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Flour Water Salt Yeast cookbook by Ken Forkish

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Books : Cooking : English
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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!

- Tracie, Amazon.com

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.

- I Lozada, Amazon.com   Show
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