Kitchen Chemistry Of Bread Baking: Food Science And Nutrition Of Sourdough, Baguettes, Whole Wheat,

Struggling to master the perfect loaf of bread?

Wondering why your dough didn't rise or why your bread is too dense?

Curious about the science that turns simple ingredients into a golden, crusty delight?

If you've ever faced these questions, "Kitchen Chemistry of Bread Baking" is the guide you've been searching for.

This book opens you up to the fascinating world of bread-making science, unraveling the mysteries behind every stage of the process.

Inside this book, you'll discover:

• The Basics of Bread Chemistry: Learn the roles of flour, water, yeast, and salt, and how they work together to create the perfect loaf.
• Dough Chemistry in Action: Uncover the secrets behind kneading, proofing, and fermentation, and how to control each for consistent results.
• Baking Transformations: Explore what happens in your oven, from the Maillard reaction to the magic of steam, to achieve that perfect crust and crumb.
• The Science Behind Different Bread Types: Understand a variety of bread styles, from rustic sourdoughs to light and airy ciabattas.
• Troubleshooting Bread Chemistry: Say goodbye to flat, dense, or overly dry loaves with easy-to-follow explanations and solutions for common bread-making issues.

And so much more!

This book goes beyond recipes, offering you the scientific knowledge you need with clear explanations, practical tips, and illustrations of key concepts. It's time to turn your curiosity into delicious results.