Home bakers—if you desire a deeper understanding of bread making and improved techniques, join us to fully examine each step of the process. Start with a basic white dough and explore bread science, preferments and recipe structure, mixing, fermentation/rising, shaping, proofing, and baking. Use these essential steps on new doughs such as a wet ciabatta or whole wheat. All levels welcome; some kitchen experience is highly recommended.
Emily Buehler became a bread baker in 2001, intending to take a break after finishing a degree in chemistry. Six months later, she began teaching bread classes. Emily has written a book on bread making-techniques–not recipes–that includes a section on the science that occurs in the dough. (Chemistry does come in handy!) Currently, she is pursuing her writing and enjoying life as a home baker.
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