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Carregando... Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]de Ken Forkish
   Ainda não há conversas na Discussão sobre este livro.  Greenfrog342 | Jan 22, 2024 |   One flaw in the presentation was the focus on recipes with rather minor adjustments to create a different product. Maybe in professional baking facilities and processes, as well as reliance on a Dutch oven mode of cooking, this might be useful. In a standard home kitchen, not so much. There were comments about managing pre-ferments, like poolish and biga, adjusting conditions to achieve a good fermentation and bulk proofing however, which make this a useful reference cookbook. (  ) SandyAMcPherson | Dec 30, 2022 | I first learned how to bake bread from my mom, but I’ve had to unlearn just about all of her techniques. (For one thing, you really do need to measure by weight instead of volume, so even though Ken includes volume measurements in the book, please spring for a digital scale like he recommends!) I also make a pretty damn good soft sandwich bread using a straight dough that takes about 4 hours to be ready from start to finish, but this book is really going to take my bread game to a new level. I had always been too intimidated by the technical details of using pre-ferments and measuring the dough’s temperature, but this book breaks everything down into layperson-accessible steps and anticipates a lot of the problems you might encounter. It’s all great! Looking forward to making more and more of the recipes and coming up with one I can call my own. (  ) acardon | Feb 5, 2021 | sem resenhas | adicionar uma resenha
"From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives--enabling them to bake the breads they love in the time they have available--make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts"--
"In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or complex levain, each of Forkish's impeccable recipes yields exceptional results. But in addition to the recipes, Flour Water Salt Yeast offers readers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. With a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, and tips for creating and adapting bread baking schedules that fit in readers' day-to-day lives (enabling them to bake the breads they love in the time they have available), Flour Water Salt Yeast is an indispensable resource for bakers, be they novices or serious enthusiasts"-- Não foram encontradas descrições de bibliotecas. |
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 Google Books — Carregando...GênerosClassificação decimal de Dewey (CDD)641.81Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishesClassificação da Biblioteca do Congresso dos E.U.A. (LCC)AvaliaçãoMédia: (4.45)
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And as some other reviewers mentioned, oh the privilege on display. Yikes. (