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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [Hardcover]

Ken Forkish
4.9 out of 5 stars  See all reviews (12 customer reviews)
List Price: CDN$ 41.00
Price: CDN$ 25.71 & FREE Shipping. Details
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Book Description

Sept. 18 2012
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. 

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 + Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
Price For All Three: CDN$ 75.87

Some of these items ship sooner than the others.

Product Details

Product Description


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."

“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 high-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. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l’Institut Paul Bocuse in France.

Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index
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Customer Reviews

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1 of 1 people found the following review helpful
5.0 out of 5 stars Bringing it Back Jan. 15 2014
Ken Forkish may be tired of hearing the term Artisan, however we need a lot more bakers like him. This book brings light to forgotten baking practice of less yeast, more time. In an industry plagued with profit and output requirements his pure intent and dedication to quality shines through. As a baking reference, this book will inspire professionals and amateurs alike to start baking. The book is neatly organized into Direct Doughs (Without the addition of pre-fermented dough and relying on yeast), Pre-ferments (Biga and Poolish) as well as Hybrid and natural Levains (Sourdoughs). Prior baking knowledge is not required to appreciate this brilliant insight into bread. Ken Forkish clearly explains his methods, which become familiar after a few recipes, and goes further into the 'Whys' of baking, something that is often forgotten in most baking books. As a professional baker of 8 years I learned many new techniques and insight into why the product does what it does. And that is more valuable than the ticket price on the back.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Love the book! Oct. 7 2013
By M
Format:Hardcover|Verified Purchase
Good quality printout, easy to follow recipes. It is exactly what I expected. I am in the process of ordering another book!
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1 of 1 people found the following review helpful
5.0 out of 5 stars Among the best bread books out there Aug. 8 2013
Format:Hardcover|Verified Purchase
I have used Jim Lahey's and Peter Reinhart's books for 3-4 years now and they are great books, but this one really goes the extra mile, with detailed info on equipment, basic science behind bread and a good selection of recipes. I also like that there are always only 4 ingredients!
You can also view videos on Ken Forkish's companion website - which makes everything come together perfectly.
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Format:Hardcover|Verified Purchase
Ce livre est parfait. J'ai fait plusieurs pain du samedi tout mes amis et mes petits enfants en redemandent. J'ai commandé le livre pour ma soeur, qui après avoir gouté au pain,desire en faire pour sa famille. Ce livre est vraiment la bible du pain que toute famille désireuse de manger du bon pain devrait avoir dans sa cuisine. Merci M.Ken Forkish
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Format:Hardcover|Verified Purchase
This book supplemented and helped me get a step further on the path to LEVAIN baking. The words Poolish and Biga had never come up in my home baking and thanks to this book we now enjoy the taste of Biga 75% whole wheat bread!

The only missing part is a ken Forkish FWSY forum!
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5.0 out of 5 stars You can't make real bread by faking it April 22 2014
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.
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