![]() The breads and pizza doughs vary in leavening (levain only, levain plus commercial yeast or commercial yeast only), flours used and their proportions and fermentation schedules. Forkish presents a set of techniques and very manageable equipment requirements that apply to essentially every formula in the book. But it does a superb job of demystifying bread making. The book is short on bread science and focused rather than comprehensive. It is certainly a great addition to my bread book library.įorkish is clearly writing for the home baker who wants to bake the highest quality bread of a particular type: Crusty, open-crumbed, mixed flour hearth loaves. Flour Water Salt Yeast won both the James Beard Award this year and also the very prestigious IACP award. I liked it immediately, and I ordered it as soon as I got home. ![]() ![]() On our last visit to Portland, I browsed Ken Forkish's baking book, Flour Water Salt Yeast, at Powell's bookstore. I've driven by it a few times on my way to somewhere else, but, if I've ever had Ken's bread, it has been in Portland restaurants. ![]() I've been aware of Ken's Artisan Bakery in Portland, Oregon since shortly after it opened. ![]() My first bakes from Flour Water Salt Yeast, by Ken Forkish ![]()
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