Stories by Emily Buehler

Emily Buehler is a writer in Hillsborough, North Carolina. After finishing her graduate degree in chemistry, she worked for six years as a bread baker, which led to her first book, Bread Science. She continues to teach bread-making classes at the Campbell Folk School and is almost finished with her second book, a memoir of a cross-country bicycle trip. Visit her online at www.twobluebooks.com. Follow Emily Buehler on Twitter @twobluebooks

Salt: Defender of the Carotenoids

If flour is the star of bread making, salt is the director, invisible in the dough but controlling its action and timing. Salt adds flavor.

September 4, 2013 — Emily Buehler

Sustainability

Enzymes: The Little Molecules That Bake Bread

When I first began making bread, the science involved was always in the back of my mind. I had an idea of what occurred—my diagram for the chemical reactions in dough looked something like this:When I started preparing a manual for a bread-making class, however, I really began to wonder about the details...

September 28, 2012 — Emily Buehler