Baking is Science: The Book to Read When You're Stuck Making Bread Understand the science behind baking failures and create delicious homemade bread with confidence.
This upgraded edition of the bestselling "Baking is Science" series addresses common frustrations bakers face from selecting the right flour to perfecting fermentation with clear, practical answers.
Developed by master instructors from a world-renowned culinary school, this book guides you through 14 essential bread recipes with detailed step-by-step photos, success tips, and scientific explanations that anyone can easily follow.
Master the principles of bread making and bake your own perfectly delicious creations at home.
- Paperback: 300 pages
- Size: 188*240*20mm
- Language: Korean
- ISBN: 9791161341286
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