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BREAD SCIENCE

by Emily Buehler
Item # 6416

Format: Hardcover 

ISBN: 9780977806805

Pages: 254

Copyright Year: 2006

Availability: Usually ships within 24 to 48 hours unless otherwise noted in the product description.


Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.


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