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Title Flour water salt yeast [electronic resource] : the fundamentals of artisan bread and pizza / Ken Forkish ; photographs by alan Weiner.
Author Forkish, Ken.
Publication Berkeley : Ten Speed Press, [2012]
Copyright date ©2012
Edition First edition.
Description 1 online resource (265 pages) : color illustrations
text file
Call # eBOOK
Note Includes index.
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"-- Provided by publisher.
"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"-- Provided by publisher.
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.
Note Description based on print version record.
Subject Bread.
Pizza.
COOKING / Courses & Dishes / Bread.
COOKING / Courses & Dishes / Pizza.
COOKING / Methods / Baking.
Genre Cookbooks.
Electronic books.
Addl. Author OverDrive, Inc.
Related To Print version: Forkish, Ken. Flour water salt yeast. 1st ed. Berkeley : Ten Speed Press, c2012 9781607742739 (DLC) 2012012080 (OCoLC)772137147
ISBN 9781607742746 (electronic bk.)
1607742748 (electronic bk.)

Location CALL # Status Message
 Electronic Resource  eBOOK    ONLINE  (ONLINE)