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

Ken Forkish
4.8 out of 5 stars  See all reviews (39 customer reviews)

Print List Price: £30.00
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Book Description

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.

Product details

  • Format: Kindle Edition
  • File Size: 5675 KB
  • Print Length: 272 pages
  • Publisher: Ten Speed Press; 1 edition (18 Sept. 2012)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B007SGLZH6
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Bestsellers Rank: #65,707 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.8 out of 5 stars
4.8 out of 5 stars
Most Helpful Customer Reviews
19 of 20 people found the following review helpful
5.0 out of 5 stars An excellent book for the home baker 26 Jun. 2013
Format:Hardcover|Verified Purchase
This is a very good book on true Artisan bread making - Forkish takes you through from the basic ingredients via simple yeasted breads right through to complex levain based (sourdough) breads. His methods are very easy to follow, but are completely different from the typical "leave it to rise for one hour" approach. This is a good thing. Most of his breads rise overnight and have a much more complex flavour because of it. He gives example schedules as well, so you can plan out the baking over a couple of days. This doesn't mean there is lot of work in creating bread here, it just takes a while - most of which time you can easily be out at work or off doing something else.

My favourite recipes are the "Overnight Country Blonde" and the "Pain au Bacon", both of which are stunning!

I have a couple of comments though:

In the levain based bread section, he advises building up an awful lot of levain, then chucking most of it away. I think this is wasteful, but I have had good success building up half the amount he specifies.

Also, to get the best from this book, you will need to either already own or invest in a Dutch Oven or large cast iron lidded casserole that fits into your oven. I use a Lodge Combo Cooker (see link below) which is absolutely perfect. If you don't have such a container, it really is worth buying one as it will take the bread to another level - there's also the benefit of being able to cook other stuff in it too!

Lodge Combo Cooker with Shallow Skillet Lid, 3 qt

Other than the recipes and techniques, Forkish's story is pretty interesting and entertaining.
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14 of 15 people found the following review helpful
5.0 out of 5 stars Best bread making book on the market. 4 April 2014
I purchased this book from another seller. I am working my way through the recipes within this book and so far they have all come out brilliantly. The author gives a list of equipment that he believes is needed for his recipes, but he does state that things like the 12L tub for mixing are his preference & not essential. I for one have no intention of getting one of these and use a 6L mixing bowl. Forkish always makes enough dough for two loaves of bread, I half his recipes and make enough for one at a time. He does not use a stand mixer, nor does he do lots of kneading, as his recipes are slow rise and most take at least 18hrs.. Forkish gives concise instructions and reasons for working the way he does and if you are not sure you can watch his methods on YouTube.

Some say that this book is not for the novice but I would argue why learn to make bread the wrong way, when you can start off as you should go on. I do agree with Forkish that we know far more about the science of bread making and we all have fridges, so why continue making bread the way we have made for over 100 years. We need to learn and adjust. Also if you just want to turn out a loaf of bread that tastes the same as you can buy from any bakers what is the point?

The one piece of equipment that you'll definitely need for his recipes is a Dutch Oven that can withstand very high temperatures.
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9 of 10 people found the following review helpful
5.0 out of 5 stars A fun book for serious amateurs 7 May 2014
Format:Hardcover|Verified Purchase
I have really only started baking bread properly since our daughter bought me Paul Hollywood's '100 Great Breads' which is a great starting point. I then bought his book 'How to Bake' and that takes you further. This book is much more concerned with you understanding the chemistry of bread-making and then letting you try it. There are aspects which surprise you at first - 3 grams of yeast instead of 20, 12-14 hours fermentation instead of 4, using much less salt and using plain flour instead of strong white flour and last, but not least, baking bread in a dutch oven! I have to say that, if you persevere, you will marvel at just how fantastic bread can taste! The only downside is that you will realise just how tasteless most shop-bought bread really is, even the stuff made by nationally recognised bakers. In a world where quality has been forsaken for efficiency, this book will remind you that less is more and that patience really does bring its own, wonderful rewards.
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2 of 2 people found the following review helpful
4.0 out of 5 stars Challenging and exciting 1 Nov. 2013
Format:Kindle Edition|Verified Purchase
Having made my own bread for some years I find this book both challenging and exciting. It is both challenging and exciting to make bread without the normal yeast and 2 rising methods and allows you to experiment with the wetness of the dough to your own preference. It is also challenging learning methods used in a bakery condition and reproduce them at home in a domestic environment. I have made some of the breads and the flavours do take getting used to if you bake normal breads but it is worth it. I am no expert baker of breads however I have a variety of books on bread and I find the description of the recipes very easy to follow and to adapt to different quantities. This will take my baking to another level.
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1 of 1 people found the following review helpful
I am 61 and up until three months ago had never baked a loaf in my life and I have to say this book is brilliant. Instructions are crystal clear and the teaching on why you do what you do gives one the confidence to experiment and the bread I produced from day one is the best bread I have ever eaten. That's not meant to sound arrogant; I just followed the instructions and if I can do it then anyone can. Part of the secret is good flour, so forget that cheap, mass produced strong white from the local supermarket and go for stone ground flours from one of the excellent British mills that are available mail order. Yes it's more expensive, but the smell, taste and texture is divine. If you are new to this, like I am, places like Shipton Mill, Stoates and Gilchesters are worth looking at (and you get to support British farmers!). Forkish mentions using Cambro containers as dough tubs, but you can't get them in the UK so a large bowl and a plastic bag works just fine for me. Likewise you don't need to use a cast iron Dutch Oven, an ordinary loaf tin will do (the Le Creuset one is utterly brilliant and worth every penny). I have looked at a number of bread books (I'm addicted to this now), but this is unquestionably the best one for me and I would go as far as to say if I could only have one then this would be it.
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Most Recent Customer Reviews
5.0 out of 5 stars Fantastic book, very clear and concise
Fantastic book, very clear and concise, I'm working my way through the recipes and even adapting my own recipes. Very practical hands on book. The bread is excellent.
Published 6 days ago by J M Coggan
4.0 out of 5 stars Four Stars
Not quite enough info
Published 9 days ago by russell sacks
5.0 out of 5 stars Five Stars
Brilliant book
Published 22 days ago by melp
5.0 out of 5 stars Five Stars
Excellent book!
Published 24 days ago by Incky
5.0 out of 5 stars Five Stars
useful for beginners, easy understand
Published 2 months ago by ED AND GRU COMPANY Ltd
5.0 out of 5 stars Outstanding
Outstanding book. Despite the multitude of recipes it is essentially one method with variations. But what a method! Read more
Published 2 months ago by N. Lott
5.0 out of 5 stars Five Stars
Excellent book written from soul
Published 3 months ago by marinos
5.0 out of 5 stars Five Stars
Very pleased.
Published 4 months ago by Mrs. S. J. Wakeford
5.0 out of 5 stars Real bread from your own kitchen
great book, written with love and passion for the subject, it's a fascinating insight into bread making with lots of great information. Read more
Published 4 months ago by Miss Deborah Norris
3.0 out of 5 stars Surprisingly one of the best bread books I have read in a while and...
It's a good all rounder great breads parts in depth others plain and simple ,love the baguettes, this book would be in my top 5 of bread books

There are a lot of very... Read more
Published 4 months ago by R. A .U
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