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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Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Refresh and try again. Open Preview See a Problem? Thanks for telling us about the problem. Return to Book Page. Preview — Bread Science by Emily Buehler. To see what your friends thought of this book, please sign up. To ask other readers questions about Bread Scienceplease sign up. Lists with This Book. This book bred not yet buhlee on Listopia.
BREAD SCIENCE – Emily Buehler
Jan 15, Ben Labe rated it it was amazing. There, author Emily Buehler details the chemistry of bread making at every stage of the process. 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. 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.
The entire chapter is meticulously researched, including references and citations, by Buehler, who has a PhD in Chemistry. What it amounts to is a welcome review of the scientific literature on bread for the layperson. For the serious bread aficionado, this is not a book to pass up. 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.
Apr 04, M. Kropp rated it really liked it Shelves: I like baking far better than I like cooking meals. One of the things I bake with relative frequency is bread. I make decent bread, but there are some things I still struggle with. Working with a more sticky, slack dough is one of those.
I’ve read countless articles and online postings about baking bread, but there has still been something missing. Cue my youngest daughter. My birthday was this month, and she gave me this book as a gift. I started reading it and immediately thought I like baking. I started reading it and immediately thought: This is going to be really help.
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.
And I got nice oven spring, something I’d not with some breads before. The book is a bit textbook-like, and that may put some people off. I will admit that the first couple chapters on the chemistry part did make my head spin a bit.
I have never been the science-y, math type. But there was a lot of interesting information on the why and how of what happens with the acience ingredients that bread is made up of.
And who knew there was so much research done on bread? The book startst with the basics: 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. 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. It has a bibliography that lists brea sources for the research cited, an appendix of units and conversions, and a glossary of terms.
This is not a cookbook, as such. It is more of a class in bread making. 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.
Bread Science by Emily Buehler
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. Nov 12, Jenifer Perry added it Shelves: This book made me feel like I was in high school chemistry class, except that it was much more interesting. Buehler takes very cute pictures and has helpful drawings.
I really want to go to her community bread night in Chapel Hill. Dec 28, Stephen Simpson rated it liked it Shelves: A solid enough book, but there are better books out there Reinhart’s in particular. 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 A solid enough book, but there are better books out there Reinhart’s in particular.
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.
Still, for the average home baker, the lack of recipes will probably be a drawback. Aug 05, C rated it liked it. 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 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”. Its appearance is also a little less polished, given that many of the diagrams are hand-drawn.
The text and figures are clear, though, and that’s ultimately what counts. That said, you’ll probably enjoy this book much more if you’re taken some college-level general chemistry and maybe some cell biology or biochemistry. 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.
Aug 24, Jarkko Laine rated it really liked it Shelves: Bread Science is a great little book for anyone wanting to go a bit deeper into the science behind bread making. I loved the chapters on the science and the level of detail in them, and recommend the book because of that part. The part on the craft of baking bread is good too, but not quite as good.
There are places where I disagree with Buehler, but not too many. And I did learn new things from that part too. I really need to work on my bread shaping!
In short, this should not be your first int Bread Science is a great little book for anyone wanting to go a bit deeper into the science behind bread making. 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.
It’s well researched and written. Aug 02, Nathanial rated it really liked it Shelves: I got this book as a gift, and really enjoyed it.
Simple descriptions of why and how bread-making works, with tips and a few recipes. It was fun to learn about poolishes, and after trying it out, also delicious. Nov 16, Dana rated it really liked it. Lots of good info in here. A good edition to the bread bakers library but the gold standard is still Jeffrey Hammelman’s book.
Jul 14, Slugs Youth added it. Highly recommended by Karen, buhlef sourdough bread expert! Sandra rated it really liked it May 08, Wilder rated it it was amazing Mar 01, Chris Harris rated it it was amazing Jun 20, Alison Eder rated it really liked it Mar 03, Michael Swain rated it really liked it Jun 29, Andrea rated it really liked it Jan 13, Ric Ard rated it it was amazing Jan 15, Mandy rated it it was amazing Sep 06, Jim rated it it was amazing Dec 28, Steuart Weisman rated it really liked it Oct 23, Camsi Roy rated it liked it Dec 15, Phil rated it really liked it Apr 30, Scott Thompson rated it liked it Jan 13, Ron rated it it was amazing Jul 26, Carlos rated it it was amazing Nov 28, Heather breax it really liked it Jun 24, Kate rated it it was amazing Apr 30,