She does not have very many bread recipes in her book, because she covers the whole realm of baking: cakes, pies, cookies, BUT she does a great job of explaining the science behind bread. It's a great, very readable how and why book.
Hello bakers,
For some while it has been a quest to decipher baking recipes (e.g. Michael Ruhlman "Ratio: The Simple Codes Behind the Craft of Everyday Cooking", Shirley Corriher, etc.). But noone has attempted to prove their method is correct for all recipes or that their method defines what and what doesn't make a baked good.
Having just finished this readable little volume I wanted to call attention to Emily Beuhler's Bread Science, reviewed earlier by Floyd. It really is a little gem, and some of the less scientifically-inclined among us might find it has a lot to offer. Emily takes the novice by the hand and speaks to them kindly and clearly, even playfully, while thoroughly deconstructing the process of making bread. She targets the home and hand baker particularly if not exclusively.
