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Flour Water Salt Yeast : The Fundamentals of Artisan Bread and Pizza [a Cookbook] by Ken Forkish (2012, Hardcover)
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About this product
Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-10160774273X
ISBN-139781607742739
eBay Product ID (ePID)2309674688
Product Key Features
Book TitleFlour Water Salt Yeast : the Fundamentals of Artisan Bread and Pizza [A Cookbook]
Number of Pages272 Pages
LanguageEnglish
Publication Year2012
TopicCourses & Dishes / Bread, Courses & Dishes / Pizza, Methods / Baking
IllustratorYes
GenreCooking
AuthorKen Forkish
FormatHardcover
Dimensions
Item Height1.1 in
Item Weight40.7 Oz
Item Length10 in
Item Width8 in
Additional Product Features
Intended AudienceTrade
LCCN2012-012080
ReviewsWinner, IACP Awards 2013- Baking: Savory or Sweet Winner, James Beard Foundation Award 2013 -Baking and Dessert "If books full of stunning bread porn - all craggy crusts, yeasty bubbles and floured work surfaces - are your thing, here''s Flour Water Salt Yeast by Ken Forkish." -Eater National "Legendary Portland baker Ken Forkish (of the watershed Ken''s Artisan Bakery and much-loved Ken''s Artisan Pizza ) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast , he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients." -portlandmonthlymag.com "Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title." -Library Journal Forkish''s instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard." -Oregonian, June 25, 2012 "Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour. -Publishers Weekly, 6/4/2012 "Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book-Flour Water Salt Yeast-in which he reveals all." -Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking "Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries-that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have." -Gabriel Rucker, chef/owner of Le Pigeon restaurant "This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey-all that without having to get up to bake in the middle of the night." -Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry "Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory." -Karen Brooks, restaurant critic, Portland Monthly, Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour. -Publishers Weekly, 6/4/2012, Winner, IACP Awards 2013- Baking: Savory or Sweet Winner, James Beard Foundation Award 2013 -Baking and Dessert "If books full of stunning bread porn -- all craggy crusts, yeasty bubbles and floured work surfaces -- are your thing, here''s Flour Water Salt Yeast by Ken Forkish." --Eater National "Legendary Portland baker Ken Forkish (of the watershed Ken''s Artisan Bakery and much-loved Ken''s Artisan Pizza ) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast , he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients." --portlandmonthlymag.com "Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title." --Library Journal Forkish''s instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard." --Oregonian, June 25, 2012 "Owner of Ken''s Artisan Pizza and Ken''s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn''t want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour. --Publishers Weekly, 6/4/2012 "Ken Forkish''s story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book--Flour Water Salt Yeast--in which he reveals all." --Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking "Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you''ve ever had. He has set the bar for Portland bakeries--that''s why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have." --Gabriel Rucker, chef/owner of Le Pigeon restaurant "This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey--all that without having to get up to bake in the middle of the night." --Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry "Ken Forkish is an artisan for our times, and the kind of ''handcraft-it-yourself'' dreamer who makes Portland, Oregon, one of America''s top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory." --Karen Brooks, restaurant critic, Portland Monthly, Winner, IACP Awards 2013- Baking: Savory or Sweet "If books full of stunning bread porn - all craggy crusts, yeasty bubbles and floured work surfaces - are your thing, here''s Flour Water Salt Yeast by Ken Forkish." -Eater National "Legendary Portland baker Ken Forkish (of the watershed Ken''s Artisan Bakery and much-loved Ken''s Artisan Pizza ) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast , he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients." -portlandmonthlymag.com "Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title." -Library Journal Forkish''s instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard." -Oregonian, June 25, 2012 "Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour. -Publishers Weekly, 6/4/2012 "Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book-Flour Water Salt Yeast-in which he reveals all." -Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking "Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries-that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have." -Gabriel Rucker, chef/owner of Le Pigeon restaurant "This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey-all that without having to get up to bake in the middle of the night." -Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry "Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory." -Karen Brooks, restaurant critic, Portland Monthly, "Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title." -Library Journal Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard." -Oregonian, June 25, 2012 "Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour. -Publishers Weekly, 6/4/2012 "Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book-Flour Water Salt Yeast-in which he reveals all." -Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking "Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries-that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have." -Gabriel Rucker, chef/owner of Le Pigeon restaurant "This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey-all that without having to get up to bake in the middle of the night." -Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry "Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory." -Karen Brooks, restaurant critic, Portland Monthly, Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard." -Oregonian, June 25, 2012 "Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour. -Publishers Weekly, 6/4/2012, Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard." -Oregonian, June 25, 2012 "Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour. -Publishers Weekly, 6/4/2012 "Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book-Flour Water Salt Yeast-in which he reveals all." -Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking "Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries-that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have." -Gabriel Rucker, chef/owner of Le Pigeon restaurant "This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey-all that without having to get up to bake in the middle of the night." -Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry "Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory." -Karen Brooks, restaurant critic, Portland Monthly, "If books full of stunning bread porn - all craggy crusts, yeasty bubbles and floured work surfaces - are your thing, here''s Flour Water Salt Yeast by Ken Forkish." -Eater National "Legendary Portland baker Ken Forkish (of the watershed Ken''s Artisan Bakery and much-loved Ken''s Artisan Pizza ) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast , he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients." -portlandmonthlymag.com "Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title." -Library Journal Forkish''s instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard." -Oregonian, June 25, 2012 "Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour. -Publishers Weekly, 6/4/2012 "Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book-Flour Water Salt Yeast-in which he reveals all." -Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking "Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries-that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have." -Gabriel Rucker, chef/owner of Le Pigeon restaurant "This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey-all that without having to get up to bake in the middle of the night." -Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry "Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory." -Karen Brooks, restaurant critic, Portland Monthly
Dewey Edition23
Dewey Decimal641.81/5
Table Of ContentIntroduction Part 1: The Principles of Artisan Bread 1: The Backstory 2: Eight Details for Great Bread and Pizza 3: Equipment and Ingredients Essay: Where Does Our Flour Come From? Part 2: Basic Bread Recipes 4: Basic Bread Method 5: Straight Doughs 6: Doughs Made with Pre-Ferments Essay: The Early Morning Bread Baker's Routine Part 3: Levain Bread Recipes 7: Understanding Levain 8: Levain Method 9: Hybrid Leavening Doughs Essay: The 3-Kilo Boule 10: Pure Levain Doughs 11: Advanced Levain Doughs Essay: Making a Bread (or Pizza) Dough You Can Call Your Own Part 4: Pizza Recipes 12: Pizza and Focaccia Method 13: Pizza Doughs 14: Pizza and focaccia Lagniappe Metric Conversion Charts Acknowledgments Index
SynopsisNEW YORK TIMES BESTSELLER . From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure-it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast , Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you're a total beginner or a serious baker, Flour Water Salt Yeas t has a recipe that suits your skill level and time constraints- Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza-it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread., NEW YORK TIMES BESTSELLER - From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast , Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you're a total beginner or a serious baker, Flour Water Salt Yeas t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread., From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast , Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you're a total beginner or a serious baker, Flour Water Salt Yeas t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
LC Classification NumberTX769.F67 2012
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Ratings and reviews
Most relevant reviews
- 11 Mar, 2021Most favourable review
Much more than a "cookbook"
I have enjoyed bread baking for many years. This book, Flour Water Salt Yeast, is an inspiration to me to deepen and widen my avocation of baker. The author desribes his own development in the art with articluation and clarity and he brings in the history and philosophy of the history of bread baking. While it does have many recipes it is much more than a "cookbook."Verified purchase: YesCondition: New
- 17 Feb, 2016Most critical review
For the Pro's.
Might be interesting to a professional baker. Too involved for a homeowner lacking professional bakery tools of the trade. Doubt it would be all that useful for the home. Much easier and better choices can be had.Verified purchase: YesCondition: New
- 14 Jul, 2020
Best bread book period!
This is an awesome book on baking bread and pizza dough. I've learn much more about the chemistry of baking from Kens book. This is the most in depth book on baking bread that I have ever read and the recipes are awesome. Fully enjoyed. a great read!Verified purchase: YesCondition: Pre-owned
- 01 Apr, 2017
Fabulous bread book!
I have had this book from my library so long it was embarrassing, so I bought my own! Greatest bread baking info. And also pizza. Every bread baker should have it. The bread with starter is work but worth it. The pizza is the best homemade pizza ever.Verified purchase: YesCondition: New
- 19 Oct, 2024
If you are just starting to cook bread, you need this book.
One of the best written books I have read in quite some time. Easy to understand. Lots of specific detail related to bread making.Verified purchase: YesCondition: Pre-owned
- 19 Mar, 2023
Take your bread to the next level!
I have been making my own bread for a while now. This book is helping me to finesse my bread. It has helped me to understand more of what is actually going on, what variables I can tweak, etc. It is great if you want to go into sourdough as well.Verified purchase: YesCondition: Pre-owned
- 12 Jun, 2019
How to make wonderful artisan bread at home.
This cook book is super in that the new baker can begin with easier breads and as they gain confidence progress to more complicated breads with even greater tasting results. But the easier breads are a great hit themselves. If you're going to use this process it requires purchasing some specific equipment that I was able to get for well under $200
Verified purchase: YesCondition: Pre-owned
- 04 Apr, 2019
Flour, Water, Salt, Yeast Cook Book Review
Excellent books which covers multiple topics. It is geared towards some interested in serious bread making and not a shake and bake.Verified purchase: YesCondition: New
- 02 May, 2023
Simple, crusty bread, detailed explanations.
If you like simple, crusty bread, cooked at high temperature, this book will improve your life. This is not a recipe book but rather a "why" and "how to". I've been baking bread for 40 years and never understood how to predict the quality of the outcome. Just made my first bread - mostly following one of the recipes-awesome. I can already improvise based on the information in this book.Verified purchase: YesCondition: Pre-owned
- 21 Sep, 2020
The Best Artesian Bread Book -- Ever
Each step is well explained with both descriptions and full color photos. So far, each recipe has turned out beautifully.Verified purchase: YesCondition: Pre-owned
