Greater Houston Section

Science Café: The Chemistry and Craft of Bread Making

  • 30 Sep 2021
  • 6:00 PM - 7:00 PM
  • Zoom Meeting

Registration is closed

Science Café: The Chemistry and Craft of Bread Making

Speaker: Emily Jane Buehler, author of Bread Science

The process of making bread is full of science, from the microorganisms that perform fermentation in the dough, to the stretching of gluten during kneading, to the physics of the bubbles that form in the dough. This talk will give an overview of this science, with a focus on places in the bread-making process where bakers can look to improve their loaves. We'll cover the relationship between fermentation time and flavor, what happens during kneading (and during "no-kneading"), tips to make a home oven behave like a bakery oven, and more.

Thursday September 30th

6:00 - 7:00 pm CDT

Via Zoom or In Person

Online: Enjoy Emily Buehler's presentation from the comfort of home or your location of choice. Register to receive the Zoom meeting link by email. Registration is free!

In-Person (20 tickets available): Join us at the White Elm Café starting at 5:30 pm to watch Emily's presentation in a social setting. Ticket price of $5/person includes a beverage and light refreshments, post-seminar discussion with a White Elm Café baker, and entry into a door prize draw for a copy of Emily's book. Additional food and drink will be available for purchase from the Café menu. Purchase tickets at

White Elm Cafe and Bakery

14079 Memorial Drive
Houston, TX 77079

5:30 pm - Social networking
6:00 pm - Watch presentation in social setting
7:00 pm - Live Q&A with White Elm Café baker,

door prize draw for a copy of "Bread Science"

Biography: Emily Jane Buehler completed graduate school in chemistry and worked six years as a bread baker before realizing she wanted to be a writer. Her first book, Bread Science, explores the science and craft of baking bread. Her second book, Somewhere and Nowhere, is a memoir of a bicycle trip from New Jersey to Oregon that explores the benefits of living in the present moment. Emily currently writes romantic fiction. She is also a freelance copyeditor. She teaches bread-making classes and continues to travel by bicycle.

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