BIOGRAPHY
Katia Oldani
Biologist Pastry Chef: Understanding is the key to doing better
I am Katia Oldani, and my approach to the Art of Baking is different: I don’t just teach formulas; I teach awareness. My background begins at the University of Milan, where I earned my Master’s Degree in Biological Sciences. This degree isn't just for theory—it is the foundation of my practical method. I view ingredients not as simple objects, but as biological systems.
The Method: Awareness, Not Luck
Too often, people follow a recipe with their fingers crossed, just hoping for a good result. My goal is to eliminate luck from the equation and give you certainty. I am not here to explain chemistry for its own sake, but to give you the keys to understand your raw materials. My motto is "Understanding is the key to doing better": if you know exactly what is happening inside your dough, you know how to correct it, perfect it, and replicate it endlessly without errors.
What I do for you
I have transformed my experience into concrete tools for those who want tangible results. Through my books and training courses—available in both Italian and English for an international audience—I cater to those seeking quality and precision. Whether you are a passionate home baker or a professional, I will guide you toward a logical, clean, and waste-free way of baking, where every step has a clear purpose.
Ingredienti Sotto la Lente (Ingredients Under the Lens)
To step into my world, start with my column "Ingredienti Sotto la Lente". Here, I analyze raw materials with the eye of a biologist and the hands of a pastry chef. Do not be intimidated by the initial rigor: you will always find correct scientific terminology—because precision is substance—but every technical term is always accompanied by a simple, clear explanation accessible to everyone. It is the meeting point where science becomes easy and immediately applicable to elevate the quality of your products.
Welcome to a world where knowledge transforms baking into a True Art Form.
KATIA OLDANI
PASTry’s math
The Essential Method for Pastry Making
Mathematics is not a limitation, but the invisible framework that guarantees your true creative freedom in the kitchen.
In this manual, I propose a novel approach: applying logic and numbers to achieve maximum efficiency in pastry and bread making. Through clear and rigorous calculations, you'll learn to determine the exact capacity of any mold, eliminating waste of time, energy, and raw materials.
The goal is to free you once and for all from dependence on rigid recipes and specific equipment, in full accordance with the principle that guides all my work: understand, to do better.
Whether you're perfecting the fundamentals of pastry arts or optimizing the processes in your bakery, this manual will become your daily ally.
I invite you to discover this method and explore my other books. I am fully committed to supporting you, no matter what level you're at.
Pastry guides
FOUR-LEGGED BISCUITS
The Art of Balanced Canine
This manual is created to transform the love for our life companions into concrete well-being. Designed for absolute beginners, Four-Legged Pastry guides you through preparing healthy, balanced treats at home without complicated equipment. A conscious alternative to industrial products, where the biological safety of ingredients meets the simplicity of daily baking.
A practical tool to give them a healthy, safe treat made straight from the heart.
Mathematics in the Baking Arts
BUY THE GUIDE
Guide to Calculation Methods for the Modern Artisan
"BAKING session"
Mathematics in the Baking Arts
BUY THE GUIDE
Guide to Calculation Methods for the Modern Artisan
"PASTRY session"
LEARN THE SECRETS OF PASTRY MAKING
DOWNLOAD
E-BOOK!
Download my free e-book " The Science of the Perfect Hump "
EVENT & NEWS
Candied Fruit Under the Microscope (Part 2): The Mechanical Challenge. When a single cube can destroy the gluten network.
Rheological analysis of inclusions in Panettone. How “sharp edges” and thermal shock act as micro-blades on the gluten network. The professional tempering protocol to preserve visco-elastic integrity.
Candied Fruit Under the Microscope: Sweet Technology for Leavened Dough
Candied fruit in Panettone is often misunderstood, but technically irreplaceable. In this new edition of “Ingredients Under the Microscope”, we analyze the science of candying: from Osmosis to Water Activity (Aw), discover why that orange cube is the scientific secret for a soft and long-lasting leavened dough.
The Science of Sourdough Starter: Mastering the Microbiome for Artisan Baking
Sourdough Starter is a complex living ecosystem. Biologist & Pastry Chef Katia Oldani bridges the gap between scientific theory and artisan practice, offering a guide on pH control and a step-by-step protocol to fix excess acidity.