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

Forkish—chef and owner of Ken's Artisan Bread and Ken's Artisan Pizza in Portland, OR—is passionate about baking; he's still nurturing a levain he started in 1999. His first book is exceptionally detailed and clearly written with dedicated bakers in mind. Home cooks who intend to make a quick loaf of bread once every six months may enjoy some of the recipes, but to treat this title like a multipurpose cookbook to be used on occasion is like taking a class from da Vinci but only using paint-by-number sets. That said, Forkish is aware of the limitations home cooks will face and is careful to address concerns about temperature, schedules, ingredients, and more. In addition to history, methods, and tips, Forkish provides several unique recipes, including Pain Au Bacon, Walnut Levain, Sweet Potato and Pear Pizza, and Zucchini Focaccia.