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Bread Science: The Chemistry and Craft of Making Bread Paperback – 1 September 2021

4.9 out of 5 stars 46 ratings

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Product description

About the Author

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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Product details

  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 258 pages
  • ISBN-10 ‏ : ‎ 097780688X
  • ISBN-13 ‏ : ‎ 978-0977806881
  • Customer reviews:
    4.9 out of 5 stars 46 ratings

Customer reviews

4.9 out of 5 stars
4.9 out of 5
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frank poyntz
5.0 out of 5 stars Good bread making.
Reviewed in the United Kingdom on 25 February 2021
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Amazon Customer
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on 28 May 2017
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S. A. Hole
5.0 out of 5 stars bread science
Reviewed in the United Kingdom on 26 May 2014
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5.0 out of 5 stars Best book on the science behind bread making I've ever found
Reviewed in the United States on 8 November 2018
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13 people found this helpful
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5.0 out of 5 stars Serious & detailed explanation of all aspects of breadmaking -- Not a Betty Croker cookbook.
Reviewed in the United States on 8 August 2017
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13 people found this helpful
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