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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [Kindle Edition]

Ken Forkish
5.0 von 5 Sternen  Alle Rezensionen anzeigen (4 Kundenrezensionen)

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Produktbeschreibungen

Pressestimmen

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 cookbookWater 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

"Owner of Ken’s Artisan Pizza and Ken’s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn’t want to pay $2.50 for a cup of herbal tea). 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

Kurzbeschreibung

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.

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.

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4 von 5 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Kneifen statt Kneten 29. Januar 2014
Format:Gebundene Ausgabe
Forkish's Brotbackmethode fasziniert durch seine Einfachkeit. Man braucht keinen Mixer, aber auch keinen Bizeps, um den Teig zu verarbeiten. Man benötigt zwar Zeit, aber nur zur Teigruhe, nicht etwa für langes Kneten, auf die Bank schlagen, oder ähnliche Kraftakte. Der Teig wird lediglich wiederholt gefaltet und gekniffen, und dann wieder ruhengelassen - das ist alles.
Und die Methode klappt! Ich habe mich mittlerweile durch die Mehrzahl von Forkish's Broten gebacken (die Pizzas habe ich noch nicht probiert) und bin wirklich begeistert. Mein einziger Kritikpunkt ist die Riesenmenge Starter, die Forkish für nötig hält: nur ein Bruchteil davon ist als Anstellgut nötig, der Rest wird weggeworfen.
Kneifen statt Kneten à la Forkish ist eine elegante Methode zum Backen hoch hydrierter Weizen- oder Mischbrote (nicht für schwere Roggenbrote geeignet), und die Brote haben dank der langen Führung einen ausgezeichneten Geschmack.
Wer Lust hat, sich detaillierter über meiner Erfahrungen zu informieren, und eine Variante von Forkish's Brot nachzubacken, bevor er das Buch kauft, kann das hier tun: [...]
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5.0 von 5 Sternen DAS Brotbackbuch für mich 21. Juni 2015
Von Nyx
Format:Gebundene Ausgabe|Verifizierter Kauf
Vor einiger Zeit bin ich intensiv in den Bereich des Brotbackens eingestiegen. Inzwischen habe ich schon viel durch, Baguettes, Brioches, Brötchen, Brot, Pizza etc. von diversen Autoren und Bloggern. Wenn es um reines Brot und Pizzateig geht ist das Buch von Ken Forkish einfach nur genial. Er hat sich wirklich die Mühe gemacht Rezepte zu entwickeln, die für den Hausgebrauch funktionieren - mit unglaublich überzeugenden Ergebnissen. Zum Backen für die Brote nutzt er einen Dutch Oven oder Schmortopf, damit das Brot schön saftig wird. Meiner ist ein Keramik-Schmortopf von Emile Henry, funktoniert top! Teigmäßig beschäftig er sich hier wirklich nur mit dem "normalen" runden Brot, es gibt also keine Baguetts, Brötchen, etc. Er behandelt sämtliche Teigvarianten: Mit Biga, mit Poolish, schnelle Teige, mit Vollkornanteil, reine Vollkornbrote und natürlich die Kunst der Sauerteigbrote. Sehr gut fand ich auch den eigenen Teil zum Thema "Artisan Pizza". Er präsentiert hier unterschiedliche Pizza-Teige, die alle sehr gut und für unterschiedliche Ansprüche geeignet sind. Da gibt es einen schnellen, der am selben Tag noch verwendet werden kann, eine Übernachtvariante oder einen mit Sauerteig.
Überzeugt hat mich bisher jedes Rezept aus dem Buch. Allerdings eine kleine Warnung vorweg: Nicht alle Teige sind einfach zu verarbeiten! Man sollte schon ein bisschen Erfahrung auf dem Gebiet des Brotbackens mitbringen, oder den Willen zum Lernen zu haben. Ken Forkishs Teige ergeben saftige, wohlschmeckende Brote oder Pizzen, dafür bindet er in vielen Rezepten sehr viel Wasser im Teig. Das sorgt für tolle Ergebnisse, aber auch für etwas flüssigere Teige, die man mit sehr (!
Lesen Sie weiter... ›
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2 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Tolles Buch! Super Ergebnisse! 17. Dezember 2013
Von Hec
Format:Gebundene Ausgabe|Verifizierter Kauf
Ein wirklich tolles Buch welches wirklich ausführlich beschreibt, wie man in der heimischen Küche das perfekte Brot zaubern kann.(und Pizza)
Ken Forkish hat unter anderem in Frankreich sein Wissen angelernt und kann dieses auch wunderbar vermitteln.
Das Buch ist natürlich sehr textreich hat aber dennoch an den richtigen Stellen wunderschöne Bilder.
Wer noch visuelle Unterstützung benötigen sollte, dem empfehle ich den Youtube Kanal von Ken Forkish, auf dem er unterstützende Videos für das Buch hochgeladen hat. [...]
Das eigene Brot ist wirklich perfekt geworden, da halten normale Brotrezepte einfach nicht mit.
Ich bin begeistert, 5 Sterne! absoluter "Geheimtipp", eine echte Brotbibel!
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0 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Another way of bread making 27. Juli 2014
Format:Gebundene Ausgabe|Verifizierter Kauf
I've been making the bread about 3 - 4 years before buying this book. But this book has opened my eyes about possibilities and techniques of bread making. I know this is the 1 book from many but I recommend it to anyone who wants to learn or get some more info about bread making. There are nice receipts there and is divided to chapters from simple techniques (using yeast and brewing in the same day as making the dough, to the levain-based breads). The photos are so "provocative" that you want the fresh bread. NOW! With this book, my bread quality rises at least 1 level up. I appreciate that author has described not only receipts but also the practical steps he has been doing in his own bakery. I would recommend to also watch youtube videos that described the steps such as folding, proofing to check if you're doing it right.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 4.7 von 5 Sternen  386 Rezensionen
218 von 218 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The new standard for artisan bread books. 22. September 2012
Von I. Lozada - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
I've read many of the usual suspects of this genre: Jim Lahey, Chad Robertson, Amy's Bread, Peter Reinhart. You would think that there wasn't that much room for improvement based on what those fine books have taught. But what Ken Forkish has done here is not simply to give you recipes, but to teach you to think with the flexibility that bread baking demands, and to also demand creativity out of you to go past what's in the book.

One of the very best things about Ken's book is that he doesn't just throw recipes out there, then try to explain with a little blurb above them, or even, as Robertson did, to give an in-depth explanation after you've tried your hand at it. Instead, Ken goes and teaches you the concepts first, then goes and gives you a structure of recipe writing that helps you identify the concepts taught within the context of the recipe. You're going to feel more comfortable making the bread from the first attempt.

There's a lot here for the experienced bread baker here. Different mixes of flours, double fed levains, hybrid levain-commercial yeast solutions. There's a fantastic section on how to make recipes your own, whether it be about flour choices (and the different hydration requirements that some flours require), rearranging schedules to make your bread revolve around your life, the various options you have with levains, how to document your experimentation so that you can reproduce the results the next time.

Like Robertson and Lahey, he's baking in cast iron pots-- he prefers the smaller (and harder to find) 4 quart models, which contribute to higher rises in his opinion. The book, because of his structure, works exclusively in those pots, but he tells you how to adjust his system if you wanted to take a batch of dough meant for two loaves and turn it into one massive miche.

There's also an excellent pizza making section, with sauce recipes, pizza tossing instructions, plus pan pizza recipes. He ends with a Lagniappe of some hazelnut butter cookies, but I have to admit, I was really hoping he'd share a baguette recipe since he'd referenced them so often in his own story.

All in all, a superb book that adds a lot of depth to the genre.
159 von 161 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen One of the best 18. Oktober 2012
Von Slade Allenbury - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
Even if you own dozens of bread books, as I do, you will find much to love about Ken Forkish's "Flour, Water, Salt, Yeast." One of my biggest difficulties in making bread at home has always been scoring the top of the loaf before baking it. Even when I use an oiled razor blade, I can't seem to make a clean cut in the top of the bread. The blade tugs at the dough and causes it to deflate. Ken Forkish solves this problem by recommending that you bake your bread with the seam side (as opposed to the smooth side) up and not scoring it at all. The natural fissures in the seam side of the bread will open up in the heat of the oven and create the same kind of effect you'd get from successfully scoring the top of the loaf. This information alone made the book worthwhile to me. The critics who complain that the book contains only a handful of recipes are correct but they are missing the point. This isn't one of those "1000 Ways To Make Bread at Home" books. This book is about the fundamentals of good home breadmaking.It is well-written, well-illustrated, and bursting with good advice. I recommend it heartily.
103 von 111 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen So excellent! 23. September 2012
Von PMC - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
As another reviewer pointed out-- this is SO much more than a collection of steps and recipes. I've bought lots of bread cookbooks and have taken artisan bread making classes. But at first read THIS is the book I know I'll return to repeatedly. I can't explain his organization -- but it's perfect no matter whether you read cover to cover or jump in and start baking, or whether you are experienced or have never baked before.

Ken seems to understand that not everyone has a free 11-hour or more day to devote to bread making so suggests ways of starting bread at night then baking in early a.m. You learn the basics of how important time and temperature are and how to work with both. And each recipe includes full steps plus a helpful timeline: fermentation time, proofing time and a sample schedule. For example: do this at 9 a.m., do the next step at 5 p.m., shape loaves at 8 a.m. the next morning and bake at noon.

And somehow, with Ken's clear explanations, and timely repetition throughout, even non-techy types like me can get a complete understanding of what's important to get the best-tasting bread, and how to actually put this into play.

He seems always to be anticipating questions or situations the reader might run into, and provides answers or solutions. It's almost as if he's at your shoulder giving advice just when you need it -- like the best teacher you could have right next to you in your kitchen. Examples: throughout he stresses the importance of dough temperature and how to check it. But what if " the dough isn't at the target temperature?" Or what if something comes up while your dough is rising and you need to leave, so won't be home to do the next step? Or how about dough that never seems to rise? Ken has the answer and a great " don't panic, it happens to all bakers" spirit.

And I haven't even mentioned what a good read it is. I can't recommend this book strongly enough!
60 von 63 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Fantastic, but you should know . . . 20. Dezember 2012
Von Tracie Coleman - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
This book could easily receive one or five stars, depending on what you are looking for. It was perfect for me, but I would like to clarify exactly what it is you would get out of this book, and what you would not.

First off, if you are looking for a book of great, simple recipes that you can throw in the breadmaker real quick once you get home, this is NOT the book for you. If you're looking more for a diverse bread recipe book vs break knowledge, this is not the book for you.

This is a very good equivalent of a breadcrafting 101 textbook. Now, I say 'breadcrafting' vs just 'baking' because this book takes you far beyond "mix X and Y, bake at Z, eat." Using the same very simple ingredients (see title), you will make a variety of different flavors, based on times, ferments, etc. You will learn how to literally use temperature and times as ingredients and how these can make bread made with the very same ingredients VERY different. You will truly learn the basics of making great bread. I would note that this book also calls for a covered dutch oven to finally bake these loaves in, which will replace much in the way of expensive baking equipment and give a lovely crust.

For the book itself: There are literally over a hundred favored methods of breadmaking all over the world. This book contains a much smaller focused area than, say, Peter Reinhart's "Bread Baker's Apprentice". The recipes are for lean dough, non-enriched breads, made straight, with delayed fermentation, and finally as pure sourdough. The doughs he uses are very wet (usually well in excess of 70% hydration), and his preference to hand-forming everything in the bowl vs using a mixer, etc, will actually give some excellent groundwork in learning dough handling. An advantage to wet doughs (among other things like quality), is that you can most easily feel changes in the dough as you work it, teaching you to make bread by feel, and really KNOW when things are ready. The basic recipe is varied with different flours, bigas or poolishes, and finally making and using a sourdough culture. The variations one learns of a recipe are incredible in terms of taste and texture, when the main variables are time and temp.

This book is a fantastic stepping stone for more varied texts (Bread Bible, Bread Baker's Apprentice, and the all but sacred bread text "The Taste of Bread" by Raymond Calvel). If you are looking to learn the basic knowledge needed to make truly magnificent bread in your home, this is the book to start with. If you are a more advanced baker, but still need to solidify the basics covered in this text, you will find that material familiar but new at the same time, and will get more than your money's worth.

Happy reading!
58 von 64 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Finally, freedom from recipes! 5. Oktober 2012
Von Astro - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Before reading this book, I pretty much followed baking recipes word for word (yawn) and for the most part, created uninteresting bread. I've followed recipes for 3 hour loaves to ultra-fussy 3 day preferment/multi-step steaming oven voyages. Nothing in this catalog of recipes has done for me what Mr. Forkish has done. Simply put, he has taught me techniques that get me in touch with dough itself. The simple act of mixing by hand allows me to understand in an instant whether the dough is too wet or too dry, how far along it is in the bulk fermentation and when it is ready to bake. That is the secret: touch the dough, see how it responds, then adjust the time, temperature or the hydration to get it too the sweet spot. That there are a limited number of recipes is immaterial. In addition to teaching what will be for many, new techniques for baking, he also has an entire section on making your own recipes. Maybe you prefer rye over pumpernickel. Here is how you might change the recipe, and now you have your own bread. I like semolina, and although he never mentions semolina, what I've learned from the general discussions in this book are on point. Consider the property of the flour, follow basic proportion rules, and dig in. The dough will tell you the rest of the story. This is way better than a laundry list of recipes where authors simply swap one ingredient for another and call it new. This is the kind of book that can last a lifetime, not because the recipes are inexhaustible, but because Mr. Forkish teaches technique and theory, all with infectious passion for his craft.
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