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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Hardcover – 20 Oct 2012

4.7 out of 5 stars 74 customer reviews

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Product details

  • Hardcover: 272 pages
  • Publisher: Ten Speed Press; 1 edition (20 Oct. 2012)
  • Language: English
  • ISBN-10: 160774273X
  • ISBN-13: 978-1607742739
  • Product Dimensions: 21.1 x 2.5 x 26.2 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (74 customer reviews)
  • Amazon Bestsellers Rank: 7,317 in Books (See Top 100 in Books)
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Product description

Review

Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
-Publishers Weekly, 6/4/2012

Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard."
-Oregonian, June 25, 2012

"Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
-Publishers Weekly, 6/4/2012

Winner, IACP Awards 2013- Baking: Savory or Sweet
Winner, James Beard Foundation Award 2013 -Baking and Dessert
If books full of stunning bread porn all craggy crusts, yeasty bubbles and floured work surfaces are your thing, here's"Flour Water Salt Yeast"byKen Forkish.
Eater National
"Legendary Portland baker Ken Forkish (of the watershedKen's Artisan Bakeryand much-lovedKen's Artisan Pizza)has joined the ranks of the lauded letterers with his mammoth new cookbook"Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza."In"Water Flour Salt Yeast," he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients."
portlandmonthlymag.com
Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.
Library Journal
Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard."
Oregonian, June 25, 2012
"Owner of Ken s Artisan Pizza and Ken s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn t want to pay $2.50 for a cup of herbal tea). Divided into four sections ( The Principles of Artisan Bread, Basic Bread Recipes, Levain Bread Recipes, and Pizza Recipes ), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining Great Details for Bread and Pizza, make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast prosciutto pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
Publishers Weekly, 6/4/2012
Ken Forkish s story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book Flour Water Salt Yeast in which he reveals all.
Peter Reinhart, author of "Artisan Breads Every Day "and" The Joy of Gluten-Free, Sugar-Free Baking"
Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you ve ever had. He has set the bar for Portland bakeries that s why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.
Gabriel Rucker, chef/owner of Le Pigeon restaurant
This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey all that without having to get up to bake in the middle of the night.
Michel Suas, founder of the San Francisco Baking Institute and author of "Advanced Bread and Pastry"
Ken Forkish is an artisan for our times, and the kind of handcraft-it-yourself dreamer who makes Portland, Oregon, one of America s top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.
Karen Brooks, restaurant critic, Portland Monthly"

Winner, IACP Awards 2013- Baking: Savory or Sweet
Winner, James Beard Foundation Award 2013 -Baking and Dessert

-If books full of stunning bread porn -- all craggy crusts, yeasty bubbles and floured work surfaces -- are your thing, here's Flour Water Salt Yeast by Ken Forkish.-
--Eater National
-Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbookWater Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast, he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients.-
--portlandmonthlymag.com
-Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.-
--Library Journal
Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard.-
--Oregonian, June 25, 2012
-Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections (-The Principles of Artisan Bread, - -Basic Bread Recipes, - -Levain Bread Recipes, - and -Pizza Recipes-), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining -Great Details for Bread and Pizza, - make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast -prosciutto- pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
--Publishers Weekly, 6/4/2012
-Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book--Flour Water Salt Yeast--in which he reveals all.-
--Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking
-Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries--that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.-
--Gabriel Rucker, chef/owner of Le Pigeon restaurant
-This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey--all that without having to get up to bake in the middle of the night.-
--Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry
-Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.-
--Karen Brooks, restaurant critic, Portland Monthly

About the Author

After a twenty-year career in the tech industry, KEN FORKISH decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.


Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I took up making bread as a hobby and diversion from 'work' a few years ago. I got the mixer, and found the right flour practiced and made hundreds of loaves. I thought they were pretty good.

Until I bought this book..

This book completely changed how I make bread, and I think it's brilliant.

The methods take more time, but it's time waiting, while you sleep or do something else. The effort is miniscule compared to other 'kneading' methods (that you've spent time perfecting), this needs just a bit of gentle folding, microscopic amounts of yeast... It's completely counterintuitive. But read and follow the instructions exactly and be careful with timing and temperatures and you'll make bread that looks exactly like the one on the cover. It's crusty, chewy and full of bubbly pockets.. Really brilliant bread that you'd pay at least £5 for in a artisan bakery.

A few things you should get when you buy the book
- electronic scale,
http://www.amazon.co.uk/gp/aw/d/B000ZNM51O/ref=mp_s_a_1_1?qid=1450629549&sr=8-1&pi=SX200_QL40&keywords=electronic+scales+kitchen&dpPl=1&dpID=31tudZF4mWL&ref=plSrch

- a electronic thermometer (I bought the Heston one)
http://www.amazon.co.uk/gp/aw/d/B00IXM4T5O/ref=mp_s_a_1_1?qid=1450629503&sr=8-1&pi=SX200_QL40&keywords=heston+thermometer&dpPl=1&dpID=51ikfAJlyCL&ref=plSrch

- a banneton (basket) to prove the dough
http://www.amazon.co.uk/gp/aw/d/B006J7JWHU/ref=mp_s_a_1_7?qid=1450629397&sr=8-7&pi=AC_SX236_SY340_QL65&keywords=proving+basket&dpPl=1&dpID=41%2BJ82-jG0L&ref=plSrch

-a medium to large size cast iron casserole with a lid to bake in. You could splash out on a le creuset casserole but take a tip and get any other brand for a tenth of the price they are just as good.
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Format: Hardcover Verified Purchase
Great book for making bread!

At first it may seem daunting, and personally I felt a bit discouraged and thought that the process was being overly complex for no particular reason, but after my first ever try following the instructions I got spectacular results! (see image)

So even though it may take more time or the number of steps might seem unnecessarily high, put your faith in this book as it will not lead you astray!
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By Dan on 19 Sept. 2016
Format: Hardcover Verified Purchase
This is a great book, very thorough but at the same time ken keeps things simple. I Like his overnight room temperature ferment technique and will make breadmaking much more convenient for me.
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Format: Hardcover Verified Purchase
Brilliant book. I've made a few different loaves which have all turned out well.
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Format: Hardcover Verified Purchase
Love this book
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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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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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