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Flour Water Salt Yeast

Inspired by Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish. Publisher: Ten Speed Press, ISBN: 160774273X (ISBN13: 9781607742739)

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adding wheat germ to bread dough IS a good idea

Wednesday, December 14th, 2016

summary: 50% whole wheat bread, using Ken Forkish’s 50% whole wheat bread recipe and using Michael Pollan’s method of sifting the wholewheat flour; adding wheat germ; We are still reading “Cooked” by Michael Pollan (it takes a long time to to read a book when reading it aloud) and just came to the fascinating section […] Continue reading »

Sifting: the key to lofty whole wheat bread (Bookmarked)

Thursday, September 29th, 2016

summary: recipe for 75% whole wheat bread; Ken Forkish’s 75% whole wheat bread using Michael Pollan’s method; sifting the wholewheat flour; bookmarked; Bookmarked Recipe: sifted whole wheat bread Early this summer, we were reading Michael Pollan’s book, Cooked: A Natural History of Transformation. And we were really intrigued by his 100% whole wheat bread making […] Continue reading »

Let the celebration begin! Spring Focaccia (BBB May 2016)

Monday, May 16th, 2016

summary: recipe for Spring Focaccia, based on a recipe in “Flour Water Salt Yeast” by Ken Forkish; altering recipes; adding malted rye and buckwheat; how many garden herbs are available when spring is late; a Bread Baking Babes project; (click on images to see larger views and more photos) Bread Baking Babes (BBB) May 2016: […] Continue reading »

Wordless Not-Wednesday: scoring experiment

Saturday, April 9th, 2016

Same Day Bread Reviewed

Tuesday, July 30th, 2013

summary: revisiting Ken Forkish’s Saturday White Bread recipe in “Flour Water Salt Yeast”; it turns out that ‘same day’ bread isn’t quite as flavourful as bread made with a preferment; (Click on image to see larger view and more photos) Baking is a craft mastered only through years of trial and error, and recipes alone […] Continue reading »

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