Flour Water Salt Yeast by Ken Forkish is a modern classic in home baking — offering a complete foundation in artisan bread and pizza, straight from one of America’s most respected bakers.
Whether you’re just starting out or ready to master sourdough, Forkish’s approachable, step-by-step instructions make it possible to bake bakery-quality bread in a home kitchen. Every recipe has been tested in a standard oven, with variations in time and technique to fit your schedule and skill level.
What You’ll Learn:
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How to bake rustic boules, focaccia, and Neapolitan-style pizzas
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Techniques for straight doughs, biga, poolish, and levain
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How to make your own sourdough starter using just flour and water
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Best practices for baking with a cast-iron pan or pizza stone
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How to manipulate hydration, fermentation, and flour types
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The role of baker’s percentages in crafting custom doughs
More than just a recipe book, Flour Water Salt Yeast is a deep yet accessible education in the science and soul of artisan bread. With clear explanations of fermentation, timing, and shaping—and helpful advice on adapting recipes to your daily life — it’s a must-have for home bakers aiming to make exceptional bread part of their routine.
About Ken Forkish
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.
• Language: English
• Author(s): Ken Forkish
• 272 pages
• Published in 2012
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Inventory Last Updated: Jun 04, 2026
