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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Bread Science: The Chemistry and Craft of Making Bread – Emily Jane Buehler – Google Books
Chris Harris rated it it was amazing Jun emioy, A solid enough book, but there are better books out there Reinhart’s in particular. Scott Thompson rated it liked it Jan 13, And who knew there was so much research done on bread? The book startst with the basics: 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 have never been the science-y, math type. 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.
For the serious bread aficionado, this is not a book to pass up. I tried the basic recipe from the book this week, and while I did over bake the loaves a buhlet I’m not used to preheating the oven so btead and forgot to turn it down when I put the loaves inthe taste and texture are really good. Apr 04, M. An enthusiastic buhlee school chemistry teacher, however, led Emily to study chemistry in college, and she continued thr Subscribe to Emily’s blog for occasional news on upcoming books, other writing, and events, as well as useful posts for editors, authors, and self-publishers: It is more of a class in bread making.
I loved the chapters on the science and the level of detail in them, and recommend the book because of that part.
I will admit that the first couple chapters on the chemistry part did make my head spin a bit. Camsi Roy rated it liked it Dec 15, Michael Swain rated it really liked it Jun 29, Some of it is a bit hard to get through, especially if chemistry isn’t your strong point, but I picked up some valuable information anyway.
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. Aug 05, C rated it liked it. A good edition to the bread bakers library but the gold standard is still Jeffrey Hammelman’s book.
BREAD SCIENCE – Emily Buehler – PDF Drive
I like baking far better than I like cooking meals. What it amounts to is a welcome review of the scientific literature on bread for the layperson. There, author Emily Buehler details the chemistry of bread making at every stage of the process. 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.
Thanks for telling us about the problem. 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.
An enthusiastic high school chemistry teacher, however, led Emily to study chemistry in college, and she continued through her PhD.
She is currently writing fiction and working as a freelance copyeditor in Hillsborough, North Carolina. This is going to be really help.
Ric Ard rated it it was amazing Jan 15, I really want to go to her community bread night in Chapel Hill. Sandra rated it really liked it May 08, Working with a more sticky, slack dough is one of those. Meir Parker scienxe it really liked it Jan 20, Aug 02, Nathanial rated it really liked it Shelves: Trivia About Bread Science.
BREAD SCIENCE – Emily Buehler
breac 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. It has a bibliography that lists the sources for the research cited, an appendix of units and conversions, and a glossary of terms.
It’s well researched and written. Aug 24, Jarkko Laine rated it really liked it Shelves: Ron rated it it was amazing Jul 26, There are no discussion topics on this book yet. I’ve read countless articles and online postings about baking bread, but there has still been something missing. Matthew Durham rated it really liked it Jul 16, sciencf There are places where I disagree with Buehler, but not too many.
Lifeisadance rated it really liked it Nov 20, Books by Emily Buehler.
Jore Ore rated it did not like it Jun 20, No trivia or quizzes yet. Bread Science is a great little book for anyone wanting to go a bit deeper into the science behind bread making. If you want to improve your bread making, and learn a bit more in depth about the emil process, this book is quite an interesting read.
Cue my youngest daughter.