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Bread Science: The Chemistry and Craft of Making Bread by Emily Buehler

By Emily Buehler

Publish 12 months note: First released in 2006

Bread Science is a realistic advisor to bread-making that explores either the stairs of the method (mixing dough, utilizing preferments and sourdough starter, shaping dough, baking, and extra) and the technology at the back of it. The technological know-how is gifted intimately yet in a language compatible for all bread makers. With over 250 images and drawings, references, a bibliography, a word list, and an index, Bread technology makes bread-making approachable and enjoyable.

This publication is a supplement to any bread recipe ebook and a needs to for the house baker.

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Extra info for Bread Science: The Chemistry and Craft of Making Bread

Sample text

Sprinkle with sugar, flour, cornstarch, lime juice and zest. Toss well and pour into pie crust; dot with butter. Weave lattice strips over filling. Arrange stars on lattice. Whisk together egg and cream; brush over crust. Bake at 400 degrees for about 50 minutes, until bubbly and crust is golden. Cool slightly before cutting. Serves 6 to 8. 47 Easy as Pie Skillet Cherry Pie 1/4 c. butter 1/2 c. brown sugar, packed 2 9-inch frozen pie crusts, unbaked 15-oz. can tart cherries, drained 21-oz. can cherry pie filling 1/4 c.

Reduce oven to 350 degrees and bake for another 35 minutes, or until set. Cool before slicing. Serves 8. Gingersnap Crust: 1-1/2 c. gingersnaps, crushed Optional: 2 T. hazelnuts, crushed 3/4 c. butter, melted hillip Sarah P g, NJ r Jamesbu ion! it pie cru ith my family. hit w Toss cookie crumbs and nuts, if using, with butter. Press into the bottom and up the sides of a 9" pie plate. Easy as Pie Fabulous Sweet Potato Pie 1/2 c. chopped pecans 9-inch pie crust, unbaked 1-1/2 c. cooked sweet potatoes 2/3 c.

Remove from heat; stir in butter and vanilla. Pour into crust. Spread meringue over filling, sealing to edges; top with reserved crumb mixture. Bake at 350 degrees for 8 to 10 minutes, until meringue is golden. Serves 8. Meringue: ney ood Kee Karen H on, KY Bronst od! My s so go often. i e i p This s it request in my sweet mother n e ns. it oft nfectio I made en’s Ko pare and r a K , p pre sho asy to It is e delicious. so 3 egg whites 1/4 t. cream of tartar 6 T. sugar With an electric mixer on high speed, beat egg whites and cream of tartar until soft peaks form.

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