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Flour Water Salt Yeast - by Ken Forkish (Hardcover)

Flour Water Salt Yeast - by  Ken Forkish (Hardcover) - image 1 of 1
Flour Water Salt Yeast - by  Ken Forkish (Hardcover) - image 1 of 1
$19.29 when purchased online

About this item

Description



About the Book



"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"--



Book Synopsis



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.

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

Whether you're a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.



Review Quotes




Winner, IACP Awards 2013 - Baking: Savory or Sweet
Winner, James Beard Foundation Award 2013 - Baking and Dessert

"If books full of stunning bread porn -- all craggy crusts, yeasty bubbles and floured work surfaces -- are your thing, here's Flour Water Salt Yeast by Ken Forkish."
--Eater National

"Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast, he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients."
--portlandmonthlymag.com

"Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title."
--Library Journal

"Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard."
--Oregonian, June 25, 2012

"Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour."
--Publishers Weekly, 6/4/2012

"Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book--Flour Water Salt Yeast--in which he reveals all."
--Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking

"Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries--that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have."
--Gabriel Rucker, chef/owner of Le Pigeon restaurant

"This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey--all that without having to get up to bake in the middle of the night."
--Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry

"Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory."
--Karen Brooks, restaurant critic, Portland Monthly



About the Author



After a twenty-year career in the tech industry, Ken Forkish decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.

Dimensions (Overall): 9.9 Inches (H) x 8.3 Inches (W) x 1.0 Inches (D)
Weight: 2.52 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 272
Genre: Cooking + Food + Wine
Sub-Genre: Courses & Dishes
Publisher: Ten Speed Press
Theme: Bread
Format: Hardcover
Author: Ken Forkish
Language: English
Street Date: September 18, 2012
TCIN: 14185013
UPC: 9781607742739
Item Number (DPCI): 247-07-4964
Origin: Made in the USA or Imported
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Shipping details

Estimated ship dimensions: 1 inches length x 8.3 inches width x 9.9 inches height
Estimated ship weight: 2.52 pounds
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4.9 out of 5 stars with 19 reviews
100% would recommend
7 recommendations

And what a discovery!

5 out of 5 stars
- 6 days ago
originally posted on Ooni
[This review was collected as part of a promotion.] And my bread obsession started with this book! Can’t recommend it enough, easy to follow, very clear instructions paired with pictures. Lots of different techniques according to the reader eagerness to explore! Loved it 100%!
Did you find this review helpful?

Excellent resource

5 out of 5 stars
Debra J. - 1 month ago
originally posted on Ooni
[This review was collected as part of a promotion.] I have been baking bread (mostly sourdough) for several years and have made some improvements to my product with repetition. But using this resource has been fantastic. Easy and entertaining to read, with outstanding directions and encouragement, this has helped me make much better bread already!
Did you find this review helpful?

Beautiful read

5 out of 5 stars
Miguel - 1 year ago
originally posted on Ooni
Explains the chemistry of bread in such a lovely manner
Did you find this review helpful?

Bread and More Bread!

5 out of 5 stars
Thumbs up graphic, would recommend
Elle - 1 year ago, Verified purchaser
A beautiful journey into the world of bread making. This book came highly recommended by the owner of a sour dough starter company and I’m so happy I took his advice to buy this book. I cannot imagine needing any other book…
Did you find this review helpful?

Great book.

5 out of 5 stars
Thumbs up graphic, would recommend
Kaley - 1 year ago, Verified purchaser
No complaints. Great book.
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Great for beginners

4 out of 5 stars
Thumbs up graphic, would recommend
JessieB - 1 year ago, Verified purchaser
Bought this book for my husband. He says its a great book for beginners. Breaks things down in a simple way.
1 guest found this review helpful. Did you?

Well Written

5 out of 5 stars
David - 2 years ago
originally posted on Ooni
I like the easy to understand secrets of craft bread baking. I have been experimenting with his concepts and look forward to perfecting my own baking.
Did you find this review helpful?

Great for novice bakers

5 out of 5 stars
Thumbs up graphic, would recommend
Sk - 3 years ago, Verified purchaser
Detailed book with easy to follow recipes that greatly improves technique
1 guest found this review helpful. Did you?

Coffee table cookbook-- breadporn

5 out of 5 stars
Thumbs up graphic, would recommend
Ashley - 3 years ago, Verified purchaser
Lovely book with fantastic pictures and step by step guides to baking exciting breads. You even learn how to grow your own yeast. It’s logical and practical as well as a feast for the eyes.
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I highly recommend this cookbook!

5 out of 5 stars
AvidCook - 3 years ago, Verified purchaser
This book contains great information on baking bread and pizza doughs as well as good recipes!
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(no review title)

5 out of 5 stars
Thumbs up graphic, would recommend
Great Tips - 4 years ago, Verified purchaser
Great book full of great tips and recipes!
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Exactly what I was looking for

5 out of 5 stars
Thumbs up graphic, would recommend
CAtransplant - 6 years ago, Verified purchaser
If you have a sourdough starter and want to up your game in bread baking, this book is for you. Easy to follow. Amazing results. Finally found my go-to pizza and focaccia doughs.
7 guests found this review helpful. Did you?

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