# Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] - Hardcover

by **Ken Forkish** (Author)

**_NEW YORK TIMES_ BESTSELLER - 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.**

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.

In _Flour Water Salt Yeast_, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

Whether you're a total beginner or a serious baker, _Flour Water Salt Yeas_t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

_Flour Water Salt Yeast_ is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, _Flour Water Salt Yeast_ is an indispensable resource for bakers who want to make their daily bread exceptional bread.

### Author Biography

After a twenty-year career in the tech industry, **Ken Forkish** decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, _Flour Water Salt Yeast_, won both a James Beard and IACP award.

**Number of Pages:** 272

**Dimensions:** 1 x 9.9 x 8.3 IN

**Illustrated:** Yes

**Publication Date:** September 18, 2012

**Award:** IACP Crystal Whisk Award (2013)

**Award:** James Beard Foundation Book Awards (2013)

## Details

- **Price:** 37.99 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 37.99 USD | In stock |

## Images

- Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] - Hardcover

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> Updated: 2026-07-21