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^ Read ! Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish ↠ eBook or Kindle ePUB. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza 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. 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 f
| Title | : | Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza |
| Author | : | |
| Rating | : | 4.48 (933 Votes) |
| Asin | : | 160774273X |
| Format Type | : | paperback |
| Number of Pages | : | 272 Pages |
| Publish Date | : | 2017-05-18 |
| Language | : | English |
"The new standard for artisan bread books." according to I. Lozada. I've read many of the usual suspects of this genre: Jim Lahey, Chad Robertson, Amy's Bread, Peter Reinhart. You would think that there wasn't that much room for improvement based on what those fine books have taught. But what Ken Forkish has done here is not simply to give . Slade Allenbury said One of the best. Even if you own dozens of bread books, as I do, you will find much to love about Ken Forkish's "Flour, Water, Salt, Yeast." One of my biggest difficulties in making bread at home has always been scoring the top of the loaf before baking it. Even when I use an oiled razor bl. Fantastic, but you should know . This book could easily receive one or five stars, depending on what you are looking for. It was perfect for me, but I would like to clarify exactly what it is you would get out of this book, and what you would not.First off, if you are looking for a book of great, simple re
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 . He has set the bar for Portland bakeries—that’s why we use his bread at Le Pigeon. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. 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
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. 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,
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.
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