Bread Science is a practical guide to bread-making that explores both the steps of the process (mixing dough, using preferments and sourdough starter, shaping dough, baking, and more) and the science behind it. The science is presented in detail but in a language suitable for all bread makers. With over 250 photos and drawings, references, a bibliography, a glossary, and an index, Bread Science makes bread-making approachable and fun. This book is a complement to any bread recipe book and a must for the home baker.
Please note: The sidebar table of contents cuts off mid-book. I'm hoping to fix this error but as of now have not. Readers can use the table of contents at the front of the book, which links to the book's interior; also, each chapter first page has a mini table of contents for that chapter, and a link back to the main table; and each short section in the book ends with a link back to the first page of the chapter.
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