Bread Science

“A number of excellent bread books have been published in recent years that offer bits and pieces of the science that underlies the craft, but none that focus specifically on that science. Emily Buehler has brought bread science and technique together for us in an easy to comprehend manual, based on her work and study at one of America’s finest artisan bakeries. This book will be an important addition to every bread lover’s library, whether professional or serious home baker.”

—Peter Reinhart, author, The Bread Baker’s Apprentice

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Novice or experienced, home-baker or professional, Bread Science has something for everyone. Beginners will find step-by-step instructions on the process of making bread, using a simple recipe and common kitchen tools. They’ll learn to avoid pitfalls. Baking experts will find the detailed chemistry behind each loaf and how that chemistry affects results. Bread Science brings together a wealth of information in an easy-to-read format. Over 250 photos and diagrams accompany the text, as well as an annotated bibliography, glossary, and index.

Details     View excerpt     Reader comments     Buy book (at www.twobluebooks.com)

 

“I was lucky to find your book in one bookstore in Toronto. So lucky!!! I loved every bit of it and finally learned to knead by hand and shape loaves properly. This is after 40 years of baking yeast doughs. Better later than never, [sigh] Thank you so much! I also liked your thorough discussion of starters and sponges and exceptionally well done summary of scientific research. The book was so interesting, I couldn’t sleep until I finished it at 5 am.”

—Liudmila in Toronto

“Just wanted to say how much I am loving your book! I’m a PhD student in neurobiology at the university of washington and I’ve recently become enamored with bread making. The first section of Peter Reinhart’s Bread Baker’s Apprentice got me wondering more about the (“hard”) science behind fermentation and the bread baking process as a whole. Well your book is exactly what I was looking for, with the added bonus of being designed to improve one’s baking skills (in addition to elucidating the science). I simply love it and I wanted to thank you for your efforts in generating this wonderful resource.”

—Talley in Seattle

“Both thoughtful and interesting, Bread Science has utility and a voice of knowledge and authority. It is truly user-oriented and has genuine character. Emily Buehler’s book appears to be a one-of-a-kind contribution that may well take its place along with the standards in the field.”

—Nach Waxman, Owner, Kitchen Arts and Letters 

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