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Chargement... Bread Science: The Chemistry and Craft of Making Breadpar Emily Buehler
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Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. 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. ( ) aucune critique | ajouter une critique
Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to... use preferments to increase the flavor of your bread, create and maintain your own sourdough starter, mix a well-balanced dough and knead it to perfection, give your dough additional strength with a folding technique, shape smooth, symmetric boules, bastards, and baguettes, modify your oven to make it better for baking bread, and more. 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. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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