Is there a book on bread chemistry/science? Peer reviewed articles?
i am looking for a book on bread making that does not contain ANY recipes.
A book that just talks about the chemistry and biology of bread making. There are a couple pages in FCI's Fundamentals that really whet my appetite for knowledge, but it’s no where near enough. With a bakers ratio and a knowledge of the chemistry I should be able to make anything better than a “recipe” that dictates each step.
I'm Sure there is little consumer demand for such a dense thome. This book probably doesn’t exist, but the data has to exist. What was your best eye opening scientific moment?
I'm so frustrated with debating nonsense,1-3% hydration ratio recipe differentials when I have a moisture meter and my flour varies by more than that depending on the weather! Or you proofed too long/ not long enough when yeast grows 4x as fast at 5% dissolved oxygen as 15% under the same temp and pH. Four times as fast! To say nothing of gluten or bran content. These are all known variables - there’s no reason I should have to stare at bread dough once an hour for 3 days or assume grandma Rosie's recipe should come out good, when her water was so hard it was liquid rock and she kept her house sweltering.... I’d have to wear a tank top to Christmas dinner in upstate NY.
I would love a book, but since it probably doesn’t exist.. any data set you have, I would appreciate greatly.