Bread technology is a pragmatic advisor to bread-making that explores either the stairs of the method (mixing dough, utilizing preferments and sourdough starter, shaping dough, baking, and extra) and the technological know-how at the back of it. The technological know-how is gifted intimately yet in a language compatible for all bread makers. With over 250 photographs and drawings, references, a bibliography, a thesaurus, and an index, Bread technology makes bread-making approachable and enjoyable. This booklet is a supplement to any bread recipe publication and a needs to for the house baker.
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Additional info for Bread Science: The Chemistry and Craft of Making Bread
2 go back to desk of Contents in regards to the writer Emily Jane Buehler lives and works in Hillsborough and Carrboro, North Carolina. She obtained her PhD in chemistry from the college of North Carolina in Chapel Hill in 2001. She then all started baking bread at Weaver road industry, a cooperative common meals shop. In 2002, she started educating bread-making periods and internet hosting a per month “Community Oven evening. ” Her interactions with the bread-making public ended in the will to put in writing this publication. examine extra approximately her on her site, www. emilybuehler. com. go back to desk of Contents Ordering info to reserve a paper replica of this publication by way of mail, ship a fee for $24. 00 ($20. 00 plus $4. 00 for delivery and dealing with within the U. S. ) to Emily Buehler Blue Books P. O. field #1285 Hillsborough NC 27278 Please contain a delivery tackle. overseas orders, please electronic mail us and we'll tell you the transport rate. there's extra information/prices on-line. Order on-line at www. twobluebooks. com. e-mail us with questions, reviews, requests, and matters at emily@twobluebooks. com. thank you in your aid!
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