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Bread Science: The Chemistry and Craft of…
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Bread Science: The Chemistry and Craft of Making Bread

by Emily Buehler

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A wonderful book about what goes "behind the scenes" when making French-type breads (a lot of science information). Also, her section on shaping is one of the best I've seen. She goes on about WHY we do various operations, and shows what happens when we do things incorrectly. Don't expect recipes in this book, but it is an excellent guide to bread making. ( )
  oriboaz | May 5, 2008 |
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Amazon.com Product Description (ISBN 0977806804, Hardcover)

Photos, charts. 254 pp.

(retrieved from Amazon Thu, 12 Mar 2015 18:18:18 -0400)

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