Dr. Emily Buehler
Author, Baker, Scientist, Teacher
On this episode, Emily Buehler, author of Bread Science: The Chemistry and Craft of Making Bread, joins us to help unravel the mysteries of naturally fermented bread. She shares her journey from scientist to baker, to becoming an author and publisher - writing and working with renowned bakers like Peter Reinhart and Francisco Migoya. She helps explain why enzymes are the unsung heroes of fermentation, addresses some common misconceptions surrounding sourdough, and answers listener questions on the topics of water, refrigeration, proofing, and starters.
Yeast don’t create the air bubbles in bread (from Bread Science).
Click on image to buy the book at Emily’s website.
An Illustration from Bread Science.
An Illustration from Bread Science.
Check out the following links to articles and experiments Emily and I discuss in the podcast.
Click above to read about the Citizen Science Experiment and to learn what organisms are living in sourdough from around the world.
Enzymes: The Little Molecules That Could
by Emily Buehler
Click to read Emily’s article on the unsung heroes of fermentation originally written for Peter Reinhart’s book Whole Grain Breads.
Photos From Emily’s Bread Classes in North Carolina
