very cute
5 stars
i love this kid of anthologies even though i don't know what kind is it. how to classify it i mean, in my mind.
it is also very informative for people who know nothing on the subject.
The few books that @maxi@todon.eu reads. Mostly about #bread #science #anarchism
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i love this kid of anthologies even though i don't know what kind is it. how to classify it i mean, in my mind.
it is also very informative for people who know nothing on the subject.
Gerade in einer Zeit voller Umbrüche und Veränderungen suchen viele Menschen Halt und Orientierung in esoterischen Welterklärungsmodellen. Horoskope verraten, was …
As I've become a sourdough enthusiast myself, I found the existence of this book intriguing; a story about a woman robotics worker living in Silicon Valley, who starts experimenting with sourdough, obtains a 'mother' from an exotic ex-boyfriend, becomes involved with privately-funded underground project based in an abandoned military base, where various 'mad scientist' types research their bleeding-edge food technology, working towards the opening day of the ultimate exotic food market - sourdough, but also crickets, slurry grown from fungus, etc.
I enjoyed it, but on reflection, the fact that the plot could be encapsulated as "woman programmer discovers that actually she prefers baking" left a sour taste. And that was before I discovered that the author, Robin Sloan, isn't a woman as I had assumed.
Gerade in einer Zeit voller Umbrüche und Veränderungen suchen viele Menschen Halt und Orientierung in esoterischen Welterklärungsmodellen. Horoskope verraten, was …
I stopped reading this book because of <a href="https://todon.eu/todon.eu/ href="https://wyrms.de/user/maxi">@maxi/109341829655806827 Actually, I didn't really start reading this book anyway
The book starts with an introduction to the chemical reactions in bread baking on the molecular level (chapters 1 & 2). The book also outlines the history of bread science, e.g. how models of the gluten structure have developed, and which studies and experiments contributed to the progress.
The second half of the book dedicates a chapter for each step of baking: pre-fermentation, mixing (kneading), fermentation, shaping, proofing, and baking. The chapters explain what (roughly) happens during these steps and makes references back to the first half of the book. Thus, the book explains not only how to bake, but also why to do certain things.
I think I -- a beginner at baking -- learned a lot from this book. As an introduction to the science of bread making (and to baking in general), it is really accessible and sometimes even a bit funny (e.g. due to some hand-drawn …
The book starts with an introduction to the chemical reactions in bread baking on the molecular level (chapters 1 & 2). The book also outlines the history of bread science, e.g. how models of the gluten structure have developed, and which studies and experiments contributed to the progress.
The second half of the book dedicates a chapter for each step of baking: pre-fermentation, mixing (kneading), fermentation, shaping, proofing, and baking. The chapters explain what (roughly) happens during these steps and makes references back to the first half of the book. Thus, the book explains not only how to bake, but also why to do certain things.
I think I -- a beginner at baking -- learned a lot from this book. As an introduction to the science of bread making (and to baking in general), it is really accessible and sometimes even a bit funny (e.g. due to some hand-drawn illustrations and bread comics!). The only negative thing that I notices was the writing style. However, a new edition has been published recently, which apparently improved the style (but without other improvements).
There's more to explore though! For example, there's an entire science/art around sourdough and wholegrain breads. Most of the advice given in the book target breads with (a little) yeast and refined (not wholegrain) flour. For wholegrain bread, for example, it is not advisable to punch the bread, since less gas is developed and you should thus treat the little gas preciously. I'm looking forward to reading a book about sourdough wholegrain bread with a similar focus on theory and praxis.
On the mentioned day, I downloaded an archive of the theanarchistlibrary. At around the same time, I started this book, but I stopped for some reason. I'll plan to continue reading the Standard Ebooks edition (Epub), which has a beautiful cover.
standardebooks.org/ebooks/peter-kropotkin/the-conquest-of-bread/chapman-and-hall
The self-published book is aimed at hobbyist and professional bakers alike, who want to learn more about the chemical processes during every step of baking. Bread science is interesting on its own, but it can of course also be applied to baking better artisan bread (although a large part of bread research is probably aimed at industrial-scale production).
The book doesn't go into too much details (which is probably a good thing given the audience), but makes use of citations, so curious readers can dig further into research papers.
What I particularly found interesting so far is that the book often explains the history of various aspects of bread science. Like every science, bread science is a process. For example, models that explain how gluten is structured, and how dough captures gas, evolve over time. The still common myth (or oversimplification) that gluten traps gas like a balloon, for example, …
The self-published book is aimed at hobbyist and professional bakers alike, who want to learn more about the chemical processes during every step of baking. Bread science is interesting on its own, but it can of course also be applied to baking better artisan bread (although a large part of bread research is probably aimed at industrial-scale production).
The book doesn't go into too much details (which is probably a good thing given the audience), but makes use of citations, so curious readers can dig further into research papers.
What I particularly found interesting so far is that the book often explains the history of various aspects of bread science. Like every science, bread science is a process. For example, models that explain how gluten is structured, and how dough captures gas, evolve over time. The still common myth (or oversimplification) that gluten traps gas like a balloon, for example, was long debunked.
This looks like a very promising book science I'm really interested in baking and the science behind it 🍞️
It’s been centuries since the robots of Panga gained self-awareness and laid down their tools; centuries since they wandered, en …
Capitalist Realism: Is There No Alternative? explores Fisher's concept of "capitalist realism," which he takes to describe "the widespread sense …
Capitalist Realism: Is There No Alternative? explores Fisher's concept of "capitalist realism," which he takes to describe "the widespread sense …