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.

About the Author

Emily Jane Buehler received her PhD in chemistry from the University of North Carolina at Chapel Hill in 2001. She began baking bread at Weaver Street Market, a cooperative natural foods store. She worked there as a baker for six years. In 2002, she began teaching bread-making classes and hosting a monthly "Community Oven Night." Her interactions with the bread-making public led to the desire to write this book.

Emily lives in Hillsborough, North Carolina. She works as a freelance editor and is currently writing women's fiction and enjoying life as a home baker. While she no longer bakes professionally, she continues to teach bread-making classes.

"About this title" may belong to another edition of this title.

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