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Flour Water Salt Yeast Book
Table of Contents
- The Backstory
- Eight Details for Great Bread and Pizza
- Equipment and Ingredients
- Basic Bread Method
- Straight Doughs
- Doughs Made with Pre-Ferments
- Understanding Levain
- Levain Method
- Hybrid Leavening Dough
- Pure Levain Doughs
- Advanced Levain Doughs
- Pizza and Focaccia Method
- Pizza Doughs
- Pizza and Focaccia
About the Author
After a twenty-year career in the high-tech industry, Ken Forkish decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France.
Praise for Flour Water Salt Yeast
“Exceptionally detailed and clearly written with dedicated bakers in mind... Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.” — Library Journal
“Forkish’s instructions are clear, concise and incredibly precise… For true artisan bread lovers—and homemade pizza fanatics—this book sets a new standard.” — Oregonian
“Ken Forkish’s story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book—Flour Water Salt Yeast—in which he reveals all.” — Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking
“Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had. He has set the bar for Portland bakeries—that’s why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.” — Gabriel Rucker, chef/owner of Le Pigeon restaurant
“This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey—all that without having to get up to bake in the middle of the night.” — Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry
“Ken Forkish is an artisan for our times, and the kind of ‘handcraft-it-yourself’ dreamer who makes Portland, Oregon, one of America’s top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.” — Karen Brooks, restaurant critic, Portland Monthly
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