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Author : Adriana Cerrotti
Publisher :
ISBN 13 : 9780983871736
Total Pages : 36 pages
Book Rating : 4.8/5 (717 download)
Download or read book Making Bread with Baker Ted written by Adriana Cerrotti and published by . This book was released on 2012-03-04 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jim Lahey
Publisher : W. W. Norton & Company
ISBN 13 : 0393066304
Total Pages : 225 pages
Book Rating : 4.3/5 (93 download)
Download or read book My Bread: The Revolutionary No-Work, No-Knead Method written by Jim Lahey and published by W. W. Norton & Company. This book was released on 2009-09-22 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.
Author : Alexandra Daum
Publisher : Appetite by Random House
ISBN 13 : 0525611029
Total Pages : 288 pages
Book Rating : 4.5/5 (256 download)
Download or read book Occasionally Eggs written by Alexandra Daum and published by Appetite by Random House. This book was released on 2021-04-20 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the creator of the popular blog, Occasionally Eggs, comes a beautiful debut cookbook exploring the bounty of the seasons, filled with more than 110 simple vegetarian recipes. Alexandra Daum loves nothing more than harvesting her garden throughout the year, and creating satisfying, seasonally-driven recipes. In her first cookbook, Occasionally Eggs, she shows us how simple it can be to cook healthy(ish) vegetarian meals with local fruits and vegetables, and pantry staples, like grains and legumes. Hard-to-find ingredients are kept to a minimum, with a focus on flavour combinations that make the best possible use of market finds. Largely plant-based, with the exception of occasional uses of honey and eggs, this book will inspire you to include fresh, local produce in your daily meal preparation. With over 110 delicious and nourishing recipes, Occasionally Eggs will create excitement as the seasons change. You'll explore fresh, vibrant flavours in spring and summer, with dishes like Chickpea Apricot Grain Salad, Spring Pesto Pizza, Sweet Corn and Zucchini Pakoras, and Strawberry Elderflower Ginger Beer Floats. In autumn and winter, it's a time to enjoy cozier, warmer meals, including Apple Hazelnut Waffles, Sesame Roasted Delicata Squash, Smoky Mushroom Pumpkin Chili, and Tahini Date Banana Bread. Occasionally Eggs is equal parts instruction and inspiration, with substitutions, tips, and tricks to allow for intuitive cooking based on what you have on hand. In addition to her seasonal offerings, Alexandra includes chapters on useful staples and basic fermentation, so you can try your hand at a homemade kombucha or spelt sourdough, and fill your fridge with easy-to-make oat milk or tahini dressing. This is truly a year-round recipe collection and a book you'll turn to for years to come.
Author : Apollonia Poilâne
Publisher : Rux Martin/Houghton Mifflin Harcourt
ISBN 13 : 132881078X
Total Pages : 295 pages
Book Rating : 4.3/5 (288 download)
Download or read book Poilâne written by Apollonia Poilâne and published by Rux Martin/Houghton Mifflin Harcourt. This book was released on 2019 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.
Author : Joy Wilson
Publisher : Hachette Books
ISBN 13 : 1401304192
Total Pages : 562 pages
Book Rating : 4.4/5 (13 download)
Download or read book Joy the Baker Cookbook written by Joy Wilson and published by Hachette Books. This book was released on 2012-02-28 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.
Author : Robert Wells
Publisher : Franklin Classics
ISBN 13 : 9780343006983
Total Pages : 152 pages
Book Rating : 4.0/5 (69 download)
Download or read book The Modern Bread Baker written by Robert Wells and published by Franklin Classics. This book was released on 2018-10-14 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Eric Pallant
Publisher : Agate Publishing
ISBN 13 : 1572848537
Total Pages : 253 pages
Book Rating : 4.5/5 (728 download)
Download or read book Sourdough Culture written by Eric Pallant and published by Agate Publishing. This book was released on 2021-09-14 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the Covid-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity. Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
Author : Stanley Ginsberg
Publisher : W. W. Norton & Company
ISBN 13 : 0393245225
Total Pages : 521 pages
Book Rating : 4.3/5 (932 download)
Download or read book The Rye Baker: Classic Breads from Europe and America written by Stanley Ginsberg and published by W. W. Norton & Company. This book was released on 2016-09-27 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Author : Nicole Gulotta
Publisher : Shambhala Publications
ISBN 13 : 0834840650
Total Pages : 225 pages
Book Rating : 4.8/5 (348 download)
Download or read book Eat This Poem written by Nicole Gulotta and published by Shambhala Publications. This book was released on 2017-03-21 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: A literary cookbook that celebrates food and poetry, two of life's essential ingredients. In the same way that salt seasons ingredients to bring out their flavors, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. The twenty-five inspiring poems in this book—from such poets as Marge Piercy, Louise Glück, Mark Strand, Mary Oliver, Billy Collins, Jane Hirshfield—are accompanied by seventy-five recipes that bring the richness of words to life in our kitchen, on our plate, and through our palate. Eat This Poem opens us up to fresh ways of accessing poetry and lends new meaning to the foods we cook.
Author : Peter Reinhart
Publisher : Ten Speed Press
ISBN 13 : 1607746522
Total Pages : 258 pages
Book Rating : 4.6/5 (77 download)
Download or read book Bread Revolution written by Peter Reinhart and published by Ten Speed Press. This book was released on 2014-10-21 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.
Author : Mark Bittman
Publisher : Mariner Books
ISBN 13 : 0358539331
Total Pages : 265 pages
Book Rating : 4.3/5 (585 download)
Download or read book Bittman Bread written by Mark Bittman and published by Mariner Books. This book was released on 2021 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had--best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain--including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread.
Author : Daniel Leader
Publisher : Harper Collins
ISBN 13 : 0688092616
Total Pages : 338 pages
Book Rating : 4.6/5 (88 download)
Download or read book Bread Alone: Bold Fresh written by Daniel Leader and published by Harper Collins. This book was released on 1993-11-19 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Good bread is hard to find and easy to make," says Dan Leader as he draws you into the ancient world of traditional bread baking. Unlike any other bread book, Bread Alone will provide you with a comprehensive guide to creating—at home—the country-style breads that have consistently captured the imagination and the taste buds of the world. In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. And as you begin to bake, you will learn the importance of the primary ingredient in great bread: your own observations. These are some of the breads and techniques you will master: In the chapter "Becoming Bread," you will learn to identify and shop for the highest quality flour available. And you will seek it out because you'll taste the difference. Making a poolish will become second nature to you as you master the Learning Recipe: Classic Country-Style Hearth Loaf and its delicious variations. Whatever your schedule, there is a bread for you. In the chapter "Straight-Dough Breads: Traditional Breads for a Modern Life-Style," you are shown how to start and finish a recipe in five hours, or morning-to-night, or night-to-night. You will bake sourdough bread in its many forms. By gently introducing the concept of sourdough—how it is made, how it is maintained, and how to get the best flavor from it—Leader demystifies it and makes it accessible to you. Discover the wonders of rye bread: From the dense and chewy Finnish Sour Rye to the fragrant Danish Light Rye, everyone's tastes are served. The mystery of pain au levain, French for "bread from a sourdough or wild yeast," unfolds into an understandable, user-friendly process. From My Personal Favorite Pain au Levain, a typical large Parisian loaf, to Pain au Levain with Pecans and Dried Cherries, the "Family of Traditional Pain au Levain" includes some of the best loaves baked around the world. A perfect baguette is a beautiful thing. From shaping to scoring, you will learn how to make the authentic French baguette at home. The purpose of an organic certifier—find out how and why one farmer becomes dedicated to his role as land steward. Brioche, Chocolate-Apricot Kugelhopf, Panettone, and Semolina Sesame Rolls are a few recipes you will find in "A Family of Breads Inspired by Traditional French and Italian Breads." Finally, when a quick bread is all you have time to bake, you will find recipes for such delights as Vanilla Bean Butter Loaf; Dried Pear, Port, and Poppy Seed Loaf; and Provolone Sage Corn Loaf. Bread Alone is the bread book that cooks and bakers have been waiting for. From the wheat fields of the Midwest to the hot and steamy boulangeries of Paris, you will travel the long and delicious road to flawless bread baking. You will emerge a better baker and with a deeper understanding of what it takes to make perfect loaves. Bakers entertain you with stories of their love of baking (even in the most adverse situations). Bread Alone is the bible of bread books and a must-have for bread lovers everywhere.
Author : Maurizio Leo
Publisher : Clarkson Potter
ISBN 13 : 0593138422
Total Pages : 433 pages
Book Rating : 4.5/5 (931 download)
Download or read book The Perfect Loaf written by Maurizio Leo and published by Clarkson Potter. This book was released on 2022-11-08 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: JAMES BEARD AWARD WINNER • IACP AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 “Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest ONE OF SAVEUR'S BEST COOKBOOKS OF THE YEAR Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond. Recipes cover flavorful, crowd-pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.
Author : Robert Wells
Publisher :
ISBN 13 : 9781332879311
Total Pages : 156 pages
Book Rating : 4.8/5 (793 download)
Download or read book The Modern Practical Bread Baker written by Robert Wells and published by . This book was released on 2016-06-23 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Modern Practical Bread Baker: Giving the Newest Methods of Making Bread by Hand and Machinery Probably there are few callings that can claim an older or more respectable origin than that of the Baking Trade, and nothing marks the progress of the world's cuisine more clearly than the difference that exists between ancient and modern bread making. It is interesting to note the change. The earliest method was to soak the grain in water and to dry it by natural or artificial heat, after having subjected it to pressure. The next advance was to pound or bray the grains in a mortar, or between stones hence the word bread - brayed. The oat-cakes of Scotland are prepared from grains that have been ground somewhat more thoroughly, and mixed with salt and water, kneaded and rolled out thin, and cooked before a good fire or on an iron girdle hung above the fire. Scones and pea meal bannocks are made in the same way. The Passover cakes of the Israelites are similarly prepared. The Southern hoe cake does not differ materially from the above varieties, which are all called unleavened, no leaven being used in their manufacture. Leaven is literally that which is applied internally to raise the bread, and it was first used by the Egyptians - presumably in the time of Moses. From the Egyptians it spread to the Greeks, then to the Romans, and from them to all parts of the world. The baking industry (or the baking trade, as it is commonly called) has a deeper and fuller interest to mankind than any of its offshoots - pastry, confectionery, etc., as the one is a necessity and the others only luxuries. The staff of life, let it be made by man or woman, requires to be properly manipulated. This is of the most paramount interest, and assuredly goes to at once build up the wealth and stamina of a nation. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Cenk Sonmezsoy
Publisher : Abrams
ISBN 13 : 1683351029
Total Pages : 483 pages
Book Rating : 4.6/5 (833 download)
Download or read book The Artful Baker written by Cenk Sonmezsoy and published by Abrams. This book was released on 2017-10-17 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 100 extraordinary desserts—with photos and meticulous instructions—by the creator of the internationally acclaimed blog Cafe Fernando: “Superb.” —David Lebovitz, bestselling author of My Paris Kitchen Written, styled, photographed, and designed by Cenk Sönmezsoy, The Artful Baker shares the inspiring story of a passionate home baker, beginning with his years after graduate school in San Francisco and showcasing the fruits of a baking obsession he cultivated after returning home to Istanbul. Sönmezsoy’s stories and uniquely styled images, together with his original creations and fresh take on traditional recipes, offer a window into the life of this luminary artist. The Artful Baker is comprised of almost entirely new content, with a few updated versions of readers’ favorites from his blog, such as Brownie Wears Lace, his signature brownies topped with blond chocolate ganache and bittersweet chocolate lace (originally commissioned by Dolce & Gabbana and awarded “Best Original Baking and Desserts Recipe” by Saveur magazine); Raspberry Jewel Pluot Galette, inspired by Chez Panisse’s 40th anniversary celebrations; and Devil Wears Chocolate, his magnificent devil’s food cake. Covering indulgences from cookies to cakes and tarts to ice creams, recipes include Pistachio and Matcha Sablés; Tahini and Leblebi (double-roasted chickpeas) Swirl Brownies; Sakura Madeleines; Sourdough Simit, the beloved ring-shaped Turkish bread beaded with sesame seeds; Isabella Grape and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart named after the Golden Girl Blanche Devereaux. Each has been tested by an army of home bakers with varying levels of skill, equipment, and access to ingredients, and revised to ensure they’ll work flawlessly in any kitchen. Measurements of ingredients are provided in both volume and weight (grams), and where a volume measurement isn’t useful, weight measurements are provided in both ounces and grams.
Author : Emmanuel Hadjiandreou
Publisher : Ryland Peters & Small
ISBN 13 : 1788794036
Total Pages : 327 pages
Book Rating : 4.7/5 (887 download)
Download or read book The First-time Bread Baker written by Emmanuel Hadjiandreou and published by Ryland Peters & Small. This book was released on 2021-08-10 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: This entry level guide to baking bread at home starts by setting out the tools and equipment needed and explains the science behind the alchemy of turning flour, yeast and water into the bread we love so much. Delicious step-by-step recipes for every day include a 60-minute Soda Bread, a Half-and-half Sourdough Loaf and a Sandwich Loaf. Occasional bakes to have fun with are Puffy Pitta Pockets, Pizza Dough and Crunchy Breadsticks, whilst enriched dough sweet treats to try include Sticky Apple & Cinnamon Buns and a Chocolate & Cherry Stollen.
Author : Ken Forkish
Publisher : Ten Speed Press
ISBN 13 : 1607742748
Total Pages : 274 pages
Book Rating : 4.6/5 (77 download)
Download or read book Flour Water Salt Yeast written by Ken Forkish and published by Ten Speed Press. This book was released on 2012-09-18 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 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. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. 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. 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. 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. 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. Flour Water Salt Yeast is 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. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
