Hello and welcome! Before I continue, I would like to thank you for visiting Truthful Baking and for allowing me to share my enthusiasm about food and the science behind it. For now Truthful Baking is just me, Anneloes.
Several years ago, I started to think about creating Truthful Baking. I was not sure what exactly I wanted to do, but I felt there were some things missing on the internet that I could add.
When I started university, I was working towards a chemistry degree. Science was something I didn’t want to live without after finishing high school, and chemistry was my favourite subject. I mean, you are essentially doing exciting and fun experiments to learn more about how everything around you works. It doesn’t get much better than that. After a while, however, I figured out that I prefer a more applied and tangible science over studying the theory of things I cannot touch and mainly have to read about in books. (Translation: not as many fun and exciting experiments as I had hoped.) This made me look around for something a bit different, and I ended up transferring to Wageningen University where I studied Food Science and Technology. If you love both science and baking/cooking, this is the perfect degree for you. During my time there, I wrote a thesis on the valorization of discarded onions through the production of onion vinegar. For a couple of months, I had dreams about onions because I couldn’t scrub my hands long enough to get the smell off my hands. Aside from constantly being in the mood for some cheese-onion chips, I learned a lot and enjoyed all the experiments I got to do.
With a degree in food science and technology in my backpack, I moved to Canada. Even though the food industry employs many people, I found myself explaining what it is a food scientist does on a regular basis. When I told people that I studied food science and technology, there usually were, and are three possible responses:
- So.. you are a dietitian?
- I don’t know what that means, what do you do?
- Oh… so you are one of the people who adds all the junk to my food and is pushing GMOs.
My response to these reactions doesn’t cover everything, but most often I answer people with the following: ‘Food scientists concern themselves with the science (chemistry, engineering, biology, etc.) necessary for all parts of the food production chain. Food scientists make sure the food you buy in stores or eat in restaurants is safe. They create new and sometimes odd food products like ‘chicken & waffles’ potato chips and some are making sure your products stay fresh and delicious for as long as possible.’
This explanation only covers a few examples of what a food scientist can do. If you want to know more, you should check out the article What is a Food Scientist?
While talking about what food scientist do and why I believe it is very important and interesting, I found that there was a lot to say on the subject. So much so, that I wanted to create a website where I could write about whatever I felt was interesting and useful.
Above all, I value honesty, also on the internet. There is so much to see and read, that sometimes, it is very difficult to assess the value of what is being offered to you. How do you know the person who created particular content is truthful? What is this article based on? How many people have tried this recipe and does it taste good?
On this website, I do not only write about what I find interesting and fun, but I also make sure that I research statements I make, to the best of my abilities. (So if you find something that you are sure is not correct, just let me know!) By doing that, I hope that when you are visiting Truthful Baking, you can trust that what you are looking at, was created with your best interest at heart.
Aside from the articles, I publish recipes I develop. I try new creations a few times, and if I decide they are so good that they will become my go-to recipe from that point on, they get published. Before I started this website, I found that it was difficult to decide if a recipe was going to work for me. There are so many cooking books and website out there, how do I know someone took the time to try out the recipe several times to ensure it will always work? I figured that if I would go through the effort of creating my own recipes, trying them out several times and writing everything down, other people might enjoy what I have come up with.
Hopefully, Truthful Baking will assist you in make incredibly delicious baked goods and maybe even help you understand more about the food we all eat. Where does it come from, how is it made, what is the science behind it? By figuring all of this out, it is easier to make better tasting and looking food, but also to eat healthier. Truthful Baking aims to combine understandable and reliable information about baked goods with delicious recipes, specially developed for all Truthful Bakers!
I hope you enjoy Truthful Baking as much as I love creating it, and if you have any suggestions or inquiries, please send me a message on the contact page. I would love to hear from you.