Every week my oven pops out a variety of baked goods from white, wheat, or ancient grain breads, to caramel rolls and pies. And the mouth watering aromas are the result of chemistry.
2,3-butanedione in the crumb, the inside part of bread, gives a hint of butter. And 3-methylbutanal is what makes the crust smell malty. We could dive into Maillard reactions but I’m pretty sure I’d lose most of you.
My point in all of this, besides making you crave fresh bread, is that once you understand the components and how to put ingredients together, you can bake your own heavenly goodness. And it’s like writing, the more you write the better you understand how to evoke emotions, how to make your characters relatable, and how much technical descriptions are needed to pull the reader into your world without overwhelming them. Experiment, practice, and then repeat.