Coverart for item
The Resource Flour water salt yeast : the fundamentals of artisan bread and pizza, Ken Forkish ; photography by Alan Weiner

Flour water salt yeast : the fundamentals of artisan bread and pizza, Ken Forkish ; photography by Alan Weiner

Label
Flour water salt yeast : the fundamentals of artisan bread and pizza
Title
Flour water salt yeast
Title remainder
the fundamentals of artisan bread and pizza
Statement of responsibility
Ken Forkish ; photography by Alan Weiner
Creator
Contributor
Subject
Genre
Language
eng
Summary
"From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of 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"--
Assigning source
Provided by publisher
Cataloging source
DLC
http://library.link/vocab/creatorName
Forkish, Ken
Dewey number
641.81/5
Illustrations
illustrations
Index
index present
LC call number
TX769
LC item number
.F67 2012
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
Weiner, Alan
http://library.link/vocab/subjectName
  • Bread
  • Pizza
  • COOKING / Courses & Dishes / Bread
  • COOKING / Courses & Dishes / Pizza
  • COOKING / Methods / Baking
Label
Flour water salt yeast : the fundamentals of artisan bread and pizza, Ken Forkish ; photography by Alan Weiner
Link
978-1-60774-273-9.jpg
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
The principles of artisan bread. The backstory ; Eight details for great bread and pizza ; Equipment and ingredients ; Essay : Where does our flour come from? -- Basic bread recipes. Basic bread method ; Straight doughs ; Doughs made with pre-ferments ; Essay : The early morning bread baker's routine -- Levain bread recipes. Understanding levain ; Levain method ; Hybrid leavening doughs ; Essay : The 3-kilo boule ; Pure levain doughs ; Advanced levain doughs ; Essay : Making a bread (or pizza) dough you can call your own -- Pizza recipes. Pizza and focaccia method ; Pizza doughs ; Pizza and focaccia -- Lagniappe -- Metric conversion charts
Control code
1382959
Dimensions
26 cm.
Edition
First edition
Extent
265 pages
Isbn
9781607742739
Isbn Type
(hbk.)
Lccn
2012012080
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
color illustrations
System control number
  • (Sirsi) 1382959
  • (OCoLC)772137147
Label
Flour water salt yeast : the fundamentals of artisan bread and pizza, Ken Forkish ; photography by Alan Weiner
Link
978-1-60774-273-9.jpg
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
The principles of artisan bread. The backstory ; Eight details for great bread and pizza ; Equipment and ingredients ; Essay : Where does our flour come from? -- Basic bread recipes. Basic bread method ; Straight doughs ; Doughs made with pre-ferments ; Essay : The early morning bread baker's routine -- Levain bread recipes. Understanding levain ; Levain method ; Hybrid leavening doughs ; Essay : The 3-kilo boule ; Pure levain doughs ; Advanced levain doughs ; Essay : Making a bread (or pizza) dough you can call your own -- Pizza recipes. Pizza and focaccia method ; Pizza doughs ; Pizza and focaccia -- Lagniappe -- Metric conversion charts
Control code
1382959
Dimensions
26 cm.
Edition
First edition
Extent
265 pages
Isbn
9781607742739
Isbn Type
(hbk.)
Lccn
2012012080
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
color illustrations
System control number
  • (Sirsi) 1382959
  • (OCoLC)772137147

Library Locations

    • Boxford Town LibraryBorrow it
      7A Spofford Road, Boxford, MA, 01921, US
      42.6926190 -71.0151645
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