Emily Buehler's website. Emily is a professional artisan baker and baking instructor who also has a Ph.D. in chemistry (studying reactions of hydrogen on silicon surfaces using a scanning tunneling microscope, according to her short bio).
Bread Science: the Chemistry and Craft of Making Bread
It certainly looks like a good resource at first glance - I will know better when I see the whole book - but the pdf excerpts look good. Not a "recipe" book.
See this review on the Fresh loaf - but here is a quote or two...
"This isn't a cookbook: though there are a couple of formula in the back, it is really about understand[ing] the process (what is happening inside of your bread) and figuring out how your technique can make the most of the good things you want to happen, chemically-speaking, and avoid the things you don't want to happen. It makes a nice complement to all of the baking books you have on your shelf that tell you things like "don't overknead" but don't explain why".
"This book is great. When I got it I read it cover-to-cover in one evening".
The fresh loaf has a lot of other good things to read including more baking book reviews.
We are getting 4 copies of the chemistry and craft book sometime in the next week or 2. You can look them over if you are interested.
I am seriously thinking of using it as a text book for the experimental FST48X Baking Science Class that is being considered.
Thursday, February 5, 2009
Monday, February 2, 2009
Worth a visit to see the photographs of the breads under the "press" tab
It is also interesting to see the strict rules for competition under
Roger Gural of the USA team has some photos also on his picasa gallery. Roger Gural, is a French Culinary Institute of New York City alumni and instructor, has baked professionally for almost ten years, at renowned bakeries such as Bouchon Bakery, Bouley Bakery, and Amy’s Bread.
Roger reported to the Bread Baker's Guild of America forum that the winners were...
Special prize nutrition: Switzerland
Special prize best commis: Isabel Daniels, USA.
Roger thanked Michel Suas, Didier Rosada, Brian Wood, Peter Yuen
and everybody at the San Francisco Baking Institute for all their help in training. I can attest to the quality of the training at SFBI even for dilettante bakers like me.