Episode 119: Baking Science with Dikla Frances

I have been eagerly anticipating this episode for well over a year. I’m thrilled to welcome Dikla Frances—many of you know her as Dee of One Sarcastic Baker—whose first book, Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More, is arriving very soon—April 5th. I’ve already pre-ordered three copies because I can’t wait to dive into it.

Dee has been a steady friend and mentor to me over the past few years, helping from the beginning of this project. If you haven’t heard her earlier conversation about family and food—her episode “Jewish Flavors, The World’s Flavors”—it’s a beautiful introduction to her Iranian, Moroccan, and Greek heritage and the path that led her from Israel to the United States and into food science and baking.

What excites me most about this episode—and Dee’s book—is how practical and empowering her approach is. Baking can feel mysterious and frustrating, but Baking Science breaks down more than 40 essential baking concepts into clear, usable explanations. Dee’s goal is to turn confusion into curiosity, giving home bakers the tools they need to understand why recipes behave the way they do and how to troubleshoot them.

Dee is uniquely qualified to write this book. She began studying baking science after moving to the U.S. in 2008 and later took a food science class through Harvard in 2013, a course she revisited repeatedly until the ideas fully clicked. Her new book translates technical science into everyday baking language so home cooks can experiment with confidence. She makes the case that home bakers benefit even more from a scientific mindset than commercial bakers, because we rely on intuition and limited equipment—so knowing the why behind the how removes frustration and replaces it with delight.

On a personal note, I am so proud of Dee. Her work has helped me and countless others, and this book feels like a long-overdue gift to anyone who wants to bake better, more predictably, and with greater joy. Welcome, Dee—thank you for sharing your knowledge and your warmth with us.

Highlights

• Why Dee decided to write Baking Science
• Why understanding baking science matters even more for home bakers
• How baking can be learned and taught
• Dee’s early baking science studies, starting in 2008
• Her surprise at receiving compliments when she first applied scientific methods
• The emotional side of baking: love, passion, self-expression, and therapy
• How she verified every scientific principle in the book through testing
• A mishap: Dee’s camera broke after photographing the first 40 recipes
• The biggest lesson she learned while writing the book

Listen to Dikla Now

Listen to the full conversation with Dikla on The Storied Recipe podcast to hear her stories, baking insights, and practical tips for home bakers.

Follow The Storied Recipe in Your Favorite Player

Dikla’s Storied Recipe: Greek Tiropitas (Cheese Pies in Filo)

Try Dikla’s beloved tiropitas—crispy filo triangles filled with tangy cheese. See the full recipe here: Tiropita Recipe: Easy Greek Cheese Pie Triangles.

Other Recipes from Baking Science (Dee’s first book)

Almond & Chocolate Swirl Cake

Dee’s Bakery Style Challah Bread

How To Contact Dikla Frances

Facebook: One Sarcastic Baker

Twitter: @DiklaFrances

Instagram: @onesarcasticbaker

Pinterest: @onesarcasticbaker

Buy her book on Amazon: Baking Science

Her website: onesarcasticbaker.com

The Storied Recipe Needs Your Help!

Please leave a 5-star review for the podcast right here!

Use the review link to choose the option available on your device, tap, and leave your review. Your feedback helps the show reach more listeners—thank you!

The Storied Recipe Print Shop

Where every print tells a story.

High-end prints for your kitchen walls are available for immediate download and printing: Download prints for your kitchen.

The Storied Recipe Newsletter

The Storied Recipe is a community that believes food is a universal love language. Join for episode and recipe updates every Friday morning, plus occasional free gifts.

More Episodes with Authors

More Bread Recipes