best fit the job you are applying for.
• Achievements: Just listing your responsibilities isn't saying enough; show how well you can do it. Mention significant achievements or milestones that prove the impact.
• Industry Keywords:  Sprinkle relevant industry keywords naturally in your "About Me" section. It will not only help with the ATS but also do wonders for the human reader.
• Enthusiasm: Convey that you are very excited to be hired because you love the work involved in the field.

What to Put in the “About Me” Section of a Resume?

Knowing what to put in the “About Me” section of a resume can be challenging, but it's important to strike the right balance between professionalism and personality. Here are some key elements you should consider including:

Professional Summary: In the resume summary, write a small introduction about yourself regarding your designation, experience, and key skills. This gives the reader a snapshot of your professional background quickly.

Core Skills:  List some of the most important skills that you master for the job you are applying for. These would range from technical expertise to soft skills such as leadership or effective communication.

Career Achievements:  Highlight some of the greatest accomplishments or milestones of your career. This will go a long way to show the impacts you have brought to previous roles and can further enhance your profile.

Personal Traits:  While it’s important to focus on professional attributes, including a few personal traits can help humanize your resume. For example, you might mention your enthusiasm for problem-solving, creativity, or passion for continuous learning.

Career Goals:  If space permits, briefly mention your career goals or what you’re looking for in your next role. This can show potential employers that you’re thoughtful about your career trajectory and how their role fits into your plans.

11+ Resume About Me Examples

For a Marketing Professional:  

Passionate marketing strategist with over 5 years of experience in developing data-driven campaigns that drive brand awareness and sales growth. Skilled in social media management, content creation, and analytics.

For a Software Engineer:  

Innovative software engineer with 7+ years of experience in full-stack development. Adept at solving complex problems and building scalable applications that improve user experience.

For a Graphic Designer:  

Creative graphic designer with a knack for visual storytelling. Expert in Adobe Creative Suite with a proven track record of delivering compelling designs that captivate audiences.

For a Human Resources Specialist:  

Experienced HR professional with a passion for fostering a positive work environment. Specializes in talent acquisition, employee relations, and implementing effective HR policies.

For a Sales Manager:  

Results-driven sales manager with a decade of experience in leading high-performing teams. Adept at crafting strategies that boost sales and enhance customer satisfaction.

For an Accountant:  

Detail-oriented accountant with a strong background in financial reporting and analysis. Committed to delivering accurate and timely financial information to support business decisions.

For a Content Writer:  

Versatile content writer with a flair for crafting engaging copy across various platforms. Specializes in SEO content that drives traffic and enhances brand visibility.

For a Project Manager:  

Seasoned project manager with a proven ability to lead cross-functional teams and deliver projects on time and within budget. Skilled in Agile methodologies and risk management.

For a Data Analyst:  

A data-driven analyst with a passion for uncovering insights from complex datasets. Proficient in SQL, Python, and data visualization tools to support strategic decision-making.

For a Customer Service Representative:  

Dedicated customer service professional with a strong focus on customer satisfaction. Experienced in resolving issues efficiently and building long-term customer relationships.

For a Teacher:  

A passionate educator with over 8 years of experience in creating engaging learning environments. Committed to fostering student growth through innovative teaching methods.

How HireQuotient AI Resume Builder Help In Creating an About Me Section?

The HireQuotient AI Resume Builder simplifies creating the "About Me" section by generating personalized, keyword-optimized summaries. It analyzes your skills, experience, and achievements to craft a compelling and concise profile, ensuring you make a strong first impression on potential employers. The tool tailors the content to match the job description, enhancing your chances of standing out in the hiring process.

Ready to create a standout 'About Me' section effortlessly? Give AI Resume Builder a try – visit now and craft your perfect resume in minutes!

Instead, the "About Me" section is not just a resume filler, but it's your ticket to making a lasting impression. Whether you're a seasoned pro or fresh off the career boat, a well-crafted "About Me" section can make all the difference. Keep in mind to keep it short, real, and relevant for the job one applying for. With these few tips and examples, you're off to a great start in writing that "About Me" section, representing yourself with the real deal of what you bring to the table.

By following these guidelines, you’ll ensure your “About Me” section is not only engaging but also optimized with the keyword "About me" naturally integrated throughout the content. Good luck!

Frequently Asked Questions

How do you introduce yourself in a resume?

The first words of your professional introduction should include your name, job title, and employer.

What is a good line about me for a resume?

A strong line should summarize your professional identity and key skills. Example:  “Results-driven project manager with 7+ years of experience leading successful teams and projects.”

How do I write about me?

Summarize your career highlights, skills, and unique qualities in a concise, engaging way relevant to the job.

How do I tell about myself?

Briefly cover your professional background, key skills, and personality traits that align with the role you’re applying for.

How to write a personal profile?

Write a short, focused summary of your career goals, skills, and accomplishments that align with the job and capture attention.

Soujanya Varada

As a technical content writer and social media strategist, Soujanya develops and manages strategies at HireQuotient. With strong technical background and years of experience in content management, she looks for opportunities to flourish in the digital space. Soujanya is also a dance fanatic and believes in spreading light!

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How to End a College Essay: Strategies and Examples

Writing a college essay takes skill, but making a strong college essay conclusion is often the most important part. A great ending can make a big impact on your readers and bring your main ideas together. This guide will walk you through four strategies that will help you create impactful conclusions that resonate with your audience.

1. Writing a Memorable College Essay Conclusion

The conclusion of your essay is your last chance to strengthen your main points and leave a lasting impression. A well-written ending can make your whole essay better and more memorable.

Successful Essay Ending Examples

Here are some great ways to end an essay:

• Share a thoughtful idea that connects to your main point, giving a sense of closure and understanding.
• Quickly go over your main points, showing them in a new way.
• Discuss why your topic matters beyond just your essay.
• Link back to your introduction, making your writing feel complete.

Example: 

"When I started looking into how music affects the brain, I didn't know I'd find a connection to my grandmother's struggle with Alzheimer's. I learned that songs people know well can often bring back memories for patients, even when they have trouble talking. This discovery changed how I see music's power and gave me a new way to connect with my grandmother. When we hum her favorite songs together, I see hints of recognition in her eyes, reminding me that sometimes, big scientific ideas can have very personal effects."

Common Mistakes in Ending an Essay

Avoid these problems when writing your college essay conclusion:

• Adding new ideas: Your conclusion should bring together existing points, not introduce new information.
• Just repeating your main point: While it's important to remind readers of your main idea, simply saying it again word-for-word doesn't work well.
• Using overused phrases: Don't use expressions like "In conclusion" or "To sum up."
• Stopping too suddenly: Make sure your conclusion gives a feeling of completion and doesn't leave readers hanging.

Aithor's advanced language model can help you write compelling conclusions that avoid these common mistakes and enhance the overall impact of your essay.

2. Thought-Provoking Questions: A Powerful Way to End an Essay

Ending an essay with a question that makes people think can get your readers interested and encourage them to keep thinking about your topic. This approach leaves a strong impression and can make your essay more memorable.

"After looking at how social media changes how we see ourselves, we're left with an important question: Can we find a way to share our lives online while still living them fully offline? Maybe the answer isn't choosing between the online and real worlds, but learning how to connect well in both."

When using this method, make sure your question is:

• Related to your essay's main topic
• Open-ended, encouraging deeper thought
• Not easy to answer with just "yes" or "no"

3. How to End Your College Essay with a Call to Action

A call to action (CTA) in your conclusion can encourage your readers to do something based on the ideas you've talked about. This works well for essays about social issues, environmental problems, or personal growth topics.

"In this essay, we've looked at the problem of plastic in our oceans. Now, it's time to help fix it. Start by replacing one single-use plastic item you use every day with something you can use again. It could be as simple as using a reusable water bottle or bringing your own bags to the store. Tell your friends and family what you're doing. By taking these small steps, we're not just making less waste; we're starting a chain reaction that can lead to cleaner oceans and a healthier planet."

When writing a CTA for your college essay conclusion, make sure it's:

• Clear and easy to write
• Directly related to your essay's main points
• Something your readers can actually do

Aithor can assist you in writing perfect calls to action that connect with your readers and fit well with your essay's content.

4. Personal Anecdotes: An Engaging Essay Ending

Ending an essay with a personal story can help your readers feel connected to you and strengthen your main message. This approach makes your writing more relatable and human.

"Last summer, I helped at a local animal shelter. One day, they brought in an older, scruffy dog named Max. For weeks, people passed him by, always choosing younger, cuter puppies instead. I started spending extra time with Max, and slowly, his playful side came out. When a family finally took him home, the happiness on their faces – and Max's wagging tail – showed me how important it is to give every living thing a chance. This taught me more about patience, unfair judgments, and the power of second chances than any book ever could."

When using a personal story to end your college essay:

• Make sure it relates to your main topic
• Keep it short and powerful
• Use clear language to paint a picture for your readers

Tips on How to End a College Essay

To write a strong conclusion, think about these extra tips on how to end a college essay:

• Wrap up your main points clearly while suggesting how they might apply to other things or future ideas to keep your readers thinking.
• Make sure your conclusion sounds like the rest of your essay for a smooth, polished finish.
• Don't weaken your arguments by sounding unsure in your conclusion.
• Be extra careful with grammar and punctuation in your conclusion, as it's the last thing your readers will remember.
• Write your conclusion to connect with your specific readers, whether they're college admissions staff, teachers, or other students.
• Write a short and powerful conclusion that drives your main points home without repeating too much or using too many words.

Remember, your conclusion is your last chance to make a strong impression. Take your time to write it carefully, making sure it ties together your main points and shows why your essay matters.

For those wondering how to end a reflection paper, Aithor can help you improve your college essay conclusion, making sure it's polished, powerful, and fits your specific needs. This top writing tool can help you refine your essay ending examples and give you guidance on how to end a reflection paper or any other type of school writing.

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I Wish I Knew Earlier: The Importance of Light

Light is the cornerstone of photography. Without it, there are no images, and in landscape photography, the light's quality, direction, and intensity can make or break a shot. As a landscape photographer, understanding how light works is key to capturing the beauty and drama of nature. Over time, I’ve realized that mastering light is among the most crucial skills a landscape photographer can hone. Looking back, there are insights about light I wish I’d known earlier—knowledge that would have significantly boosted the quality of my early work.

The Importance of Light in Landscape Photography

Light defines the mood, texture, and depth of a landscape, transforming ordinary scenes into something special. The interaction of light with landscape elements—illuminating some areas while casting shadows on others—creates the contrast and dimension that make an image compelling.

In my early photography days, I often felt disappointed with my images, even in beautiful locations. The issue wasn’t the scenery; it was my lack of understanding of how to work with light. It took practice and a fair number of missed opportunities to realize that light is the most critical factor in landscape photography.

Golden Hour

The golden hour, occurring shortly after sunrise and before sunset, is a magical time for landscape photography. During these periods, the sun is low, casting warm, soft light that bathes the landscape in a golden hue. The long shadows during the golden hour add depth and texture, making the scene appear more three-dimensional.

In the beginning, I would shoot throughout the day, thinking that the bright midday sun would yield the best images. However, I quickly learned that the harsh light of midday often results in flat, uninspiring photos with deep shadows and blown-out highlights. It wasn’t until I started waking up early and staying out late to shoot during the golden hour that my images began to achieve a more professional quality. The warm tones and soft shadows of the golden hour bring out the best in a landscape, creating a mood and atmosphere difficult to replicate at other times of the day.

The blue hour is the twilight period just before sunrise and after sunset when the sun is below the horizon, yet the sky remains illuminated. The light during the blue hour is soft and diffused, with a bluish tint that creates a calm, serene mood in images.

Early in my career, I would pack up as soon as the sun dipped below the horizon, missing out on the blue hour’s opportunities. It wasn’t until I started experimenting with longer exposures during this time that I discovered the blue hour’s beauty. The cool tones of the blue hour contrast beautifully with the warm tones of artificial lights, making it an excellent time for capturing cityscapes and coastal scenes.

The Direction of Light

The direction of light hitting your subject profoundly impacts the final image. Understanding front light, side light, and backlight helps you position yourself relative to the light source and your subject.

• Front Light: When light comes from behind you and shines directly onto your subject, it’s called front lighting. Front light can bring out colors and details but often results in flat images with little depth or texture. I find front light works best when emphasizing color and clarity without much concern for shadow and depth.
• Side Light: Side lighting occurs when the light comes from the side of your subject. This type of lighting is ideal for creating depth, texture, and contrast. Shadows cast by side lighting add dimension, highlighting the terrain's contours and shapes. Side lighting is particularly effective in mountainous or hilly areas, where the interplay of light and shadow on the peaks and valleys creates a dramatic and visually striking image.
• Backlight: Backlighting happens when the light source is behind your subject, shining towards the camera. Backlighting can be tricky, often resulting in silhouettes and blown-out highlights. However, when used correctly, backlighting can create stunning effects, like sunbursts, rim lighting, and silhouettes. I’ve learned to embrace backlighting to create a mood or atmosphere, such as shooting into the sun during the golden hour for a glowing, ethereal effect.

The Role of Weather in Lighting

Weather conditions significantly affect the quality and character of light in landscape photography. Different weather produces different types of light, each with unique qualities and challenges.

• Clear Skies: On cloudless days, light is strong and direct, with little diffusion. While this can create vibrant, high-contrast images, it can also result in harsh shadows and blown-out highlights. Clear skies are best for shooting during the golden hour when the low sun angle softens the light and reduces contrast.
• Cloudy Skies: Overcast skies act as a natural diffuser, softening the light and reducing contrast. While some photographers avoid shooting on cloudy days, I’ve come to appreciate the soft, even light that overcast conditions provide. This light is excellent for capturing details and textures without harsh shadows and bright highlights. Cloudy skies also create a moodier atmosphere, perfect for certain landscapes.
• Stormy Weather: Stormy weather can produce some of the most dramatic light in landscape photography. The contrast between dark storm clouds and sunlight breaking through can create a powerful image. Shooting in stormy weather requires patience and bravery, but the rewards are often worth the effort.
• Fog and Mist: Fog and mist can transform a landscape into a mystical, otherworldly scene. Diffused light in foggy conditions creates a soft, ethereal atmosphere, with reduced visibility giving a sense of depth and mystery. I’ve learned to embrace foggy mornings, especially in forests and along coastlines, where the mist can add calmness and serenity to the scene.

The Role of Post-Processing in Enhancing Light

Post-processing plays a crucial role in enhancing light in images. While capturing the best light possible in-camera is essential, post-processing allows you to refine and accentuate light to create the desired mood and atmosphere.

• Adjusting Exposure: Exposure adjustments can help bring out details in the highlights and shadows, ensuring balanced and even light distribution across the image. Slight exposure adjustments can significantly impact the image's overall mood.
• Dodging and Burning: Dodging (lightening) and burning (darkening) are powerful techniques for selectively adjusting the light in your image. These techniques can draw attention to specific areas, enhance contrast, and add depth.
• White Balance Adjustments: Adjusting white balance significantly impacts the image's color and mood. A warmer white balance can enhance the golden tones of a sunrise or sunset, while a cooler white balance can emphasize the blue tones of the blue hour.
• Enhancing Highlights and Shadows: Enhancing highlights and shadows can add depth and contrast, making the light feel more dynamic and three-dimensional.

What I Wish I Knew Earlier

Reflecting on my landscape photography journey, several key lessons about light would have been invaluable to know from the start:

• The Power of Golden Hour: I used to think any time of day was suitable for shooting landscapes. Learning the importance of golden hour light transformed the quality of my images.
• The Potential of Blue Hour: I often overlooked the blue hour, packing up too soon. Discovering the potential of blue hour light opened up new possibilities.
• The Impact of Weather on Light: I used to avoid shooting in cloudy or stormy weather, thinking it would lead to dull images. I now understand that different weather conditions offer unique lighting opportunities.
• The Role of Post-Processing: Early on, I underestimated the importance of post-processing in enhancing light.

Mastering light is the key to creating dramatic and compelling landscape photographs. Whether working with the warm light of the golden hour, the diffused light of an overcast day, or the dramatic light of a stormy sky, light quality and direction bring your images to life. By learning to see and use light effectively, you can transform ordinary scenes into extraordinary images that captivate and inspire. Like any skill, mastering light takes time, practice, and experimentation, but the rewards are well worth the effort.

How has understanding light influenced your photography? Why not share some stories or images below?

Darren J. Spoonley, is an Ireland-based outdoor photographer, Podcaster, Videographer & Educator with a passion for capturing the beauty of our world.

I am always impressed with Darren Spoonley and his ability to find a image during the bad weather and most always with thick cloud cover that no matter he is out there not inside somewhere else. His ability to see something in a landscape area and having the tool on hand to capture what he see's in his mind's eye. I live in Florida USA and all is very flat but I do travel to mountains every ones in a while and knowing before hand what to look for helps my camera eye. As far as light wants I find getting out at breakfast earlier before the rise in blue hour doing bracketed 5 at +/- 2EV that put together you get a image with stars above and a foreground bright with dark sides of things normally captured dark but after combined are lit and with sharpness. But you are on site for the golden hour and it is only and hour that you will have to be there before hand. Next it is feeding time for critters and birds lit from the sun side show colors. The same but in reverse at sunset time. All happens at meal times but great times for most all people are inside some where. I have a great wife that understands these times where i will bring breakfast (later) and I will fix something or have a meal early or have something after. The main point is the bracketing of your captures for you get 3 or 5 image to play with or merge, It only takes a few seconds to get that many of a time of day and place that the light will never be the same again in most cases. An example back in 2015 and learning to do milky way with little info I tried a +/- 1 but got each image with dead and hot pixels and HDR programs where kind of bad back then but going back to the images years later doing HDR got an image so clean and sharp and the colors of the MW's yin and yang and sky were perfect without a lot of slider movement. Another time I was having a anniversary dinner an saw a sunset out side through the windows and waiting for the meal I took a shot at +/- 5 EV like a inside landscape. But a cloudy daylight day capture spotted while driving and stopping beside the road. Cloudy days are great for colors but is very hard to get texture of the clouds above due to brightness of them and having to lower the main EV to -5 to reduce the highlights I did a hand held 3 at +/- 2EV I got a bright foreground and great texture of clouds, but like knowing never again will I be there ever again I had 3 images and not just one to play with. Another at sunset with colors all over with eyes I did my normal sunset bracketing hand held of 3 at +/- 2EV for a capture of shrimp boats. after merging one slider of dehaze brought out the deep blue in the sky I saw but only one image had but the foreground was bad the combo did it. All just info and if your camera has IBIS and lens with OSS/IS you do not need to walk around with a tripod at the ready.

Thanks a lot! Perhaps because we have mostly cloudy conditions here it why I’ve no real choice :-) it’s a rare day that we get a cloudless day in Ireland ! You’re absolutely right about getting out and be there early ! If you’re not in the mix after all then there’s no chance of success ! Thanks for your comment and images too