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Non-fiction
SUMMARY
FLOUR WATER SALT YEAST
BASED ON THE BOOK BY KEN FORKISH
SUMMARY WRITTEN BY: FASTBOOKS PUBLISHING
CONTENT
The Backstory
Eight Details for Great Bread and Pizza
Equipment and Ingredients
Basic Bread Method
Straight Doughs
Doughs Made with Pre-Ferments
Understanding Levain
Levain Method
Hybrid Leavening Doughs
General Analysis of the Book
ABOUT THE ORIGINAL BOOK
“Flour Water Salt Yeast” by Ken Forkish is an in-depth exploration of the art and science of artisan bread-making. The book covers the essential techniques for crafting high-quality bread and pizza, focusing on the importance of time, ingredients, and fermentation. Forkish emphasizes the use of simple, natural ingredients such as flour, water, salt, and yeast, while delving into advanced methods like levain, pre-ferments, and hybrid leavening. Combining technical precision with a deep appreciation for flavor and craftsmanship, the book empowers home bakers to experiment and perfect their skills, contributing to the resurgence of artisan baking in home kitchens.
© 2024 Fastbooks Publishing (AUDIO): 9798347998388
Data di uscita
Audiolibro: 5 dicembre 2024
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Italiano
Italia
