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Flour Water Salt Yeast - Ken Forkish

Hardcover Published: 18th September 2012
ISBN: 9781607742739
Number Of Pages: 272

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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.

Industry Reviews

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."

"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

A great book for the home baker


I bought this book to ge more insight into baking breads and pizza using the most basic ingredients and at the same time extract all the flavour. It has done tha for me. First off, Ken describes his experiences and how he got to where he is today and discusses the fundamental principles of his baking methods. You can get a lot of insight reading through the chapter or dive straight in to the later chapters where he has detailed some really good recipes. Although I am more Into baking on stone rather than Dutch ovens I particularly love his overnight pizza dough recipe and his focaccia from polish pizza dough. Most people will be cooking in a standard kitchen oven and so his method of cooking with a Dutch oven will yield fantastic results for anoyone. For the more serious bakers, chapter 2 describes in detail the simple principles of baking bread and the methods used in his recipes. I think it's a great book and would recommend it.

Northern rivers, NSW Australia


Excellent. So much information.


Wonderful information. Still baking and experimenting.



Excellent guide to making bread you will love, every time


A great introduction to making bread that impresses every time. Easy to follow with lots of great explanation of all of the factors that go into make a great loaf. Beats various other bread books I have browsed hands-down, for the care of explanation and the professionalism of the method. I am regularly turning out lovely sourdough. He recommends a dutch oven to bake the bread in; I can also recommend using a terracotta bread making set as it can be cheaper and lighter (easier to handle).

Wandiligong, Australia


Excellent introduction to making seriously great bread


I was looking for a book that would give me a really good grounding in what it takes to make good bread, not just 'recipes'. This book met the bill completely with some great introduction on the important factors in making bread and I feel I have a good solid understanding. My first loaf was fantastic, and all others since then, apart from 2 loaves where I only had low protein flour available. I am now onto sourdough with confidence. Things that I would like more of - instructions on how to make different shaped loaves, e.g. baguettes; and more grainy, wholemeal style loaves for variety of nutrients. That said the book is aimed at producing perfect airy loaves that have a complexity of flavour from simple ingredients alone, so dense grainy breads would be out of place.

Mount Beauty, Victoria, Australia


excellent intro on artisan bread making


I had previously struggled with Sourdough, always killing my starters- this book builds up slowly, you make yeast breads first, then I made my starter from scratch, then hybrids then full sourdoughs. I have had the book 6 months and made at least half the recipes - my baking is better than ever. I do advise reading it from cover to cover and reading it thoroughly before starting to cook, its not a recipe book you can just pick up and cook immediately its more a reference book.

Dangar Island NSw


Flour Water Salt Yeast

5.0 5


ISBN: 9781607742739
ISBN-10: 160774273X
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 272
Published: 18th September 2012
Publisher: Random House USA Inc
Country of Publication: US
Dimensions (cm): 25.4 x 20.3  x 2.8
Weight (kg): 1.19
Edition Number: 1