Bread Science: The Chemistry and Craft of Making Bread
Language: English
Published by Two Blue Books / Jane Buehler, 2021
- Softcover
- Used
Seller: BoundlessBookstore, Wallingford, United KingdomBoundlessBookstore
AbeBooks seller since February 12, 2013
Condition: Used - As new
US$ 16.50
Quantity: 1 available
Add to basketItem description from seller
Book is unread and has little to no wear. Contents are immaculate.
Seller Inventory # 9999-999110273316
- Title
- Bread Science: The Chemistry and Craft of Making Bread
- Author
- Buehler, Emily
- Publisher
- Two Blue Books / Jane Buehler
- Publication year
- 2021
- Condition
- As New
- Binding
- Paperback
- Language
- English
- ISBN 10
- 097780688X
- ISBN 13
- 9780977806881
- Edition
- 2nd Edition
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.
"Synopsis" may belong to another edition of this title.
About the Author
"About the title" may belong to another edition of this title.
BoundlessBookstore
Wallingford, United Kingdom
AbeBooks seller since February 12, 2013
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Unit 4, 119 Loverock Rd
Reading, United Kingdom RG30 1DZ
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