Flour water salt yeast : the fundamentals of artisan bread and pizza / Ken Forkish ; photographs by alan Weiner.
By: Forkish, Ken.
Publisher: Berkeley : Ten Speed Press, Description: 1 online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9781607742746 (electronic bk.); 1607742748 (electronic bk.).Subject(s): Bread | PizzaGenre/Form: Electronic books.Additional physical formats: Print version:: Flour water salt yeast.DDC classification: 641.81/5 Online resources: An electronic book accessible through the World Wide Web; click to viewItem type | Current location | Call number | Status | Notes | Date due | Barcode |
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Main Collection | Taylor's Library - Perpetual(TU) | 641.81/5 (Browse shelf) | e-book | TCIxx,30003,03,RM,PPT |
Includes index.
The principles of artisan bread. The backstory ; Eight details for great bread and pizza ; Equipment and ingredients ; Essay : Where does our flour come from? -- Basic bread recipes. Basic bread method ; Straight doughs ; Doughs made with pre-ferments ; Essay : The early morning bread baker's routine -- Levain bread recipes. Understanding levain ; Levain method ; Hybrid leavening doughs ; Essay : The 3-kilo boule ; Pure levain doughs ; Advanced levain doughs ; Essay : Making a bread (or pizza) dough you can call your own -- Pizza recipes. Pizza and focaccia method ; Pizza doughs ; Pizza and focaccia -- Lagniappe -- Metric conversion charts.
Description based on print version record.