Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

By Forkish, Ken & Alan Weiner

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ISBN
9781607742739
Publisher
Ten Speed: Crown Pub. Group


REVIEWS

Library Journal

Reviewed on August 1, 2012  |  Science and Technology

Forkish—chef and owner of Ken's Artisan Bread and Ken's Artisan Pizza in Portland, OR—is passionate about baking; he's still nurturing a levain he started in 1999. His first book is exceptionally detailed and clearly written with dedicated bakers in mind. Home cooks who intend to make a quick loaf of bread once every six months may enjoy some of the recipes, but to t...Log In or Sign Up to Read More

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