Bread Science

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.

A number of excellent bread books have been published in recent years that offer bits and pieces of the science that underlies the craft, but none that focus specifically on that science. Emily Buehler has brought bread science and technique together for us in an easy to comprehend manual, based on her work and study at one of America's finest artisan bakeries. This book will be an important addition to every bread lover's library, whether professional or serious home baker.

-Peter Reinhart, author of The Bread Baker's Apprentice

I find Emily's book to be just about perfect in scope, quality of information, and know-how on the science of bread. A subject that is extremely complex for a food that is made up of four seemingly simple ingredients, it is easily understood with Emily's clear text and explanations that have not been dumbed down for us. This book needs to be on the shelf for every bread enthusiast that wants to know how things work.

-Francisco Migoya, Head Chef of Modernist Cuisine and co-author of Modernist Bread

Unlike soups, pates, or salads, baking is the part of cooking where precision matters. Emily's book Bread Science hits that lovely spot where science leads to art. You shouldn't need to ask any questions if you follow her clear instructions.

-Bill Smith, author of Seasoned in the South

Both thoughtful and interesting, Bread Science has utility and a voice of knowledge and authority. It is truly user-oriented and has genuine character. Emily Buehler's book appears to be a one-of-a-kind contribution that may well take its place along with the standards in the field.

-Nach Waxman, co-founder of Kitchen Arts and Letters

As a child, Emily Buehler wanted to be an artist, but she ended up studying chemistry. She completed graduate school and then became a bread baker, where she quickly noticed how much chemistry is involved in making bread. Teaching bread-making classes, where students responded enthusiastically to discussions of science, inspired Emily to write Bread Science, a book about the science and craft of baking, written in understandable language. She realized her childhood inklings had been correct, and she was meant to be a writer.Emily's second book, Somewhere and Nowhere, is a memoir of a bicycle trip from New Jersey to Oregon that explores the benefits of living in the present moment. Self-help author Ragini Michaels describes the book as "An enjoyable and worthy read for anyone interested in living a more balanced and happy life."Emily is currently writing fiction in a cross-genre that she calls "cozy fantasy romance." She publishes fiction under her middle name, Jane. She also copyedits academic papers and fiction writing. She advocates for self-publishing and welcomes the new opportunities authors have in the digital age. Emily still travels by bicycle. Her favorite things include letters sent through the mail, Made-in-the-USA knee socks, and very dark Fair Trade chocolate. She is also passionate about living waste-free.

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