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: The Chemistry and Craft of Making Bread Paperback – 2006. by Emily Buehler (Author) 4.7 out of 5 stars 27 customer reviews. See all 2 formats and editions Hide other formats and editions. Price New from Used from Paperback "Please retry" ...
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Science: the Chemistry and Craft of Making Bread has something for everyone. Beginners will find step-by-step instructions on the process of making bread, using a simple recipe and common kitchen tools.
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Med Fortiden bag sig THE CHEMISTRY OF BREAD-MAKING Baking bread may seem like a very simple process. It’s a combination of only four different ingredients: flour, water, yeast, and salt. However, there’s a lot of science in how these four ingredients interact, and how varying them varies the bread’s characteristics.
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Science: the Chemistry and Craft of Making Bread, is by an professional artisan baker and baking instructor who also has a Ph.D. in chemistry. I was fascinated, and contacted her to get ahold of a copy.
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