Flour Water Salt Yeast by Ken Forkish

Flour Water Salt Yeast by Ken Forkish

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 Yeast 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.

Ken Forkish left Silicon Valley and corporate America after a twenty-year stint in the tech business to pursue a career as a baker. Ken's Artisan Bakery began in 2001 in Portland, Oregon, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. Flour Water Salt Yeast, his debut book, won both a James Beard and an IACP prize.

SKU	Unavailable
ISBN 13	9781607742739
ISBN 10	160774273X
Title	Flour Water Salt Yeast
Author	Ken Forkish
Condition	Unavailable
Binding Type	Hardback
Publisher	Random House USA Inc
Year published	2012-09-18
Number of pages	272
Prizes	Winner of James Beard Cookbook Award - Best Baking & Desserts 2013
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable