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Baker
Crafts breads, pastries, and baked goods — combining science and tradition in every loaf.
Did you know?
Sourdough's wild yeast and bacteria come from the flour, water and surroundings, and a bacterium named after San Francisco turns up in starters worldwide.
How subjects help
- Chemistry: Understand how baking soda makes cakes rise and why crusts turn golden brown in the oven.
- Mathematics: Write recipes as fractions of the flour weight so they scale from a few loaves to hundreds.
- Food Science: Control how long dough proves so the yeast makes a light, airy loaf full of flavour.
- Business Studies: Plan how much to bake each morning so shelves stay full and little goes to waste.
A famous name
Paul Hollywood: Baker who started at his father's bakery and became a judge on The Great British Bake Off.
Try it yourself: Run a fair test with sugar
- Guess first: will sugar disappear faster in cold or warm water? Write your guess down.
- Fill one glass with cold water and one with warm tap water, the same amount in each.
- Tip a spoon of sugar into each at the same moment, stir each the same way, and time how long until it has gone.
- Was your guess right? What did you keep the same so the test was fair?
Chemists and researchers test ideas this way: change one thing, keep everything else the same, measure.
Also try: Organise a fridge the safe way.
Known for it in
France, Germany, Japan, Italy, Denmark