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Cookbook

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

Ken Forkish
Publisher: Ten Speed Press
Edition: 2012
41
Recipes
13
Recipe reviews
4.9
Avg recipe rating
0.0
Avg book rating

Ken Forkish's 2012 guide to artisan bread and pizza making contains 41 recipes covering fundamental techniques and formulas. The cookbook has generated 13 member reviews on Cookbooker with an average rating of 4.9 out of 5, with The Saturday White Bread, Field Blend #1, and Overnight Country Blonde receiving the most attention from community members.

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Popular Recipes

Show All (41)
  1. The Saturday White Bread
    ⭐ 5.0 · 2 reviews · Page 81
  2. 75% Whole Wheat Levain Bread
    ⭐ 5.0 · 1 review · Page 144
  3. Double-Fed Sweet Levain Bread
    ⭐ 5.0 · 1 review · Page 182
  4. Field Blend #1
    ⭐ 5.0 · 1 review · Page 155
  5. Harvest Bread with Poolish
    ⭐ 5.0 · 1 review · Page 103
  6. Overnight 40% Whole Wheat Bread
    ⭐ 5.0 · 1 review · Page 93
  7. Overnight Country Blonde
    ⭐ 5.0 · 1 review · Page 168
  8. Overnight Pizza Dough with Levain
    ⭐ 5.0 · 1 review · Page 222
  9. Pain de Campagne
    ⭐ 5.0 · 1 review · Page 141
  10. White Bread with 80% Biga
    ⭐ 5.0 · 1 review · Page 106
  11. White Bread with Poolish
    ⭐ 5.0 · 1 review · Page 98
  12. The Saturday 75% Whole Wheat Bread
    ⭐ 4.0 · 1 review · Page 85

Recent Recipe Reviews

Pain de Campagne
jenncc
5/5
5 years ago
Another great loaf from this book. My only complaint, which has occurred with other recipes in this book, is that the levain recipe makes f... Read review
0 helpful