Q: What kind of bread recipes are in this book?
It covers straight doughs made with instant yeast as well as pre-ferment styles like biga and poolish, plus a full section on building and baking with a levain culture.
LA887 - Flour Water Salt Yeast
For beginner and experienced home bakers alike, this award-winning guide teaches the fundamentals as well as the finer points of artisanal bread and pizza making.
Expert baker Forkish describes each step, from measuring the ingredients to baking and storing the final product. He offers practical advice on equipment and gives step-by-step instruction, with color photos, in basic bread techniques.
He provides recipes for straight doughs using instant dried yeast, and doughs made with commonly used pre-ferments, biga and poolish. Forkish explains how to make a levain culture for natural leavening, and presents recipes for pure, hybrid and advanced levain doughs. A chapter on making pizza and focaccia includes iron-skillet and pizza-stone baking methods, along with ideas for sauces and toppings.
Each recipe includes a sample schedule, including time for fermentation and proofing, helpful tables showing ingredient quantities by weight and volume, and baker’s percentages for pre-ferments and final dough mixes.
With expert tips throughout, this comprehensive reference is an invaluable addition to any baker’s bookshelf.
Hardcover, 8" × 10", 266 pages, 2012.
It covers straight doughs made with instant yeast as well as pre-ferment styles like biga and poolish, plus a full section on building and baking with a levain culture.
Flour Water Salt Yeast is written for both; it walks through ingredient measuring, mixing and shaping step by step while still offering advanced levain variations for bakers ready to go further.
Yes, it includes a dedicated section on pizza and focaccia, covering both iron-skillet and pizza-stone methods along with sauce and topping suggestions.
Yes, every formula lists ingredient weights and volumes alongside baker's percentages, plus a sample schedule for fermentation and proofing times.
| Dimensions | 8" × 10" |
| Package Quantity | 1 item |
| Includes | Flour Water Salt Yeast hardcover book |
| Warranty | Lee Valley Satisfaction Guarantee |
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Flour Water Salt Yeast
For beginner and experienced home bakers alike, this award-winning guide teaches the fundamentals as well as the finer points of artisanal bread and pizza making.
Expert baker Forkish describes each step, from measuring the ingredients to baking and storing the final product. He offers practical advice on equipment and gives step-by-step instruction, with color photos, in basic bread techniques.
He provides recipes for straight doughs using instant dried yeast, and doughs made with commonly used pre-ferments, biga and poolish. Forkish explains how to make a levain culture for natural leavening, and presents recipes for pure, hybrid and advanced levain doughs. A chapter on making pizza and focaccia includes iron-skillet and pizza-stone baking methods, along with ideas for sauces and toppings.
Each recipe includes a sample schedule, including time for fermentation and proofing, helpful tables showing ingredient quantities by weight and volume, and baker’s percentages for pre-ferments and final dough mixes.
With expert tips throughout, this comprehensive reference is an invaluable addition to any baker’s bookshelf.
Hardcover, 8" × 10", 266 pages, 2012.
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