Flour water salt yeast the fundamentals of artisan bread and pizza
"In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or complex levain, each of Forkish's impeccable recipes yields exceptional r...
| Main Author: | Forkish, Ken (Author) |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
Berkeley :
Ten Speed Press,
[2012]
|
| Edition: | First Edition. |
| Subjects: |
| Summary: |
"In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or complex levain, each of Forkish's impeccable recipes yields exceptional results. But in addition to the recipes, Flour Water Salt Yeast offers readers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. With a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, and tips for creating and adapting bread baking schedules that fit in readers' day-to-day lives (enabling them to bake the breads they love in the time they have available), Flour Water Salt Yeast is an indispensable resource for bakers, be they novices or serious enthusiasts"-- |
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| Item Description: |
Includes index. |
| Physical Description: |
265 pages : color illustrations ; 26 cm |
| ISBN: |
9781607742739 160774273X 9781607742746 1607742748 |
| Author Notes: |
After a twenty-year career in the tech industry, Ken Forkish decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, Flour Water Salt Yeast , won both a James Beard and IACP award. |