Emily Buehler, Author of Bread Science

from The Sourdough Podcast · host Michael Hilburn

Buy Emily’s Book here and find more of her work at her website www.emilybuehler.comTake a bread class with Emily. Read Emily’s Article on Enzymes.Learn more about the NC State citizen science sourdough experiment here. Listen to more original music by Weston Perry.

What this episode covers

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.

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Emily Buehler, Author of Bread Science

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This episode is 1 hour and 7 minutes long.

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This episode was published on February 16, 2019.

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