Bread Science is a practical guide to bread-making that explores both the steps of the process (such as mixing dough, using preferments and sourdough starter, shaping, and baking) and the science behind it. Novice or experienced, home-baker or professional, Bread Science 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. They'll learn pitfalls to avoid. Baking experts will find the detailed chemistry behind each loaf and how that chemistry affects results.
Bread Science brings together a wealth of information in an easy-to-read format. The science is presented in detail but in language suitable for non-scientists. With over 250 photos and drawings, references, a bibliography, a glossary, and an index, Bread Science makes bread-making approachable and fun. This book is a complement to any bread recipe book. Peter Reinhart, author of The Bread Baker's Apprentice, said of Bread Science, "This book will be an important addition to every bread lover's library, whether professional or serious home baker."