He is the bestselling author of The Elements of Pizza and Flour Water Salt Yeast, which won both a James Beard and IACP award. This book will improve anyone's baking but also serves as a companion to Flour Water Salt Yeast, giving you everything you need to create any loaf imaginable.Ībout the Author: Ken Forkish is the owner of Ken's Artisan Pizza and Ken's Artisan Bakery, which was named one of Gourmet magazine's 'Best Restaurants in America.' He trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France.

The doughs are also versatile most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. Forkish shares the secrets he has learned for making sourdough starter that’s more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche.

Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery-except it came from your own oven.Īpproachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you.

As Ken Forkish puts it in his book, Flour Water Salt Yeast, Grape yeasts. The New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves. The breads I now make with my 2-year-old sourdough starter are not very sour.

Ken forkish sourdough