CDN$ 30.75
  • List Price: CDN$ 41.00
  • You Save: CDN$ 10.25 (25%)
In Stock.
Ships from and sold by Amazon.ca. Gift-wrap available.
Quantity:1
Flour Water Salt Yeast: T... has been added to your Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Hardcover – Sep 18 2012

4.8 out of 5 stars 40 customer reviews

See all 2 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
CDN$ 30.75
CDN$ 30.45 CDN$ 35.64


Frequently Bought Together

  • Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
  • +
  • The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Total price: CDN$ 63.00
Buy the selected items together

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your e-mail address or mobile phone number.




Product Details

  • Hardcover: 272 pages
  • Publisher: Ten Speed Press; 1 edition (Sept. 18 2012)
  • Language: English
  • ISBN-10: 160774273X
  • ISBN-13: 978-1607742739
  • Product Dimensions: 21.1 x 2.3 x 25.9 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.8 out of 5 stars 40 customer reviews
  • Amazon Bestsellers Rank: #6,182 in Books (See Top 100 in Books)
  •  Would you like to update product info, give feedback on images, or tell us about a lower price?

  • See Complete Table of Contents

Product Description

Review

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.


Inside This Book

(Learn More)
Browse Sample Pages
Front Cover | Table of Contents | Excerpt | Index
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.8 out of 5 stars
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover Verified Purchase
I have pretty much all the latest bread books, Jim Lahey, Peter Reinhart, the 2 5-mins a day ones, but this book that a got a week ago is just the best. No, it is not as simple as the rest of just mix, wait, and shape recipes in the other books, but the extra steps, just as simple (pre-mix for poolish, some extra folds) are well worth it and clearly superior than the already better-than-any-store-bought bread made from the other excellent books. (I have not tried any sourdough methods in any of the books). The book starts from Jim Lahey's Dutch oven method (it works!) and go from there, adding an autolyse step, which is just mixing the flour and water and wait; to the poolish bread, which is just mixing a portion of flour, water, and yeast first; to the advance version (which I haven't tried) using Levain (sour dough starter). I tested the overnight 40% whole wheat recipe first, then the poolish white bread. Both achieved rave reviews. The bread with the extra folds as taught by the book makes the dough much easier to handle, I never need to keep dusting extra flour to keep my fingers from sticking as needed from recipes in other books.

Also, another great feature of the book is schedule recommendation. It gives you different options with different amount of time you have, which is great, you just need to know your schedule a day in advance and pick the bread you can make.

The only thing I didn't follow in the book is the proofing bowls. I don't have them and don't want to spend $30+ for one that clearly cost no more than $1 to make and not worth $3. I simply sprayed oil and coated flour on salad bowls instead.
10 of 10 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
I've been baking bread at home for about 10 years. In that time I've been looking for a book that would get me to that real loaf, like the one's I grew up in eating in Toronto from the Italian bakery Pane Vittoria on Dundas Street. Sure i've made some nice loafs and even bragged about a few, but none of the recipes I tried gave me consistent results and of the quality I took for granted as a kid. Bread made from FWSY recipes has a crisp chewy crust, soft chewy crumb and an aroma that will make you sell your house the minute an agent arrives with a prospect. This is not bread machine bread and you have to put in the time and learn the techniques he outlines clearly , but boy oh boy, I won't need another bread book after this. He also explains how to make pizza focaccia, sourdough recipes the works. A bargain at twice the price, considering the dough you'll save making this bread.
5 of 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover Verified Purchase
If you bake your own Bread and Pizza, you MUST have this book. Your bread making will never be the same after. It's not just about the recipes in this book. There is a lot of information that is super helpful. Read through the whole book as it seems complicated, but all the information he gives makes his technique make sense. 3 years ago I decided I hated store bought bread and would no longer buy it. I have tried many bread recipes, but the sourdough recipes in this book are amazing. My levain is now 2 years old and I am pretty attached to it. (even now I am celiac and can't eat it) The pizza's in this book are truly the best you will ever make. I would also recommend a visit to Portland to try his bakery and pizza place, both are worth the trip alone.
5 of 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Kindle Edition Verified Purchase
Just bought the book a week ago and tested the same-day white flour bread, pizza and focaccia techniques. As I don't have a Dutch oven, I proved the dough in a bowl and transferred to a pre-heated rectangular bread tin instead. Got a wonderful, crisp-crust, soft loaf that tastes like the ones I used to buy in Italy. The pizza dough (6-hour proving one) is also perfect and yields a delicious thin-crust pizza. Highly recommended for anyone new in the baking universe. The book is more about techniques rather than a recipe book though. But after you master those easy-to-understand instructions you can pretty much make anything.
3 of 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover Verified Purchase
Fantastic book. The author has reflected on the strengths and weaknesses of other recent books on artisan bread making, and made huge improvements on how to explain the process much better. It's also very interesting how we are getting away from all this yeast and kneading, and instead letting time, temperature and minimal degasing do a much better job. Most of the bread 'manufactured' today is tasteless; only hand crafted bread has the taste of real bread - and it's within the reach of a home baker to produce it.
3 of 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover Verified Purchase
Le meilleur livre de recettes de pain. Un must pour les boulangers amateurs.
Étapes faciles a suivre, belles photos. Vraiment une découverte.
3 of 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover Verified Purchase
Wow. Since I bought this book, my breads have changed from being normal sandwich breads and soggy baguettes to crisp, artisan loaves. I followed Ken's advice and bought a kitchen scale and a few mixing tubs, and I used my Le Creuset dutch oven for baking. All of the bread I have made from this book has turned out amazing. I haven't tried experimenting with the sourdough breads yet, but I'm sure that those recipes will be equally as good. I like how he gives us more than just the recipes, and that he gives timelines for all of the breads.
1 of 1 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover Verified Purchase
This is the best book I have for Artisan bread. The instructions are clear and detailed, the science behind it is explained well. Everything I have made so far turns out amazing each and every time. I do use the containers suggested in the book. I can't imagine trying this mostly hands on method and having it work as well the containers and bowls I already had. You really do need the larger sized tubs for the rising. Already had 2 dutch ovens and the bread does turn out better when baked in them.
1 of 1 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse

Most recent customer reviews



Feedback