You are not logged in | My library cart (0 items)   | Login  
Request it Add to cart My TagsAdd a Tag Add a ReviewAdd a Review My CommentsAdd a Comment
Flour water salt yeast : the fundamentals of artisan bread and pizza / Ken Forkish ; photographs by Alan Weiner
641.815 F721F
Berkeley, Calif. : Ten Speed Press, 2012.
Add a ReviewAdd a Review My TagsAdd a Tag My CommentsAdd a Comment  
1 hold on first copy returned of 6 copies
only show available only show available only show available only show available
LOCATION Call No. Volume Status
Weber Road 641.815 F721F   DUE 12-22-14
Mid-County 641.815 F721F   DUE 12-29-14
Grand Glaize 641.815 F721F   DUE 12-30-14
Tesson Ferry 641.815 F721F   ON HOLDSHELF
Jamestown Bluffs 641.815 F721F   DUE 12-30-14
Oak Bend 641.815 F721F   DUE 12-23-14
265 p. : col. ill. ; 27 cm.
Includes index.
The principles of artisan bread: The backstory ; Eight details for great bread and pizza ; Equipment and ingredients ; Essay : Where does our flour come from? -- Basic bread recipes: Basic bread method ; Straight doughs ; Doughs made with pre-ferments ; Essay : The early morning bread baker's routine -- Levain bread recipes: Understanding levain ; Levain method ; Hybrid leavening doughs ; Essay : The 3-kilo boule ; Pure levain doughs ; Advanced levain doughs ; Essay : Making a bread (or pizza) dough you can call your own -- Pizza recipes: Pizza and focaccia method ; Pizza doughs ; Pizza and focaccia -- Lagniappe -- Metric conversion charts.
A treasury of recipes for world-class breads and pizzas is complemented by schedules that can be adapted for busy home bakers, sharing instructions for preparing high-quality artisan recipes using basic straight dough, pre-ferment dough and complex levain.
Alt Author
9781607742739 (hardback)
160774273X (hardback)
Community Reviews
Community Tags
Community Discussion
Search Results
View in classic catalog View in classic catalog