In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.
bread science emily buehler pdf
I dedicated a separate chapter to bread science so as not to confuse readers trying to focus on the practical aspects of bread making in later chapters. Thus, chapter two contains a more complete description of the different aspects of science occurring in dough. This science is referred to in relevant places throughout the book, but with less detail. I have included all scientific terms in the glossary.
In chapter two, references are given to research papers. Wherever possible, I have referenced the source documenting the original research, not just a paper that refers to it. This was not always possible: some papers were unavailable or not written in English. The bibliography lists the major papers on each aspect of bread science and is a good place to begin if you would like to read more.
Some readers may find chapter two daunting or a bit overwhelming. If you are eager to get to bread making, skip chapter two for now and dive right in to the practical chapters. You can return to the science later, perhaps while you are munching on a freshly baked slice of bread.
A number of excellent bread books have been published in recent years that offer bits and pieces of the science that underlies the craft, but none that focus specifically on that science. Emily Buehler has brought bread science and technique together for us in an easy to comprehend manual, based on her work and study at one of America's finest artisan bakeries. This book will be an important addition to every bread lover's library, whether professional or serious home baker.
I find Emily's book to be just about perfect in scope, quality of information, and know-how on the science of bread. A subject that is extremely complex for a food that is made up of four seemingly simple ingredients, it is easily understood with Emily's clear text and explanations that have not been dumbed down for us. This book needs to be on the shelf for every bread enthusiast that wants to know how things work.
As a child, Emily Buehler wanted to be an artist, but she ended up studying chemistry. She completed graduate school and then became a bread baker, where she quickly noticed how much chemistry is involved in making bread. Teaching bread-making classes, where students responded enthusiastically to discussions of science, inspired Emily to write Bread Science, a book about the science and craft of baking, written in understandable language. She realized her childhood inklings had been correct, and she was meant to be a writer.Emily's second book, Somewhere and Nowhere, is a memoir of a bicycle trip from New Jersey to Oregon that explores the benefits of living in the present moment. Self-help author Ragini Michaels describes the book as "An enjoyable and worthy read for anyone interested in living a more balanced and happy life."Emily is currently writing fiction in a cross-genre that she calls "cozy fantasy romance." She publishes fiction under her middle name, Jane. She also copyedits academic papers and fiction writing. She advocates for self-publishing and welcomes the new opportunities authors have in the digital age. Emily still travels by bicycle. Her favorite things include letters sent through the mail, Made-in-the-USA knee socks, and very dark Fair Trade chocolate. She is also passionate about living waste-free.
I love caring for and working with sourdough.In many ways, my sourdough culture has become my loyal pet now that our family dog and cat are no longer living.My starter, made of flour and water, is a magical mixture of live yeasts and bacteria feeding on the flours starch.It is fascinating to sense the presence of these invisible creatures that whoosh about in our everyday environment.I see them at work every time I feed my starter with flour and water and then give it a vigorous stir.Invisible, yet they leave a visible footprint of their labors:After each feeding, my starter bubbles to life, rising higher and higher in its keeping jar, a tall two-quart canning jar that is now flour-encrusted from use.To keep it vibrant, I feed my starter and bake with it often.Baking sourdough bread and experimenting with sourdough in other recipes is a remarkable, whimsical, and endlessly fascinating science.
My fascination with the science and the art of sourdough baking led me last fall to write a newsletter that I calledReviving Culture.linkIn that piece, I explored sourdough in its many aspects, including its science, health benefits, and many advantages compared to commercial yeast bread, while also offering a series of tested sourdough recipes.But, at that time I left out an important piece of my research concerning sourdoughs positive, modulating impact on blood sugarsomething that has important implications for the prevention of insulin resistance, diabetes, and obesity.I felt then that my experimental results required more testing, and so now I want to share these results with you.
Bread Making as Biological Engineering Target Audience: Middle and High School EducatorsPresenter(s): Angela Kolonich, May Lee, Jennifer Doherty and Andy AndersonRising bread is a little ecosystem that is affected by many factors, including temperature, amount of sugar, type of yeast, and bread flavorings. This presents an engineering design challenge: How do your ingredients affect when you need to start making your bread in order to eat it with dinner? In this session we will use this engineering challenge as a way of exploring an interesting biological system and discuss how to incorporate the engineering design process and engineering practices into life science classrooms.
Data provenance - the record of the varied processes that went into the creation of a dataset, as well as the relationships between resulting data objects - is necessary to support the reusability, reproducibility and reliability of earth science data. In sUAS-based research, capturing provenance can be particularly challenging because of the breadth and distributed nature of the many platforms used to collect, process and analyze data. In any given project, multiple drones, controllers, computers, software systems, sensors, cameras, imaging processing algorithms and data processing workflows are used over sometimes long periods of time. These platforms and processing result in dozens - if not hundreds - of data products in varying stages of readiness-for-analysis and sharing. Provenance tracking mechanisms are needed to make the relationships between these many data products explicit, and therefore more reusable and shareable. In this talk, I discuss opportunities and challenges in tracking provenance in sUAS-based research, and identify gaps in current workflow-capture technologies. I draw on prior work conducted as part of the IMLS-funded Site-Based Data Curation project in which we developed methods of documenting in and ex silico (that is, computational and non-computation) workflows, and demonstrate this approaches applicability to research with sUASes. I conclude with a discussion of ontologies and other semantic technologies that have potential application in sUAS research. 2ff7e9595c
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