But it does a superb job of demystifying bread making. The book is short on bread science and focused rather than comprehensive. It is certainly a great addition to my bread book library.įorkish is clearly writing for the home baker who wants to bake the highest quality bread of a particular type: Crusty, open-crumbed, mixed flour hearth loaves. Flour Water Salt Yeast won both the James Beard Award this year and also the very prestigious IACP award. I liked it immediately, and I ordered it as soon as I got home. On our last visit to Portland, I browsed Ken Forkish's baking book, Flour Water Salt Yeast, at Powell's bookstore. I've driven by it a few times on my way to somewhere else, but, if I've ever had Ken's bread, it has been in Portland restaurants. I've been aware of Ken's Artisan Bakery in Portland, Oregon since shortly after it opened. My first bakes from Flour Water Salt Yeast, by Ken Forkish
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