Bread Science is a practical guide to bread-making that explores both the steps of the process (such as mixing dough, using preferments and sourdough starter, . Bread Science has 43 ratings and 9 reviews. Ben said: Bread Science is distinguished by its outstanding second chapter, which occupies about a third of.. . Today my guest is Emily Buehler (book homepage, LinkedIn, Twitter). I self- published Bread Science because I could not get a publisher to.
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Aug 05, C rated it liked it.
Bread Science: The Chemistry and Craft of Making Bread – Emily Jane Buehler – Google Books
Cue my youngest daughter. Preview — Bread Science by Emily Buehler. There, author Emily Ahd details the chemistry of bread making at every stage of the process. It was fun to learn about poolishes, and after trying it out, also delicious.
My birthday was this month, and she gave me this book as a gift. Refresh and try again. Then it delves into the science with chemical reactions described and explained, and how different ingredients and reactions affect the dough either positively or negatively.
I have never been the science-y, math type. Goodreads helps you keep track of books you want to read. Camsi Roy rated it liked it Dec 15, There are chapters on preferments and starters, mixing, fermentation, shaping really good tips hereproofing and baking, as well as a few recipes and storage information. In short, this should not be your first int Bread Science is a great little book for anyone wanting to go a bit deeper into the science behind bread making.
Highly recommended by Karen, our sourdough bread expert! A good edition to the bread bakers library but the gold standard is still Jeffrey Hammelman’s book. The text and figures are clear, though, and that’s ultimately what counts.
The entire chapter is meticu “Bread Science” is distinguished by its outstanding second chapter, which occupies about a third of the book’s main text.
Some of it is a bit hard to get through, especially if chemistry isn’t your strong sciece, but I picked up some valuable information anyway. The book startst with the basics: I tried the basic recipe from the book this week, and while I did over bake the loaves a bit I’m not used to preheating the oven so high and forgot to hread it down when I put the loaves inthe taste and texture are really good.
Lists with This Book. I make decent bread, but there are some things I still struggle with. Nov 12, Jenifer Perry added it Shelves: Kate rated it it was amazing Apr 30, Jul 14, Slugs Youth added it. To ask other readers questions about Bread Scienceplease sign up. This is not a cookbook, as such. Ron rated it it was amazing Jul 26, After graduating, Emily became a bread baker, which led to her first book, Bread Science.
The entire chapter is meticulously researched, including references emilyy citations, by Buehler, who has a PhD in Chemistry. Chris Harris rated it it was amazing Jun 20, Want to Read Currently Reading Read.
Mandy rated it it ajd amazing Sep 06, Gread takes very cute pictures and has helpful drawings.
Bread Science by Emily Buehler
Aug 24, Jarkko Laine rated it really liked it Shelves: This is an enjoyable and useful book if you’re the kind of baker who likes to experiment, work with ingredient ratios instead of set recipes, and I like baking far better than I like cooking meals.
There’s no reason why a reasonably motivated person couldn’t blast through the basic science with Wikipedia, but I’ve heard of people getting overwhelmed by the onslaught of new concepts.
Lifeisadance rated it really liked it Nov 20, I’ve read countless articles and online postings about baking bread, but there has still been something missing. Wilder rated it it was amazing Mar 01, What it amounts to is a welcome review of the scientific literature on bread for the layperson. During the writing of her travel memoir, Somewhere and Nowhere, she realized that her childhood inklings were emil, and she was meant to be a writer.
She is currently writing fiction and working as a freelance copyeditor in Hillsborough, North Carolina.
BREAD SCIENCE – Emily Buehler
Nov 16, Dana rated it really liked it. The book is also sparse on recipes, though the anr emphasizes the point that once you understand the fundamental sicence of breadmaking, you can go in almost infinite directions with A solid enough book, but there are better books out there Reinhart’s in particular. Apr 04, M. And I did learn new things from that part too. It’s well researched and written. Aug 02, Nathanial rated it really liked it Shelves: Michael Swain rated it really liked it Jun 29, And who knew there was so much research done on bread?