Flour Water Salt Yeast

Flour Water Salt Yeast

The Fundamentals of Artisan Bread and Pizza

Book - 2012
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"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"--
Publisher: Berkeley, CA :, Ten Speed Press,, [2012]
Edition: First edition
Copyright Date: ©2012
ISBN: 9781607742739
Characteristics: 265 pages : colour illustrations ; 26 cm
Additional Contributors: Weiner, Alan (Alan S.)


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Jul 15, 2017

This is a great book for the more 'serious' bread maker who wants to know the 'why' as well as the 'how'. Understand the chemistry and you will consistently have amazing bread because you will know how to adjust your dough. Clear, thorough and precise. Read it as a book for all the theory and information, then start baking.

Feb 04, 2017

I learned to make yeasty breads back in the 70s. Lots of yeast and lots of kneading. This process is very different and I'm excited about it. Scant yeast, long ferment time, no kneading, a couple of folds and a lovely crusty yet moist bread.

This book has less recipes than Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes. That is a good thing when turning bread baking on its head as far as I was concerned. Ken's book was a good start, Jeffrey's book would be good for a reference. However, I would have rather Jeffrey have his measurements in grams than pounds and ounces for the home cook.

I used my Romertopf instead of a Dutch oven. Didn't soak it first, but did preheat with the oven. I'm sure I could have used any of my oven crockery (even my Tagine) with good results. Love the technique love the bread.

Jun 30, 2016

If you want to learn how to make good artisan bread intuitively or by a recipe, this is the book you should read.

Mar 06, 2016

I really am enjoying this book, it really gives context for the process of bread making and what you're hoping to achieve. I Found the authors youtube videos helpful as well as this is my first time baking proper bread.

Feb 13, 2016

Confess I haven't read this one, but it sounds like it would be easier to visit the Simply So Good website for the recipe, rather than wade through the wordiness:
Super easy, foolproof recipe for crusty bread. Easy to add flavours, too.

Feb 13, 2016

Wordy, incomplete .
If you want a better book for fundamentals, i recommend The Bread Bakers Apprentice .

Jan 17, 2014

Interesting recipes, but a tad wordy; needs to pare down instructions. Another flaw for the home baker: the number of Duch Ovens needed: two. The containers required for long term fermenting are enormous. So if you live is an average to smallish place, with a "normal" sized refrigerator, you will have to make modifications. Figuring out how to do half the recipe amounts would make all these manageable for someone working at home. And, oh yeah, you will have to figure out an appropriate time schedule, as the various concoctions take between 6-14 hours to be ready for the oven. Hopefully, after all this rigamarole, the results would be exceptionally tasty. Haven't tried any yet.

Dec 01, 2012

Focused on straight bread, this book contains some alternate methods for developing and baking bread in a dutch oven to produce a more caramelized crust. There's no enriched doughs here or fancy forming techniques just good flavored unenriched breads (and pizza crusts) with a strong section of levain bread. The author raves about his croissants and pain au chocolat but doesn't include the recipes.The method used here is easy but lengthy and I really don't care for proofing then turning the loaf out and then placing in the dutch oven (too much handling) but you can't argue with results. The loaf was flavorful with nice uneven holes with a crust that sings when taken out of the oven

Oct 24, 2012

Really enjoyed this book. Give it a read if you enjoy bread as much as I do!

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