Barnes & NobleFlour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] by Ken Forkish
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Web ID: 1478914211 reviewssorted by Newest
Excellent resource
I have been baking bread (mostly sourdough) for several years and have made some improvements to my product with repetition. But using this resource has been fantastic. Easy and entertaining to read, with outstanding directions and encouragement, this has helped me make much better bread already!
Customer review from Ooni
Beautiful read
Explains the chemistry of bread in such a lovely manner
Customer review from Ooni
Delectable Breads!
Made a number of breads in this book, including the pizza. I love this book so much, not just because I wow dinner guests, but because I am wow'd! I read another review that says the author doesn't detail his instructions. I found them to be detailed, but if you want video to watch the author go through the process, he has videos on YouTube as well (under his name). Purchased a second book as a gift after I tried a few recipes myself.
Recommends this product
Customer review from barnesandnoble.com
Basically a Textbook about Bread
I’m a novice baker that got into bread-baking a couple of years ago. I had been steadily creating more and more complex loaves, but I was a bit frustrated because I didn’t really know exactly what was causing my bread to turn out the way it did. This book solves that problem! Instead of teaching how to make fancier, more elaborate loaves, Ken takes you back to the basics and teaches you the best way to handle every aspect of the bread making process—and, better yet, he tells you *why* those methods work. It was everything that the scientist in me could have wanted in a recipe book! Ken explains how to think about bread like a baker; he teaches you how yeast/gluten/flour/etc behave, and what factors can cause their behaviour to be tweaked in one direction or another. There’s even an entire chapter dedicated to teaching you how to think about creating your own recipes! On top of that, the recipes Ken provides you with are amazing. The first recipe in the book is the Saturday White Bread. It’s the simplest and fastest recipe in the book, so I gave it a go. My loaves came out *perfect*, and were easily the best ones I’ve ever made. They looked exactly like the example photos, and the success was all the sweeter because I knew exactly why they came out as good as they did. I can’t wait to steadily work through the rest of this!
Recommends this product
Customer review from barnesandnoble.com
Well Written
I like the easy to understand secrets of craft bread baking. I have been experimenting with his concepts and look forward to perfecting my own baking.
Customer review from Ooni
Nothing to great bread in 1 book
Fantastic book with a great range of recipes. Caters to people of all skill levels. Recommendation: invest in the equipment he recommends, totally worth not having to deal with conversions or substitutions. The book is great and will coach you through making all sorts of breads. I personally like a slightly lighter crust than Ken does, so I bake the breads at a lower temp or less time depending on the recipe. Either way, it’s a great starting point that lets to start experimenting with the recipes to modify to your own tastes.
Recommends this product
Customer review from barnesandnoble.com
Best beginner book out there
I tried making bread from online recipes and they failed, hard. Dense and untiring loaves. I routinely make one to two loaves of bread a week now for my apartment thanks to this books easy and clear teaching.
Recommends this product
Customer review from barnesandnoble.com
And what a discovery!
And my bread obsession started with this book! Can’t recommend it enough, easy to follow, very clear instructions paired with pictures. Lots of different techniques according to the reader eagerness to explore! Loved it 100%!
Customer review from Ooni