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Bread Science: The Chemistry and Craft of Making Bread

Name: Bread Science: The Chemistry and Craft of Making Bread
Brand: Two Blue Books
SKU: 9780977806881
Price: 25.99 USD
Availability: InStock

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Availability: In Stock

Contributors:

Emily Buehler

Publisher:

Two Blue Books

Binding:

Paperback

Book Category:

Cooking, Technology & Engineering

Book Subcategory:

Methods, Courses & Dishes, Food Science

Book Topic:

Baking, Bread

Edition Description:

2nd Anniversary Edition

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2021-09-01

ISBN 13:

9780977806881

Weight:

0.84 lbs

Size:

9.00 x 6.00 x 0.58 inches

Pages:

258

Mint Condition +

product description

Description

Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .

-use preferments to increase the flavor of your bread,

-create and maintain your own sourdough starter,

-mix a well-balanced dough and knead it to perfection,

-give your dough additional strength with a folding technique,

-shape smooth, symmetric boules, batards, and baguettes,

-modify your oven to make it better for baking bread, and more.

In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.

The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.

About the Author
Buehler, Emily: - As a child, Emily Buehler wanted to be an artist, but she ended up studying chemistry. She completed graduate school and then became a bread baker, where she quickly noticed how much chemistry is involved in making bread. Teaching bread-making classes, where students responded enthusiastically to discussions of science, inspired Emily to write Bread Science, a book about the science and craft of baking, written in understandable language. She realized her childhood inklings had been correct, and she was meant to be a writer.Emily's second book, Somewhere and Nowhere, is a memoir of a bicycle trip from New Jersey to Oregon that explores the benefits of living in the present moment. Self-help author Ragini Michaels describes the book as An enjoyable and worthy read for anyone interested in living a more balanced and happy life.Emily is currently writing fiction in a cross-genre that she calls cozy fantasy romance. She publishes fiction under her middle name, Jane. She also copyedits academic papers and fiction writing. She advocates for self-publishing and welcomes the new opportunities authors have in the digital age. Emily still travels by bicycle. Her favorite things include letters sent through the mail, Made-in-the-USA knee socks, and very dark Fair Trade chocolate. She is also passionate about living waste-free.

Bread Science: The Chemistry and Craft of Making Bread

Description

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