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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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.

This book made me feel like I was in high school chemistry class, except that it was much more interesting. 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.

The entire chapter is meticulously researched, including references and citations, by Buehler, who has a PhD in Chemistry. Michael Swain rated it really liked it Jun 29, A good edition to the bread bakers library but the gold standard is still Jeffrey Hammelman’s book.

Nov 16, Dana rated it really liked it. Aug 24, Jarkko Laine rated it really liked it Shelves: Nov 12, Jenifer Perry added it Shelves: Want to Read saving…. Kropp rated it really liked it Shelves: Apr 04, M. It was fun to learn about poolishes, and after trying it out, also delicious.

Still, for the average home baker, the lack of recipes will probably be a drawback. Return to Book Page. Cue my youngest daughter. Aug 02, Nathanial rated it really liked it Shelves: Heather rated it really liked it Jun 24, 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.

BREAD SCIENCE – Emily Buehler

This book is not yet featured on Listopia. Sciencr 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 started reading it and immediately thought: Open Preview See a Problem? Highly recommended by Karen, our sourdough bread expert!

Andrea rated it really liked it Jan 13, I really want to go to her community bread night in Chapel Hill. Preview — Bread Science by Emily Buehler.

Toward the end of her studies, she interned at the National Academy of Sciences, which helped her realize she did not want a career in a lab. Buehler takes very cute pictures and has helpful drawings.

This is not a cookbook, as such. After graduating, Emily became a bread baker, which led to her first book, Bread Science.

Bread Science by Emily Buehler

Sandra rated it really liked it May 08, I will admit that the first couple chapters on the chemistry part did make my head spin a bit. 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.

Simple descriptions of why and how bread-making works, with tips and a few recipes. An enthusiastic high school chemistry teacher, however, led Emily to study chemistry in college, and she continued through her PhD.

Bread Science: The Chemistry and Craft of Making Bread – Emily Jane Buehler – Google Books

I’ve read countless articles and online postings about baking bread, but there has still been something missing. This is going to be really help. 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. Thanks for telling us about the problem. I have never been the science-y, math type.

It has a bibliography that lists the sources for the research cited, an appendix of units and conversions, and a glossary of terms. Camsi Roy rated it liked it Dec 15,