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The Resource Flour water salt yeast : the fundamentals of artisan bread and pizza, Ken Forkish ; photography by Alan Weiner

Flour water salt yeast : the fundamentals of artisan bread and pizza, Ken Forkish ; photography by Alan Weiner

Label
Flour water salt yeast : the fundamentals of artisan bread and pizza
Title
Flour water salt yeast
Title remainder
the fundamentals of artisan bread and pizza
Statement of responsibility
Ken Forkish ; photography by Alan Weiner
Creator
Contributor
Subject
Genre
Language
eng
Summary
  • "From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of 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"--
  • "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"--
Assigning source
  • Provided by publisher
  • Provided by publisher
Cataloging source
DLC
Dewey number
641.81/5
Illustrations
illustrations
Index
index present
LC call number
TX769
LC item number
.F67 2012
Literary form
non fiction
Label
Flour water salt yeast : the fundamentals of artisan bread and pizza, Ken Forkish ; photography by Alan Weiner
Instantiates
Publication
Note
Includes index
Contents
The principles of artisan bread. The backstory ; Eight details for great bread and pizza ; Equipment and ingredients ; Essay : Where does our flour come from? -- Basic bread recipes. Basic bread method ; Straight doughs ; Doughs made with pre-ferments ; Essay : The early morning bread baker's routine -- Levain bread recipes. Understanding levain ; Levain method ; Hybrid leavening doughs ; Essay : The 3-kilo boule ; Pure levain doughs ; Advanced levain doughs ; Essay : Making a bread (or pizza) dough you can call your own -- Pizza recipes. Pizza and focaccia method ; Pizza doughs ; Pizza and focaccia -- Lagniappe -- Metric conversion charts
Control code
ocn772137147
Dimensions
26 cm.
Edition
1st ed.
Extent
265 p.
Isbn
9781607742739
Isbn Type
(hbk.)
Lccn
2012012080
Other physical details
col. ill.
System control number
  • (OCoLC)772137147
  • a989819
Label
Flour water salt yeast : the fundamentals of artisan bread and pizza, Ken Forkish ; photography by Alan Weiner
Publication
Note
Includes index
Contents
The principles of artisan bread. The backstory ; Eight details for great bread and pizza ; Equipment and ingredients ; Essay : Where does our flour come from? -- Basic bread recipes. Basic bread method ; Straight doughs ; Doughs made with pre-ferments ; Essay : The early morning bread baker's routine -- Levain bread recipes. Understanding levain ; Levain method ; Hybrid leavening doughs ; Essay : The 3-kilo boule ; Pure levain doughs ; Advanced levain doughs ; Essay : Making a bread (or pizza) dough you can call your own -- Pizza recipes. Pizza and focaccia method ; Pizza doughs ; Pizza and focaccia -- Lagniappe -- Metric conversion charts
Control code
ocn772137147
Dimensions
26 cm.
Edition
1st ed.
Extent
265 p.
Isbn
9781607742739
Isbn Type
(hbk.)
Lccn
2012012080
Other physical details
col. ill.
System control number
  • (OCoLC)772137147
  • a989819

Library Locations

    • Plainfield LibraryBorrow it
      Plainfield Public Library 126 South Main St, Plainfield, WI, 54966, US
      44.2136784 -89.4923491

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