Emily Buehler's Bread Science: The Chemistry and Craft of Making Bread PDF

By Emily Buehler

ISBN-10: 0977806804

ISBN-13: 9780977806805

Filenote: epub made out of retail azw3 utilizing
Publish yr note: First released in 2006

Bread Science is a pragmatic consultant to bread-making that explores either the stairs of the method (mixing dough, utilizing preferments and sourdough starter, shaping dough, baking, and extra) and the technological know-how at the back of it. The technological know-how is gifted intimately yet in a language appropriate for all bread makers. With over 250 photographs and drawings, references, a bibliography, a thesaurus, and an index, Bread technology makes bread-making approachable and enjoyable.

This publication is a supplement to any bread recipe publication and a needs to for the house baker.

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Additional info for Bread Science: The Chemistry and Craft of Making Bread

Example text

Cross Stitch The traditional stitch (orsamplers. Used for outlines. fillings and borders, 13. Erench Knots Pipea tiny bulbof icing. Used for stamens or decorative (i I! ings. Tube Embroidery 1 or Outline the design is • embossed on to t he soft sugarpaste. - ­ 4. petals Stems and leaves which lie • behind the flower are completed. Leaves in chain stitch and sterns in stem stitch. 2 Hard 3 First part of the petal • completed with long and short stitches using pale pink . 64 Pansu I _J I 5 Design iscompleted byadding the petals which • appear to be in front.

Colour flower paste blue. Rollout paste quite finely . Using the pattern, cut out the bodice and attach to body. Cut au t the sk irt. the skirt and place around the body. Place the seams at the front of the figure so tha I they wi II be hidden by the apron. Make a bustle from a thick piece of paste. Place at the back of the figure and attach to the skirt. 49 thin fingers. Pinch and round ends of fingers. Place paw on foam and indent with a ball tool to curl fingers. Thin out the wrist, shape arm.

Pullout to form legs. press ends flat to represent paws. With remaining one-third ofpasre, nip off about one-quarter and divide in half. With one half rol I in to a sausage, making it thinner at one end for the tail. To assemble. fasten dark brown stripes of marzipan round tai l. Tuck under back ot body securing with egg white. Attach head, arms and brown pieces on paws with egg white. With the other half roll into a sausage about Scm (2in) long. Cut in half. Flatten one end ofeach small piece for paws.

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Bread Science: The Chemistry and Craft of Making Bread by Emily Buehler

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