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Flour water salt yeast : the fundamentals of artisan bread and pizza /

"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... Full description

Main Author: Forkish, Ken.
Other Authors: Weiner, Alan.
Format: Book
Language: English
Published: Berkeley [Calif]. : Ten Speed Press, 2012
Edition: 1st ed.
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.
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Place a Hold
Library Location Call Number Status
Neenah Adult Nonfiction 641.815 F764f Due: 09/10/2016
Campbellsport Adult Nonfiction CKB 009000 Available
Menasha Adult Nonfiction 641.815 F72f Available
Plainfield Adult Nonfiction 641.815 For Available
Ripon Adult Nonfiction 641.815 Forkish Available


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