I'm intersted in "inventing" my own recipes. What I want to know is are there books out there that tells the science behind baking? For example, for x amount of flour y amount of baking powder is needed in order for it to rise. Or for x amount of egg yolks you add y amount of liquid to make a sabayon. This way, if I know the basic I can add my own flavoring and creativity.
Is that what they teach in pastry/baking school? Can I pick those knowledge up in a book without having to read a hundreds recipe in order to come to conclusion on how much yeast is need to raise one cup of flour?