Flour water salt yeast : the fundamentals of artisan bread and pizza
(Book)
Author
Contributors
Physical Desc
265 pages : col. ill. ; 26 cm
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Copies
Location | Call Number | Status |
---|---|---|
2nd Floor - Home | Home 641.815 FORKISH | Checked Out |
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Format
Book
Language
English
UPC
DLW70672
Notes
General Note
Includes index.
Description
"From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of 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"--,Provided by publisher.
Citations
APA Citation, 7th Edition (style guide)
Forkish, K., & Weiner, A. (2012). Flour water salt yeast: the fundamentals of artisan bread and pizza . Ten Speed Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Forkish, Ken and Alan. Weiner. 2012. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. Ten Speed Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Forkish, Ken and Alan. Weiner. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Ten Speed Press, 2012.
MLA Citation, 9th Edition (style guide)Forkish, Ken., and Alan Weiner. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Ten Speed Press, 2012.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.