Freshly made crispy, soft and supple slice of perfect bake is hard to resist for any one. Well made bread is more than just a pleasure f or Portland-based baker Ken Forkish, creator of some of the best and most critically lauded breads and pizzas. In Flour Water Salt Yeast, Forkish translates his language in a way perfectly understood by the home cooks. 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. The book offers you the complete baking education making you the ideal baker.
