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.
In short, this should not be your first introduction to bread making, but if you have already read some of the more introductory bread books and want to understand the processes better, get this book. Lifeisadance rated it really liked it Nov 20, 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.
An enthusiastic high school chemistry teacher, however, led Emily to study chemistry in college, and she continued thr Subscribe to Bkhler blog for occasional news on upcoming books, other writing, and events, btead well as useful posts for editors, authors, and self-publishers: Return to Book Page.
Simple descriptions of why and how bread-making works, with tips and a few recipes. It is more of a class in bread making. During the writing of her travel memoir, Somewhere and Nowhere, she realized that her childhood inklings were correct, and she was meant to be a writer. Refresh and try again.
Bread Science: The Chemistry and Craft of Making Bread – Emily Jane Buehler – Google Books
I have never been the science-y, math type. Kropp rated it really liked it Shelves: This book made me feel like I was in high school chemistry class, except that it was much more interesting.
Nad 28, Stephen Simpson rated it 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 Trivia About Bread Science. There are places where I disagree with Buehler, but not too many.
Bread Science is a great little book for anyone wanting to go a bit deeper into the science behind bread making. After graduating, Emily became a bread baker, which led to her first book, Bread Science. Chris Harris rated it it was amazing Jun 20, 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 turn it down when I put the loaves inthe taste and texture are really good.
I really need to work on my bread shaping!
Aug 02, Nathanial rated it really liked it Shelves: The book is also sparse on recipes, though the author emphasizes the point that once you understand the fundamental principles of breadmaking, you can go in almost infinite directions with it.
Aug 05, C rated it liked it. Steuart Weisman rated it really liked it Oct 23, Mandy rated it it was amazing Sep 06, Thanks for telling us about the problem. She is currently writing fiction and working as a freelance copyeditor in Hillsborough, North Carolina. Jan 15, Ben Labe rated it it was amazing.
Just a moment while we sign you in to your Goodreads account. This book is not yet featured on Listopia. But there was a lot of interesting information on the why and how of what happens with the simple ingredients that bread is made up of. I’ve read countless articles and online postings about baking bread, but there has still been something missing.
Working with a more sticky, slack dough is one of those. Ron rated it it was amazing Jul 26, I loved the chapters on the science and the level of detail in them, and recommend the book because of that part. Alison Eder rated it really liked it Mar 03, It’s bjhler researched and written. Ric Ard rated it it was amazing Jan 15, The text and figures are clear, though, and that’s ultimately what counts. Nov 16, Dana rated it really liked it. No trivia or quizzes yet. 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.
Meir Parker rated it really liked it Jan 20, Want to Read saving…. 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 buhller. That is, if you’re interested more in the craft of bread baking than the scientific reasons why we prepare and bake bread as we do, you’d be better served by the front half of Peter Reinhart’s “Bread Bakers Apprentice”.
Andrea rated it really liked it Jan 13, And who knew there was so much research done on bread? The book startst with the basics: