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

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More Details
Published:
Berkeley [Calif.] : Ten Speed Press, [2012].
Format:
Book
Edition:
First edition.
Physical Desc:
265 pages : color illustrations ; 26 cm
Language:
English
ISBN:
9781607742739 : HRD, 160774273X : HRD, 9781607742739 (HRD), 160774273X (HRD), 160774273X :, 9781607742739 :

Notes

General Note
Includes index.
Description
"From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. 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 a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives--enabling them to bake the breads they love in the time they have available--make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts"--,Provided by publisher.
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. But 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), Flour Water Salt Yeast is an indispensable resource for bakers, be they novices or serious enthusiasts"--,Provided by publisher.
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Citations
APA Citation (style guide)

Forkish, K. (2012). Flour water salt yeast: the fundamentals of artisan bread and pizza. First edition. Berkeley [Calif.], Ten Speed Press.

Chicago / Turabian - Author Date Citation (style guide)

Forkish, Ken. 2012. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. Berkeley [Calif.], Ten Speed Press.

Chicago / Turabian - Humanities Citation (style guide)

Forkish, Ken, Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. Berkeley [Calif.], Ten Speed Press, 2012.

MLA Citation (style guide)

Forkish, Ken. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. First edition. Berkeley [Calif.], Ten Speed Press, 2012.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
05a0dd7b-1d89-41e4-7c1b-362ffabb0e3d
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Record Information

Last Horizon Extract TimeSep 16, 2022 09:54:36 AM
Last File Modification TimeSep 26, 2022 05:31:42 AM
Last Grouped Work Modification TimeSep 26, 2022 05:27:27 AM

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