Flour Water Salt Yeast
- Downloads
- 1K+
- First published
- 2012
- Pages
- 337
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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Book facts
- Author
- Ken Forkish
- First published
- 2012
- Reading time
- About 6 hours
- Pages
- 337
- Language
- English
- Genre
- Baking
- Formats
- PDF, EPUB, MOBI, Read online