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Flour Water Salt Yeast by Ken Forkish, book cover
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Flour Water Salt Yeast

by Ken Forkish

Downloads
1K+
First published
2012
Pages
337
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About this book

Ken Forkish adapts techniques from professional bakeries for home bread making, explaining how fermentation and temperature affect dough. The recipes cover bread, pizza and focaccia, with approaches based on straight dough, pre-ferments and levain. His introduction emphasizes weighing ingredients and understanding the process behind a loaf, using flour, water, salt and yeast as the foundation.

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About the author

Ken Forkish - BDeBooks
Ken Forkish

Ken Forkish is an American chef and author who owned Ken's Artisan Bakery and Ken's Artisan Pizza. Previously based in Portland, Oregon, Forkish has retired and relocated to Hawaii.

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Book facts

First published
2012
Reading time
About 6 hours
Pages
337
Language
English
Genre
Baking
Formats
PDF, EPUB, MOBI, Read online