Flour water salt yeast : the fundamentals of artisan bread and pizza
(Book)

Book Cover
Average Rating
Published
Berkeley : Ten Speed Press, c2012.
Edition
1st ed.
Physical Desc
265 pages : col. ill. ; 26 cm.
Status
Cambria Library - Adult Nonfiction
641.815
1 available
Los Osos Library - Adult Nonfiction
641.815
1 available
Nipomo Library - Adult Nonfiction
641.815
1 available

Copies

LocationCall NumberStatusDue Date
Arroyo Grande Library - Adult Nonfiction641.815Checked OutFebruary 8, 2023
Atascadero Library - Adult Nonfiction641.815Checked OutFebruary 25, 2023
Cambria Library - Adult Nonfiction641.815On Shelf
Los Osos Library - Adult Nonfiction641.815On Shelf
Nipomo Library - Adult Nonfiction641.815On Shelf
Show All Copies

Description

Loading Description...

Also in this Series

Checking series information...

More Like This

Loading more titles like this title...

More Details

Format
Book
Language
English

Notes

General Note
Includes index.
Description
"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 complex levain, each of Forkish's impeccable recipes yields exceptional results. In addition to the recipes, Flour Water Salt Yeast offers readers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. With a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, and tips for creating and adapting bread baking schedules that fit in readers' day-to-day lives (enabling them to bake the breads they love in the time they have available), this book is an indispensable resource for bakers, be they novices or serious enthusiasts"--,Provided by publisher.
Awards
James Beard Foundation Book Award Winner.
Awards
The IACP Cookbook Awards Winner.

Staff View

Loading Staff View.