Spooky, top pastry chefs are getting very scientific in their approach to baking. I think that's why you see so much science referenced here. With the internet and these great bakers writing books, we bakers now have a wealth of knowledge to gain from them.
Alton Brown started it for me. Then there are so many others. Bakers with a more scientific approach include Alice Medrich (cookies, sp, book not near me), David Lebovitz, GesineBullock-Prado, Sarah Beth Levine, Joanne Chang (former Harvard chemist/engineer), Warren Brown, Dorie Greenspan, and of course RLB and Shirley Corriher.
I could go on with many more. These bakers are happy to share their knowledge in their best-selling books.
When you learn the "whys", it make it so much easier to develop your own recipes, make changes in the ones you already love to make them even better, and most of all, to develop your own style.
As you may see, this is a real love of mine and I have found so many bakers on CC who are just as passionate to get to the real soul of baking. That is why I get irritated when the issue of "box is the same as scratch" comes up by some unknowing poster. Some of us have really worked to develop our skills. And we are willing to share them on CC when we aren't verbally beat up for it.
There is a whole network of scratch recipes shared behind the scenes through pm's on CC by artisan bakers who develop recipes. Many times if you see someone talk about a recipe, sometimes they may be willing to share on a pm. Just ask. I do.