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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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.
Some of it is breadd bit hard to get through, especially if chemistry isn’t your strong point, but I picked up some valuable information anyway. 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.
I started reading it and immediately thought I like baking.
Matthew Durham rated it really liked it Jul 16, Open Preview See a Problem? Michael Swain rated it really liked it Jun 29, Jore Ore rated it did not like it Jun 20, I have never been the science-y, math type.
Ric Ard brewd it it was amazing Jan 15, I really want to go to her community bread night in Chapel Hill. Books by Emily Buehler. 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”.
My birthday was this month, and she gave me this book as a gift. Carlos rated it it was amazing Nov 28, Still, for the average home baker, the lack of recipes will probably be a drawback. Mandy rated it it was amazing Sep 06, Excerpts of her books are available at her website. 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 emilly it.
After graduating, Emily became a bread baker, which led xnd her first book, Bread Science.
BREAD SCIENCE – Emily Buehler
Kate rated it it was amazing Apr 30, Ron rated it it was amazing Jul 26, No trivia or quizzes yet. Want to Read Currently Reading Read. She begins by covering bread’s major ingredients–flour, water, salt, and yeast, as well as a few popular additions like fat and sugar–in isolation, and then explains how those ingredients all interact and contribute to the total bread making process.
It’s well researched and written.
BREAD SCIENCE – Emily Buehler – PDF Drive
Preview — Bread Science by Emily Buehler. Refresh and try again. The book is a bit textbook-like, and that may put some people off. Goodreads helps you keep track of books you want to read.
What it amounts to is a welcome review of the scientific literature on bread for the layperson. I plan to read that second chapter at least two more times in full and expect that I will refer to its most important buhldr sporadically.
Bread Science by Emily Buehler
Highly recommended by Karen, our sourdough bread expert! 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. I really need to work on my bread shaping! Dec 28, Stephen Simpson rated it liked it Shelves: And I did learn new things from that part too.
Aug 24, Jarkko Laine rated it really liked it Shelves: She is currently writing fiction and working as a freelance copyeditor in Hillsborough, North Carolina.
The part on the craft of baking bread is good too, but not quite as good. Lots of good info in here.