Flour water salt yeast : the fundamentals of artisan bread and pizza
(Book)
Author
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
641.815
1 available
Los Osos Library - Adult Nonfiction
641.815
1 available
641.815
1 available
Nipomo Library - Adult Nonfiction
641.815
1 available
641.815
1 available
Copies
| Location | Call Number | Status | Due Date |
|---|---|---|---|
| Arroyo Grande Library - Adult Nonfiction | 641.815 | Checked Out | February 8, 2023 |
| Atascadero Library - Adult Nonfiction | 641.815 | Checked Out | February 25, 2023 |
| Cambria Library - Adult Nonfiction | 641.815 | On Shelf | |
| Los Osos Library - Adult Nonfiction | 641.815 | On Shelf | |
| Nipomo Library - Adult Nonfiction | 641.815 | On Shelf |
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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.
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