Bread is a staple in our diet, well at least in mine it is! Immersed as I am in home baking I decided to ask author/baker Emily Buehler some questions on the subject.Trained as a scientist, she turned to baking at first for fun and just too try it out. Later she analyzed it, finally putting down on paper the things she learned in the course of her career as a baker.
Just seeing the cover(this book was easy to judge by it’s cover!) and of course Peter Reinhart mentioning it on his
blog,I quickly had to order it to sit among my numerous baking books. My initial thought was, uh- oh science, it wasn’t a subject that I dedicated my attention too in school! Emily quickly set my mind at ease when she admittedly said that baking is more a hands on craft, though I think as a scientist she had the idea that we should know why the dough reacts when water flour and salt meet to give us such a wonderful product.As a cyclist I admired her wanting to write about her road trips, though I hope she will keep us nutty bakers informed, as she has in a really quality self published book.A typical trait with most bakers she shares information with the hope that people will get bitten by the bread bug! Pick up a copy now, that’s an order!