Flour Water Salt Yeast
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you're a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread.
Stats for nerds
21recommend
35mentions
28people
2017–2025years
77% recommend23% neutral
Mentions per year
What Hacker News says
- That's true, "bread" in the US is atrocious. I recommend flour, water, salt, yeast. Amazing book if you want to get into home baking.
- Pretty much any of Ken Forkish's recipes. Linked below is one that I find really accessible and a great intro for folks new to bread baking who want to get a bit more into the finesse side of the experience. The way the dough is handled is important, I've found, since it's very easy to overwork it. Ken does a good job of describing the process.
If you were to buy only one bread book, I would highly recommend _Flour, Water, Salt, Yeast_.
[1]https://www.epicurious.com/recipes/food/views/saturday-white...
- I can only recommend flour, water, salt, yeast by Ken Forkish if you want to get amazing results.
However there is some amount of time commitment that I think might be hard if you don't have the luxury of working from home or being/having a stay at home partner.
The second best thing might be using a bread baking machine, that takes most of the work from you. It doesn't taste as good, but it's similarly healthy I'd guess.
- If you want even tastier bread I'd recommend Ken Forkish - Flour Water Salt Yeast.
I started baking bread after moving to Canada because American/Canadian bread is horrific.
It was never as good as the bread in Germany or France though.
After Reading this book I was able to make better bread than I can find at almost any bakery in Germany.
- You may want to get hold of a copy of: Flour Water Salt Yeast by Ken Forkish
- I like Ken Forkish’s “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza”
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