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.D. in chemistry at the University of North Carolina, Buehler worked as an artisan baker. 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.
