Summary: 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.
