Emily Buehler in the Folk School Cooking Studio
This past April, when my biannual bread-making class at the Folk School was canceled, I decided to use the time to record some videos to share online. The videos cover some of the material we discuss in class. They include some bread-making basics like information about ingredients, a little bit of biology and chemistry for the science folks, and tips to use throughout the process, from kneading to shaping to baking. The final video in the series is about sourdough starter, and then there is a bonus video in which I make sourdough English muffins.
 
I tend to use everyday kitchen tools instead of specialty equipment, and to offer alternatives to “use what you have” (or what you can find at the thrift store!). Since most of us bake in an ordinary oven, it’s good to know ways to make it better for baking bread. Over the years, I’ve gathered a lot of ideas from students about baking at home as well. I hope the videos will be accessible to beginners as well as seasoned bread-makers.
Watch the playlist of Emily’s videos above, or visit Emily’s YouTube page.

Upcoming Folk School Class with Emily

Baking Traditional Breads

April 4–10, 2021

Investigate European and American bread making from the simplest rustic loaves to rich celebration breads. Sourdough and sweet breads, wild and baker’s yeasts, brown and white breads – bake them all using special baker’s tools, variations from the home kitchen, and decorations that make them authentic and personal. Try the wood-fired oven and learn to use home ovens to get hearth-bread results. All levels welcome, though some kitchen familiarity is recommended.

Learn more.

Emily Buehler
About Emily Buehler

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.

Visit Emily’s website.