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BREAD SCIENCE

BREAD SCIENCE

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.

Category: Baking , Food & Cooking

Author: Emily Buehler

Pages: 254

Format: Hardcover

Weight: 0.93

Item Number: 6416

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