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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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. Heather rated it really liked it Jun 24, The book is also sparse on recipes, buhelr the author emphasizes the point that once you understand the fundamental principles of breadmaking, you can go in almost bred directions with it.
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Bread Science: The Chemistry and Craft of Making Bread – Emily Jane Buehler – Google Books
Nov 12, Jenifer Perry added it Shelves: And who knew there was so much research done on bread? For the serious bread aficionado, this is not a book to pass up. One of the things I bake with relative frequency is bread.
Chris Harris rated it it was amazing Jun 20, Goodreads helps you keep track of books you want to read. Alison Eder rated it really liked it Mar 03, I plan to read that second chapter at least two more times in full and expect that I will refer to its most important sections sporadically. Jore Ore rated it did not like it Jun 20, 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”.
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BREAD SCIENCE – Emily Buehler
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. To see what your friends thought sicence this book, please sign up. Trivia About Bread Science. Open Preview See a Problem?
A good edition to the bread bakers library but the gold standard is still Jeffrey Hammelman’s book. To ask other readers questions about Bread Scienceplease sign up.
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 Dec 28, Stephen Simpson rated it liked it Shelves: I started reading it and immediately thought I like baking.
Meir Parker rated it really liked it Jan 20, Books by Emily Buehler.
This book made me feel like I was in high school chemistry class, except that it was much more interesting. It has a bibliography that lists the sources for the research cited, an appendix of units and conversions, and a glossary of terms. The part on the craft of baking bread is good too, but not quite as good.
Steuart Weisman rated it really liked it Oct 23, Want to Read Currently Reading Read. The entire chapter is meticulously researched, including references and citations, by Buehler, who has a PhD in Chemistry. There are no discussion topics on this book yet. I really need to work on my bread shaping! This book is not yet featured on Listopia. I’ve read countless articles and online postings about baking bread, but there has still been something missing.
It is more of a class in bread making. If you want to improve your bread making, and learn a bit more in depth about the whole process, this book is quite an interesting read.