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Tanjamaltija, February 9, 2013 (view all comments by Tanjamaltija)
Bread is the staff and stuff of life... and the best bread of all comes from Malta!: http://www.planetmona. com /food-on-planetmona /65-news/3024 -the-maltese-hobza
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dulcimist, January 30, 2013 (view all comments by dulcimist)
A wonderful guide to the art of artisan bread (& pizza) by Portland's own baker. Step by step Ken Forkish lays out the steps to not only bake your own bread but opens the door to realizing how versatile just the four ingredients (flour, water, salt and yeast) plus time and temperature can be.
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Jessica Weissman, January 2, 2013 (view all comments by Jessica Weissman)
Here's an artisan bread book that takes a new approach. Ken Forkish includes recipes with timings that are realistic for people with day jobs who can't stay home to tend developing dough. He has several non-perferment recipes that work, as well as preferment and levain recipes that are a notch or two less fussy than some.
I've had nothing but good results from his recipes and techniques.
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WongKaiWen, December 23, 2012 (view all comments by WongKaiWen)
Awesome bread book! It doesn't have a ton of recipes, but it does have a ton of technique information. Changed my bread baking, for the better. The recipes make 2 loaves of bread, so I prepped my neighbors for random bread gifts, but we've been finishing every bite. And there's only 2 of us!
WongKaiWen, December 23, 2012 (view all comments by WongKaiWen)
Awesome bread book! It doesn't have a ton of recipes, but it does have a ton of technique information. Changed my bread baking, for the better. The recipes make 2 loaves of bread, so I prepped my neighbors for random bread gifts, but we've been finishing every bite. And there's only 2 of us!
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
New Hardcover
Ken Forkish
0 stars -
0 reviews
$35.00
In Stock
Product details
272 pages
Ten Speed Press -
English9781607742739
Reviews:
"Review"
by Publishers Weekly,
"Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ('The Principles of Artisan Bread,' 'Basic Bread Recipes,' 'Levain Bread Recipes,' and 'Pizza Recipes'), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining 'Great Details for Bread and Pizza,' make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast 'prosciutto' pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour."
"Review"
by The Oregonian,
"Forkish's instructions are clear, concise and incredibly precise....For true artisan bread lovers — and homemade pizza fanatics — this book sets a new standard."
"Review"
by Library Journal,
"Exceptionally detailed and clearly written with dedicated bakers in mind....Cooks and students who are serious about the craft of bread baking will definitely want to check out this title."
"Review"
by Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking,
"Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book — Flour Water Salt Yeast — in which he reveals all."
"Review"
by Gabriel Rucker, chef/owner of Le Pigeon restaurant,
"Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries — that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have."
"Review"
by Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry,
"This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey — all that without having to get up to bake in the middle of the night."
"Review"
by Karen Brooks, restaurant critic, Portland Monthly,
"Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory."
"Synopsis"
by Random,
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.
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