As a great cookbook, Flour Water Salt Yeast will offer you more than just a collection of recipes for amazing bread and pizza – it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. As we already said many times, the most important things are not the recipes but the actual techniques. In our opinion, a good cookbook was to offer much more than a few recipes. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. For us, have the ability to recreate all the recipes in this book in our home oven is what makes this book stand out from many others. In contrast to other bread books, this one is suited for the home baker.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for Artisan Bread and Neapolitan-style pizzas. It is a passion that has led him to create some of the best and most critically lauded bread and pizzas in the USA. For Ken Forkish, well-made bread is more than just a pleasure. You probably agree with us, when we say there are a few things more satisfying than biting into a freshly and perfectly baked bread.
0 kommentar(er)
