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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.
Subjects:
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 Available
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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