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


  • Full Title : Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
  • Autor: Ken Forkish
  • Print Length: 272 pages
  • Publisher: Ten Speed Press; 1 edition
  • Publication Date: September 18, 2012
  • Language: English
  • ISBN-10: B007SGLZH6
  • ISBN-13: 
  • Download File Format | Size: azw3 | 8,56 Mb

 

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From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring 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.

 

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