Emily Buehler

Emily Buehler
Bread Science: The Chemistry and Craft of Making Bread
Bread Science: the Chemistry and Craft of Making Bread focuses on the process of how to make bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips, and potential pitfalls described. In addition, the biology, chemistry, and physics of dough are presented in a thorough yet accessible manner. Understanding the food science behind the dough’s behavior gives the baker a more complete grasp of the process. Each chapter is divided into easy-to-read sections, making Bread Science useful as a reference. Over 250 photos and diagrams accompany the text. The bread science sections are fully referenced, enabling the reader to find more detailed information on subjects of particular interest. An annotated bibliography, glossary, and index are included.
Emily Buehler is a writer and editor based in Hillsborough, North Carolina. She received her PhD in chemistry from the University of North Carolina at Chapel Hill. She worked for years as a professional baker and is the author of Bread Science: The Chemistry and Craft of Making Bread. She continues to teach classes and workshops on bread baking and sometimes writes for her food and chemistry blog. Emily does freelance editing with a focus on scientific work. She will soon self-publish her second book, a memoir of a cross-country bicycle trip. She also has begun to write fiction, and hopes to publish her first novel “the normal way.”
the science of bread baking