Flour Water Salt Yeast features 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 acclaimed 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. New York Times Bestseller, IACP 2013 Award Winner, and James Beard Foundation 2013 Award Winner.
- Author: Ken Forkish
- Publisher: Ten Speed Press
- Measurements: H 10” W 8”
- Hardcover, 272 pages