Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

NEW YORK TIMES BESTSELLER • 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.

In Flour Water Salt Yeast, acclaimed Portland baker Ken Forkish shares the techniques and recipes behind the artisan breads and Neapolitan-style pizzas that earned his bakeries national recognition. Developed and tested in a home oven, the book features detailed instructions for creating rustic loaves, pizza doughs, and sauces that rival those from professional bakeries, making it an approachable resource for home bakers of all skill levels.

From straightforward same-day breads to more advanced recipes using pre-ferments and natural levain starters, Forkish guides readers through every stage of the baking process. Beyond recipes, the book offers a practical education in artisan baking, covering essential techniques, baker’s percentages, ingredient ratios, fermentation, and scheduling tips. Whether you're just beginning your baking journey or looking to refine your craft, Flour Water Salt Yeast is an invaluable guide to making exceptional bread and pizza at home.

• Hardcover, 272 pages
• Dimensions: 8.31 x 0.98 x 10.31 in.
• Publication Date: September 18, 2012 
• ISBN: 9781607742739