Reader Comments
"Your book has changed my life!!!! I love it! I've been baking for over 10 years now and, while there are some types of bread I think I do well, there were other types that I'd assumed I could never make. Not that I didn't try. Over the years I've attempted various recipes and techniques, but none quite got the "crunchy, crackly, crisp crust" I wanted at the same time as a "light and airy crumb". With your book, however, I finally made the bread I thought was impossible to bake at home.
Anyway, thanks a lot for writing your book. It was a pleasure to read (I enjoyed finally finding out what was really going on in my dough) and I'm looking forward to the next chance I have to bake."
--Josh in Raleigh, North Carolina
"I just want to let you know that I enjoyed reading your book very much, and parts of it I have read already a few times over. You have made it possible to understand very clearly what is going on and very importantly (for me at least) to recognize signs that let me know when to move onto the next step. I still need a lot of practice in some areas but at least I'm headed in the right direction and I see that just a few things have made a big difference so far. For starters, I was not kneading enough and also not leaving the dough long enough for the final proofing. Your details of what to look for in the window pane made me realize that I was stopping too soon and now I can see that the dough looks, feels and behaves differently after sufficient kneading."
--Leslie in Israel
"Really enjoyed your book. You did a good job.... Since reading your book, I have baked some of the best bread I have ever made."
--Anonymous reader
"I received the book yesterday. I love this book and enjoyed reading it very much. Every detail [was] discussed and this book is going to be an asset in my library."
--Juat in Singapore
"The book is very very good, very simple to read and understand. I baked the French bread and it was exceedingly good."
--George in the UK
"Thank you for writing this book, it's just what I looked for."
--Anonymous reader
"As a chemical engineer and sourdough baker I really appreciate the effort and quality you put into your bread book! Bravo!
"I haven't read the whole book yet but what I have read is well presented to be comprehensible to those less chemically and biologically knowledgable, while maintaining accuracy. Nicely done!"
--Jay in ??
"I keep reading through your great book. It is really very very good and at the same time very simple to read and understand."
--Anonymous reader
"The wonderful tradition of bread making is seldom passed down from generation to generation anymore. Here in Emily's book are the formulas needed for a successful loaf. Emily gives all the secrets and details that have been lost and are now back - alive as yeast, in her book. So before you bake again, read Bread Science by Emily Buehler."
--Roxanne Brown in Virginia
"Your book is already helping my bread making! There are detailed descriptions of processes that no other books I've read explain."
--Ben in Australia
"...thanks for the book. The section on cuts and proving changed my life...."
--Brian in Los Angeles
"Just wanted to say how much I am loving your book! I'm a PhD student in neurobiology at the university of washington and I've recently become enamored with bread making. The first section of Peter Reinhart's Bread Baker's Apprentice got me wondering more about the ("hard") science behind fermentation and the bread baking process as a whole. Well your book is exactly what I was looking for, with the added bonus of being designed to improve one's baking skills (in addition to elucidating the science). I simply love it and I wanted to thank you for your efforts in generating this wonderful resource."
--Talley in Seattle
"I was lucky to find your book in one bookstore in Toronto. So lucky!!! I loved every bit of it and finally learned to knead by hand and shape loaves properly. This is after 40 years of baking yeast doughs. Better later than never, [sigh] Thank you so much! I also liked your thorough discussion of starters and sponges and exceptionally well done summary of scientific research. The book was so interesting, I couldn't sleep until I finished it at 5 am."
--Liudmila in Toronto
"I just wanted to let you know that your wonderful book arrived today and has already solved a huge problem I was having. I mistakenly thought that sugar would feed the yeast and so I was using a lot of sugar and was barely getting a rise. I have never read before that too much sugar dehydrates the yeast cells and kills them. Your book has been a godsend!"."
--Mary in Rochester Hills, Michigan
"The book just arrived this morning in the mail and I have read the first chapter, and I must say, that this is probably one of the easier and quicker ways to get started! I like the formatting of the book, which makes it easy to read and to progress, and the pictures help as well. I also like how you have a summary at the end of each chapter as to what you've just read--for when you read and forget a few important things like I do."
--Ryan in Longmont, Colorado