Water in baking? Did you know that water is in every baked good and savory dinner you create? I am sure you knew there was moisture, but maybe did not think about it as water being the main ingredient. Water is an essential part of baking. Let’s dive into why water is such an essential ingredient.

A clear glass measuring cup, filled with water for those perfect baking moves, sits on a light counter. You can see the red markings on the cup clearly. Next to it, theres a glass bottle and a blue-and-white checkered cloth peeking into the scene, just right for some kitchen magic!.

What does water do in baking?

  • Adds moisture – so that your treats don’t end up dry and crumby
  • Binds mixture – it helps your treat build structure and bind together
  • Helps leaven – because water turns into steam when baked, it will help the chemical reactions take place and rise your treat. Its also a necessary part for yeast to wake up.
  • Dissolves Sugar – so that you don’t end up with crystalized and crunchy sugar bits
  • Starches Absorb it – flours and starches will absorb water and swell up providing structure to your treat
  • Creates Elasticity – When the gluten from flour is combined with water it helps the molecules stretch and bind together without breaking
  • Helps Emulsification – Emulsification is when 2 things that naturally won’t mix together (like oil and water) end up combining. When you whip up water and create tiny air bubbles it will become an emulsifier and the bubbles will absorb the oil.
  • Conducts Heat – Water passes heat through the batter while it is baking, it helps ensure even baking.
Theres a glass measuring jug full of water, ready for baking action, chilling on a marble countertop beside an empty glass bottle. Up front, theres a checkered dish towel hanging out, and the backdrop is all about those cool hexagon tiles.

Where does water come from when baking?

All ingredients that add moisture have water content. For example, and egg is 76 precent water. Butter is 12 percent water, even flour is 7 percent water. WHAT? Flour has water in it? That is just crazy.

Want to learn more?

If this stuff interests you, then you may want to read Baking Science by Dikla Levy Frances. Her book will explain everything you need to know about ingredients and even help you learn how to develop your own recipes!

A clear glass measuring cup full of water is right next to a bottle on a light surface—super handy for getting that baking recipe just right! It’s got those easy-to-read red markings. You can also see a bit of a white and blue checkered cloth peeking in the front.

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A glass measuring cup filled with water chills next to an empty bottle, giving a nod to the secret ingredient in baking—water! A blue and white checkered cloth is all laid out in front. Above it, the text says Hidden Water in Recipes (and why you need it), with Mrs and Made split by a spoon and fork icon.