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

I tried many recipes but when I found this book , my bread making life has been changed. This is 75% whole wheat Saturday bread. But I struggled lot because of the temperature issue in India. But now I know the besic from this book. Thank you Mr Ken Forkins.

The sellers need to handle books carefully. Bent corners, torn covers etc are not done.The book is excellent and a must-buy for anyone who wants to learn about bread making.

I loved the book. It’s very informative. I wanted it for a long time. And the delivery was good. I liked that they sent a letter because the book was a little delayed

The only bread book you will ever need!Every recipe and technique is so so well thought out and planned and detailed with troubleshooting and issues and oh my god just everything. Measurements temperatures and timings are written so well that even a home baker will make fabulous breads.. just read the entire book for a week cover to cover repeatedly and then enter the kitchen is my advise..thank you for creating this beautiful book

Books are good condition

Simply brilliant. The basic knowledge it gives on breads and how to tweak different parameters to get the required results is amazing. Perhaps the best book on breads.

amazing. absolutely amazing! all i have to say. the recipes, the explanations, the directions, very easy to follow ! love this book

if you are a novice or amateur and want to master the art of bread baking then there is nothing better than this book.

This is a masterfully written book to ease the beginning baker into the world of artisan bread making. It covers all the basics and more. Beautiful photographs and tips and guidance to ensure that you not onl bake the best bread but understand the whys and hows of every step as you're doing them.

Recommend

After lots of failure doing the bread, I decided to do a more profond theoretical research on the subject. I encountered this title on the internet (among many other book recommandations) and I decided to try it. And i'm glad that I did! The bread made by using the recipes in the book is a taste explosion. I like particularly the bread with biga.KF's journey to the bakery industry is inspiring. His method is much more simple to follow. His explanations provide you all the necessary and very important foundations on the bread subject, with a principal focus on temperature and time - the critical elements that are normally not throughly explained by many bread makers. I totally recommend this book to those who want to explore the world of bread.

O livro é muito bom. Explica o uso da temperatura dos ingredientes e do tempo para fazer pães incríveis.A história de vida do Ken também é bem legal. O que esse livro me ajudou foi mais na teoria de como se fazer pães e na simplicidade das receitas. Ele só apresenta um jeito de incorporar ingredientes, um jeito de dobrar a massa, um jeito de dividir e formar os pães. E com essa base, apresenta receitas que variam de diversas maneiras (farinha, hidratação, tempo de fermentação e etc) mas possuem a mesma estrutura. Sem as "firulas" (que são indispensáveis mas não essenciais per se) fica mais tranquilo fazer aquele pão gostoso e bonito. As outras técnicas (batard vs boule) como usar a navalha para fazer a arte no pão (que ele não apresenta), massas com ingredientes adicionais, é melhor ver em outro livro, pois nesse não tem.E no fim de tudo isso, ainda tem receitas de pizza e foccacia, o que é bem legal :D

Muy bien libro! Lo recomiendo mucho para todos aquellos que deseen adentrarse en el mundo del pan y las masas. Información muy completa y súper bien explicado.