Novice or experienced, home-baker or professional, Bread Science: the Chemistry and Craft of Making Bread has something for everyone. Beginners will find step-by-step instructions on the process of making bread, using a simple recipe and common kitchen tools. Baking experts will find the detailed chemistry behind each loaf and how that chemistry affects results. Bread Science brings together a wealth of information in an easy-to-read format.
|Published (Last):||14 February 2007|
|PDF File Size:||14.61 Mb|
|ePub File Size:||11.19 Mb|
|Price:||Free* [*Free Regsitration Required]|
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.
You must be logged in to post a review. Guittard Chocolate Cookbook. Violet Bakery Cookbook, The. Classic German Baking. Remember me Log in. Lost your password? Sign me up for the newsletter! Add to Wish List. Bread Science. Bread Science quantity. Description Reviews 0 Home and professional bakers alike will profit from and greatly enjoy this insightful, superbly accessible guide to the chemistry of bread baking.
Reviews There are no reviews yet. Related products.
Dr. Emily Buehler