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

by Forkish, Ken / Weiner, Alan (PHT)

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For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure ─ it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Whether you are a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints.

image of Flour Water Salt Yeast : The Fundamentals of Artisan Bread and Pizza
  • S$61.42 Online Price
  • S$55.28 Kinokuniya Privilege Card Member Price
  • Availability Status : In stock at the Fulfilment Centre.
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  • Singapore Main store

    Shelf Location
    : K05-01, Q01-07, Q01-04
    : Available
  • Bugis store

    Shelf Location
    : H01-01, F06-03
    : Available
  • Jurong store

    Shelf Location
    : A06-04, A07-04, A07-01
    : Available
Item Type English Books (Hardcover)
Publication Date 2012/09
Publisher Ten Speed Pr (US)
ISBN 9781607742739
Size/Pages 265p


"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"--

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