Bread Science: The Chemistry and Craft of Making Bread

Bread Science: The Chemistry and Craft of Making Bread by Buehler, Emily

Bread Science: The Chemistry and Craft of Making Bread

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Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .


-use preferments to increase the flavor of your bread,

-create and maintain your own sourdough starter,

-mix a well-balanced dough and knead it to perfection,

-give your dough additional strength with a folding technique,

-shape smooth, symmetric boules, batards, and baguettes,

-modify your oven to make it better for baking bread, and more.


In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.


The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.



Author: Emily Buehler
Publisher: Two Blue Books
Published: 09/01/2021
Pages: 258
Format: Paperback
Weight: 0.84lbs
Size: 9.00h x 6.00w x 0.58d
ISBN: 9780977806881

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