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Written by Emily Buehler
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Saturday, 24 February 2007 19:00 |
Bread Science Author: Emily Buehler
Publisher: Two Blue Books, Carrboro, NC
ISBN: 0-9778068-0-4
$20
 Bread Science covers the entire bread-making process in detail, including both the practical aspects and the chemistry and biology occurring in the dough.
Learn how to use preferments to increase the flavor of your bread; create and maintain your own sourdough starter; mix a well-balanced dough and knead it to perfection; give your dough additional strength with a folding technique; shape smooth, symmetric boules, batards, and baguettes; and modify your oven to make it better for baking bread. In addition, learn about the details of fermentation, yeast, gluten, gas retention, and many other aspects of dough science. With over 250 photos and illustrations, Bread Science makes bread-making approachable and fun.
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Last Updated on Monday, 25 February 2008 18:13 |
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Hat's Off!
Hats Off! to Megan M. Cutter, who announced the release of her new book, Ink in the Wheels: Stories to Make Love Roll, which she co-authored with S. Barton. Ink in the Wheels depicts the journey of an inter-ability married couple as they explore the courage and perseverance to thrive in a relationship. A Valentine’s Day Appreciation Event and Pre-Release Party will be held on Friday, February 8, at the Marbles Kid's Museum in Raleigh. |
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