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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] by [Ken Forkish]

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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] Kindle Edition

4.7 out of 5 stars 9,614 ratings

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Review

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

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

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"byKen Forkish.
Eater National
"Legendary Portland baker Ken Forkish (of the watershedKen's Artisan Bakeryand much-lovedKen's Artisan Pizza)has joined the ranks of the lauded letterers with his mammoth new cookbook"Water 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"

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

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 cookbook Water 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

"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 --This text refers to an alternate kindle_edition edition.

Book Description

"" --This text refers to an alternate kindle_edition edition.

Product details

  • ASIN ‏ : ‎ B007SGLZH6
  • Publisher ‏ : ‎ Ten Speed Press; 1st edition (18 September 2012)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 32557 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 431 pages
  • Customer Reviews:
    4.7 out of 5 stars 9,614 ratings

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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.

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Top reviews from Australia

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Reviewed in Australia on 1 March 2020
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5.0 out of 5 stars Buy this book!!
By Danielle on 1 March 2020
One of my New Years resolutions this year was that I’d like to learn to bake bread. I’ve been finding this slightly intimidating to get started on because bread recipes seem so complicated. However, this book was amazing - it breaks down every step in a way that makes sense to first timers (like me) and includes a sample timeline so is very useful is you’re ever guilty of only reading half a recipe before you get started! I’ve included a picture of my first attempt at the ‘Saturday bread’, which I’m sure isn’t technically perfect but it tasted amazing!! (My biggest advice for other first timers is to persevere with the recipes - I was convinced I did almost every step wrong and I and thought it looked like it needed to go in the bin before it cooked!) 10/10 recommend this book !
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Reviewed in Australia on 19 October 2021
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Reviewed in Australia on 3 August 2020
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Reviewed in Australia on 5 March 2019
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Reviewed in Australia on 1 September 2020
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Reviewed in Australia on 6 August 2018
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Reviewed in Australia on 5 October 2020
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Reviewed in Australia on 13 February 2021
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Top reviews from other countries

Mr. A. Connor
5.0 out of 5 stars Been making bread for a few years and I've been doing it all wrong..
Reviewed in the United Kingdom on 21 December 2015
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5.0 out of 5 stars Been making bread for a few years and I've been doing it all wrong..
Reviewed in the United Kingdom on 21 December 2015
I took up making bread as a hobby and diversion from 'work' a few years ago. I got the mixer, and found the right flour practiced and made hundreds of loaves. I thought they were pretty good.

Until I bought this book..

This book completely changed how I make bread, and I think it's brilliant.

The methods take more time, but it's time waiting, while you sleep or do something else. The effort is miniscule compared to other 'kneading' methods (that you've spent time perfecting), this needs just a bit of gentle folding, microscopic amounts of yeast... It's completely counterintuitive. But read and follow the instructions exactly and be careful with timing and temperatures and you'll make bread that looks exactly like the one on the cover. It's crusty, chewy and full of bubbly pockets.. Really brilliant bread that you'd pay at least £5 for in a artisan bakery.

A few things you should get when you buy the book
- electronic scale,
http://www.amazon.co.uk/gp/aw/d/B000ZNM51O/ref=mp_s_a_1_1?qid=1450629549&sr=8-1&pi=SX200_QL40&keywords=electronic+scales+kitchen&dpPl=1&dpID=31tudZF4mWL&ref=plSrch

- a electronic thermometer (I bought the Heston one)
http://www.amazon.co.uk/gp/aw/d/B00IXM4T5O/ref=mp_s_a_1_1?qid=1450629503&sr=8-1&pi=SX200_QL40&keywords=heston+thermometer&dpPl=1&dpID=51ikfAJlyCL&ref=plSrch

- a banneton (basket) to prove the dough
http://www.amazon.co.uk/gp/aw/d/B006J7JWHU/ref=mp_s_a_1_7?qid=1450629397&sr=8-7&pi=AC_SX236_SY340_QL65&keywords=proving+basket&dpPl=1&dpID=41%2BJ82-jG0L&ref=plSrch

-a medium to large size cast iron casserole with a lid to bake in. You could splash out on a le creuset casserole but take a tip and get any other brand for a tenth of the price they are just as good. I use a 24cm diameter casserole for each loaf.. This 23cm one would be fine :
http://www.amazon.co.uk/gp/aw/d/B00FAU4J2A/ref=mp_s_a_1_1?qid=1450629281&sr=8-1&pi=SX200_QL40&keywords=casserole+grunwerg&dpPl=1&dpID=41Fs9MkhcdL&ref=plSrch
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281 people found this helpful
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Mindy
3.0 out of 5 stars Too much flour wasted!
Reviewed in the United States on 24 September 2018
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1,127 people found this helpful
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J. D. Stevenson
5.0 out of 5 stars Superb! Best bread making cookbook by a hundred miles.
Reviewed in the United Kingdom on 6 February 2016
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5.0 out of 5 stars Superb! Best bread making cookbook by a hundred miles.
Reviewed in the United Kingdom on 6 February 2016
Making bread is my hobby. I have several books, and have attended an expensive bread making class. This is absolutely the finest book I have read. It is the only one which actually results in the bread looking like what's on the cover. Instructions are meticulous for each bread; no detail is left out to save print - every recipe is complete in itself so that you don't have to cross reference. Superb. If you like to bake bread, you need this book if you are willing to put in the time and effort to make it work. Note: best results by far are obtained by baking in a Dutch oven. I use a pyrex glass 4 quart oven from Amazon which cost £12.95. Get two so that you can bake two loaves at once. It makes a huge difference. Any Dutch oven (e.g. le Creuset) will do but if the lid has other than a metal lifting knob it may melt. You can order metal ones from le Creuset or buy them in a le Creuset outlet. Stick with Pyrex - It's cheaper, and I think the glass actually makes the bread rise more than metal in the baking. My baking stone cost over £20 and I never use it except for pizza. Forkish often uses microscopic quantities of yeast, so I recommend purchasing a little electronic jewellers' scale which you can find on Amazon for less than £10. I use the little paper "bowls" used to make cupcakes to measure salt and yeast. Since yeast amounts are so small, it should be fresh, quality yeast. Also, Forkish recommends using fingers to mix the salt, flour, water and yeast after the auto lyse phase. I use a plastic dough scraper for this. I use a cutting motion repeatedly (20 or so cuts), then turn the dough over a few times, and turn the bowl 1/4 turn and repeat four times total. Seems to work well, and much less messy and you lose much less dough. See photo for results - good luck!
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104 people found this helpful
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Late night reader
5.0 out of 5 stars Manageable even as a culinary disaster zone
Reviewed in the United Kingdom on 13 June 2018
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42 people found this helpful
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Derricks62
4.0 out of 5 stars Great book but UK flour has a different hydration rates
Reviewed in the United Kingdom on 19 April 2020
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15 people found this helpful
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