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Bread Science : The Chemistry and Craft of Making Bread Paperback – 2006

by Emily Buehler (Author)
4.8 out of 5 stars 21 customer reviews
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Product Details

  • Paperback: 254 pages
  • Publisher: Two Blue Books (2006)
  • Language: English
  • ISBN-10: 0977806804
  • ISBN-13: 978-0977806805
  • Product Dimensions: 9 x 1.1 x 6 inches
  • Shipping Weight: 15.2 ounces
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #159,252 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

5.0 out of 5 starsbread book comparison
By Amazon customer on July 11, 2010
Format: Paperback
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.Read more ›
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5.0 out of 5 starsWonderful book!
By another commenter on September 1, 2010
Format: Paperback
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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5.0 out of 5 starsIf You Can't Quit Your Job to Go to Bread School Buy This Book
By Aaron Scott on November 20, 2012
Format: Paperback Verified Purchase
Can I give this book 10 stars? I have worked at bread for nearly 30 years, sometimes getting good bread, often poor bread--and never knew why the twain ne'er met. Just recently I thought "there MUST be a book that explains the hows, why's and what's of bread". There IS. My bread (I only care to make crusty breads) improved an order of magnitude almost immediately--and I hadn't even finished the book. (Just one lesson--longer rising by ridding one's bread of sugar.) If you love bread, really, LOVE bread--you MUST read this book. Next best to being given a Gift From God for making bread. All praise falls flat.
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5.0 out of 5 starsLets you transition from baking good bread, to baking great bread
By Chief Chump on September 28, 2014
Format: Paperback
This really is a great book, particularly for geeks who like to cook. I was a chemistry major. Cooking is just a form of chemistry, right? Not when I tried my hand a baking bread. I tried several recipes, each one had different ratios of water, salt, flour and yeast. Despite the reviews, some worked great, some, not so great. Was it me, or was it the recipe? With all the seemly unrelated variations, why can't I just toss some stuff together and get good bread? Why were some doughs so gooey and others so hard to knead? Why different shapes, and how do you make them anyways? Why not add more yeast or proof at a higher temperature to speed things up? This book answers these questions, and more.
Lets face it, to make good bread, all you need to do is pretend you're a bread machine. To make really good bread, or even great bread, you need to know what your are doing. This book helps you make that transition. It goes step by step, teaching what you need to do to make good bread. It tells not only what to do, and how to do it, but also why you do it that way. (I'm really into why.) With this understanding, you will know the answer to these questions.
This book has a long chapter on the science of making bread. My heart thrilled when it discussed glycolysis and the Krebs cycle. (I told you I was a geek.) It talks about the molecular formation of gluten, what kneading does at the molecular level, and why you need yeast and salt. The best part of this book is that you don't have to read that chapter, if you don't want to. The subsequent chapters make references to this information, but it is not necessary to know it to understand the rest of the book. It is really provided there, for us science nerds who like this sort of stuff. (Author has a Ph.D. in Chemistry.Read more ›
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Most Recent Customer Reviews

5.0 out of 5 starsThis book is fantastic at going deep into what makes bread

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. Read more

Published 4 months ago by Ilyse
5.0 out of 5 starsGluten - the Glorious Protein

I've had this book for maybe three years. It is a gem - I refer it all the time. Pre Emily's book I struggled to make a decent loaf. I would eat them but my familiy wouldn't. Read more

Published 5 months ago by Pete
4.0 out of 5 starsReally into details what happens in Bread making, a ...

Really into details what happens in Bread making, a little too technical for me in the chemistry parts. Highly recomended for serius Bakers.

Published 9 months ago by Peter
3.0 out of 5 starsThree Stars

Good for the science but records tweaks and lots of practice will get good results

Published 21 months ago by Robert Belanger
5.0 out of 5 starsThe book is gorgeous, as expected, but the ...

The book is gorgeous, as expected, but the shipping was very fast: in two days I had it at home in Spain.

Published on October 7, 2014 by Amadeu
5.0 out of 5 starsHope for the bread challenged

Every bread attempt i made failed for years sometimes leaving the house smelling of yeast for days. No matter how closely i followed the recipes i ended up with doorstops or... Read more

Published on September 13, 2014 by juliette
5.0 out of 5 starsFive Stars

well written theoretical concepts

Published on June 29, 2014 by Teevee Barbela
5.0 out of 5 starsIts perfect!

I really love, love love this book, is easy to understand and perfect for professional and amateur bread bakers. The money I payed for it, is definitely worth it.

Published on October 6, 2013 by melissa
5.0 out of 5 starsHow a book of breadmaking could present so many details !

As a teacher of Food Technology and. eager to understand the chemical aspecsts occuring during the transfomation of the dough, this book is an excellent reference to me and is an... Read more

Published on July 12, 2013 by Regina
5.0 out of 5 starsMuch better than I thought

If you are looking for a good book of science and bread... this is the best.
I have many others, but this has became my favorite.

Published on June 14, 2013 by Patricia

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