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Ken forkish cookbook5/21/2023 "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. For true artisan bread lovers - and homemade pizza fanatics - this book sets a new standard." "Forkish's instructions are clear, concise and incredibly precise. Cooks and students who are serious about the craft of bread baking will definitely want to check out this title. "Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast, he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients."Įxceptionally detailed and clearly written with dedicated bakers in mind. If books full of stunning bread porn all craggy crusts, yeasty bubbles and floured work surfaces are your thing, here's Flour Water Salt Yeast by Ken Forkish. Winner, James Beard Foundation Award 2013 - Baking and Dessert Winner, IACP Awards 2013 - Baking: Savory or Sweet
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