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Bread Science : The Chemistry and Craft of Making Bread, by Emily Buehler
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Photos, charts. 254 pp.
- Sales Rank: #619340 in Books
- Brand: Brand: Two Blue Books
- Published on: 2006
- Number of items: 1
- Dimensions: 6.00" h x 1.10" w x 9.00" l, 1.31 pounds
- Binding: Paperback
- 254 pages
- Used Book in Good Condition
Most helpful customer reviews
51 of 54 people found the following review helpful.
bread book comparison
By Amazon customer
I wanted a book that gave me not just recipes, but information on making bread. What makes a loaf firmer or softer? So I got a number of books from the library, and bought one book. Here is a comparison of them. I have NOT tried recipes from all of them, since at this point my main goal is information, not recipes (or 'formulas' as they like to call them).
Bread Science: The Chemistry and Craft of Making Bread, by Emily Buehler.
This is an independently published book; get it from Two Blue Books - it is more expensive used on Amazon than new direct from them. This book gives detailed coverage of bread making. There is a long chapter on the science of bread making that goes into more detail than you need, although it is interesting. You don't need to read that chapter; the rest of the book has enough information. And it is very good information on ingredients and processes. There are good diagrams on how to knead and how to shape. I found this useful and highly recommend this book.
The Bread Bible, by Rose Levy Beranbaum.
A big book with a lot of good information. This gives a lot of information on techniques, and includes useful information like expected ingredient ranges (water compared to flour). She covers equipment in depth, such as a comparison on mixing machines - and how to use each one. I am very pleased with this book, and highly recommend it. My understanding of how my actions impact the final bread have definitely improved with this and the Bread Science books. This is the book that finally turned the corner for me on how much kneading is required (more than I thought).
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, by Shirley O. Corriher
This book only has a small chapter on making bread. It does give a decent overview, including the basics on shpaing, steaming, and such. But there certainly is not as much detail, and she does not emphasize flavor development the way some of the other books do. There are also no diagrams on how to knead or shape. Don't get this to be your primary book on making bread. Of course, there is a lot more in this book on other types of baking. The rest of the book chapters are called Cakes, Steam Leavened, Pies, and Cookies. There is some good information, but your cholesterol will suffer. She loves butter and cream, and makes no stab at making the recipes healthier. And I've never seen such a complicated brownie recipe before. I'm sure it's great. Just be aware what you are getting before you dive in to this book.
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers, by Daniel Leader
This book has information on ingredients, equipment, and techniques, including some diagrams, but the overview is higher level than in, say, The Bread Bible. Still, there is a lot of good information. The various sections include additional information and Q&A after some recipes. It seems to have a nice variety of recipes. Overall, this doesn't seem like a 1st choice for information but a good supplement book.
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, Peter Reinhart
Reinhart's books include a lot of story telling. This can be interesting, but certainly takes a lot of space. He includes his description of the required steps in the 2nd section of the book. There are some excellent pictures, such as the windowpane test. And there is a nice chart showing all the recipes and what techniques it uses, which is nice if you want to select a recipe that uses a biga, for example. He is a big advocate on slow rises and preferments, which most of these writers are. Personally, I prefer Beranbaum's book; I felt that book is better organized, has more information, and is a bit clearer. But this book is still a good choice, particularly if you prefer pictures to diagrams.
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor, Peter Reinhart
Again, this has Reinhart's narrative style. His focus is, no surprise, whole grain breads. A lot of the basic information is repeated here, although in less detail than his Apprentice book. His recipes might initially strike you as very complicated. I made a 'spent grain bread'. It uses a soaker plus a biga, then makes the dough. However, it really was very straight forward and easy. So you might not want this as your only bread book, but it gives a lot of ideas for other breads.
With my new understanding on how to make bread, I expect I will be less dependent on pre-made recipes. That being said, having the recipes saves you from (failed) experiments and helps give new ideas. So for a good understanding, I recommend Beranbaum's "The Bread Bible" and Buehler's "Bread Science". I also might get Reinhart's "Whole Grain Breads" for a focus on those styles of bread.
0 of 0 people found the following review helpful.
This book is fantastic at going deep into what makes bread
By Ilyse
SO HELPFUL! This book is fantastic at going deep into what makes bread, bread. It explains the science while also explaining recipes and the like. It's all very cohesive and simply stated, not confusing. I'ma professional pastry cook/bread baker and I found this a very enjoyable read.
21 of 22 people found the following review helpful.
Wonderful book!
By another commenter
An embarrassing confession: For years, I made lackluster homemade bread. Sometimes it came out okay, but usually not so much. I'd try to adapt recipes that often came out poorly and I didn't understand why. Sometimes I'd bake a loaf that came out perfectly, with perfect texture and excellent flavor ... but I couldn't reproduce it, and the next time I tried the same recipe, it flopped.
After reading this book, I finally understand what's going on with my dough, and I have learned how to make a truly excellent loaf of bread! The author provides clear, well-illustrated explanations for what is happening at each step of the process, so that even a kitchen klutz like me can grasp the concepts. My breads have become consistent and much more predictable, because I finally understand what I need to do at each step and *WHY*.
Although there are a few recipes in this book, it is not a recipe book. It is a concept book which enables you to adapt your own recipes once you understand how bread works.
I strongly recommend this book to lackluster bakers like myself, and also to all homeschool moms. This sure looks like a great unit study to me!
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