Bread Science: The Chemistry and Craft of Making Bread (Paperback or Softback)
Language: English
Published by Two Blue Books 9/1/2021, 2021
- Softcover
- New
Seller: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
AbeBooks seller since January 23, 2002
Condition: New
US$ 23.73
Quantity: 5 available
Add to basketItem description from seller
Bread Science: The Chemistry and Craft of Making Bread.
Seller Inventory # BBS-9780977806881
- Title
- Bread Science: The Chemistry and Craft of Making Bread (Paperback or Softback)
- Author
- Buehler, Emily
- Publisher
- Two Blue Books 9/1/2021
- Publication year
- 2021
- Condition
- New
- Book Type
- Book
- Binding
- Paperback or Softback
- Language
- English
- ISBN 10
- 097780688X
- ISBN 13
- 9780977806881
- Edition
- 2nd Edition
- Item weight
- 0.84 pounds
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.
BargainBookStores
Grand Rapids, MI, U.S.A.
AbeBooks seller since January 23, 2002
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