Following my post on the lemon drizzle cake thread I felt inspired to post about Andy Connelly. My hubby discovered him when looking for answers to the flat beer he had brewed. He is brilliant at explaining exactly what is going on in many foody processes. Once you know the science bit, the years of disasters all seem so obvious., and you can use science to explain away any future disasters too. "Oh dear, my chemical leavening agent must have reacted with some moisture in the tub and already performed its first functional reaction before I used it in the cake mix" should shut them up when they are laughing at your pancake sponge! Certainly useful when I made some jaw breaking cinder toffee last year. http://www.theguardian.com/science/blog ... y-connelly
The only things I would add to his thoughts is treat every recipe like a chemistry experiment, weigh and measure accurately, someone has worked it all out for you, why mess it up by sloppy measuring. Also the baking Goddess Delia's big thing: cake tin size, a flat cake often simply means you are spreading the mix too thin, soggy in the middle, not spreading it far enough.