BREAD SCIENCE AND EMILY BUHLER PDF

Home and professional bakers alike will profit from and greatly enjoy this insightful, superbly accessible guide to the chemistry of bread baking. After completing her Ph. She soon came to realize that she understood the craft differently than her colleagues. She also began teaching breadmaking classes to the public, and from that grew this impressive book. Chapters address ingredients and their interactions, pre-ferments and fermentation, mixing, dough shaping, and proofing. A small number of core recipes are included, but the heart of this book is the understanding it provides for anyone who wants to make excellent bread consistently.

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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. Other editions. Enlarge cover. Error rating book. Refresh and try again. Open Preview See a Problem? Details if other :. Thanks for telling us about the problem. Return to Book Page. Bread Science is a practical guide to bread-making that explores both the steps of the process mixing dough, using preferments and sourdough starter, shaping dough, baking, and more and the science behind it.

The science is presented in detail but in a language suitable for all bread makers. With over photos and drawings, references, a bibliography, a glossary, and a Bread Science is a practical guide to bread-making that explores both the steps of the process mixing dough, using preferments and sourdough starter, shaping dough, baking, and more and the science behind it. With over photos and drawings, references, a bibliography, a glossary, and an index, Bread Science makes bread-making approachable and fun.

This book is a complement to any bread recipe book and a must for the home baker. Get A Copy. Kindle Edition , pages. More Details Other Editions 2. Friend Reviews. To see what your friends thought of this book, please sign up.

To ask other readers questions about Bread Science , please sign up. Lists with This Book. Community Reviews. Showing Average rating 4. Rating details. Sort order. Oct 24, Anand Mandapati rated it really liked it. As excellent as those books and introductions into bread baking were, I knew I wanted to learn even more detail and this book delivered. The book really only focused on the first end of the spectrum.

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.

May 10, Guilherme Stoll rated it liked it. For those who are starting to bake, this book should bring a lot of new information. However, I don't think the book brought me as many answers as I expected. The flour section is undoubtedly the best part of the book, very scientifically dense. However, I expected the same level of detail for the other parts, especially the yeast part.

Apr 04, M. I like baking. 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. And it has. 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 in , the 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 simple ingredients that bread is made up of. And who knew there was so much research done on bread? I sure didn't! The book startst with the basics: ingredients, measuring, and an overview of the process.

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 here , proofing and baking, as well as a few recipes and storage information.

It has a bibliography that lists the 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. 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.

Aug 28, Julie Rose rated it it was amazing Shelves: science-heavy , bread-baking. For those that want to know the science and "why"s behind the baking, there is no better book. For those that just want a recipe to follow - this is not your book. 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. May 06, Evelien rated it liked it Recommends it for: anyone interested in making bread, anyone interested in sourdough. Shelves: non-fiction , read-in , cooking-and-baking. Picked this one up after I heard the author on The Sourdough Podcast. Very decent read with a whole chapter dedicated to the science behind the bread.

But it is a lot to take in at once when you really would like to understand the whole process. I feel like I need to read it again to understand more of it and maybe even a couple of times more. It would have worked better for me if the science was incorporated in the other chapters.

Oct 04, Mark Zodda rated it liked it. Good, but not exactly for a layman as it goes into more depth in the chemistry than I was expecting, but that makes it more of a resource than it would otherwise be.

Focused really only on artisan breads with little consideration of other types of breads. The pictures in the kindle version don't scale up to where they add much to the text. Sep 04, Jennifer rated it it was amazing. Very technical book about bread science. Used it as a reference for a work project. Oct 04, Greg E rated it it was amazing. Science Wonderful but complex explanation of bread making process Can be dry at times due to chemistry, very useful!

Authors sense of humor comes out later in the book. Mar 22, Michael D Knight rated it it was amazing. Complete Have read a number of books on breadmaking. I appreciated the complete, in-depth approach to explaining all aspects of this art. Apr 29, Lennart rated it it was amazing.

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