Flour Water Salt Yeast by Ken Forkish
The Fundamentals of Artisan Bread and Pizza

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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.

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 a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

About Ken Forkish

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After a twenty-year career in the high-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. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France.
Published September 18, 2012 by Ten Speed Press. 272 pages
Genres: Cooking. Non-fiction

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The Wall Street Journal

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From Israeli to Ethiopian, Jerusalem boasts even more cuisines than religions. Aram Bakshian Jr. reviews Ken Forkish's "Flour Water Yeast Salt," Jenna Weber's "White Jacket Required," and Yotam Ottolenghi and Sami Tamimi's "Jerusalem."

Nov 09 2012 | Read Full Review of Flour Water Salt Yeast: The F...

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