--- product_id: 48179480 title: "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook]" price: "$71.68" currency: USD in_stock: true reviews_count: 13 url: https://www.desertcart.us/products/48179480-flour-water-salt-yeast-the-fundamentals-of-artisan-bread-pizza store_origin: US region: United States of America --- # Flexible baking schedules Pro-level artisan bread & pizza NYT Bestseller status Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook] **Price:** $71.68 **Availability:** ✅ In Stock ## Summary > 🍞 Elevate your kitchen to artisan bakery status — don’t just bake, create a masterpiece! ## Quick Answers - **What is this?** Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook] - **How much does it cost?** $71.68 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/48179480-flour-water-salt-yeast-the-fundamentals-of-artisan-bread-pizza) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Proven & Trusted:** Backed by 14,892 glowing reviews and a 4.7-star rating, join thousands elevating their bread game. - • **Time-Smart Baking:** Customizable schedules let you bake fresh bread by supper with minimal hands-on time. - • **Complete Baking Education:** In-depth tutorials on baker’s percentages, dough handling, and levain creation empower confident baking. - • **Master Artisan Techniques:** Ken Forkish’s expert methods adapted for home bakers, delivering bakery-quality results every time. - • **Versatile Recipes for Every Skill:** From no-knead beginner breads to complex levain starters, perfect your craft at your own pace. ## Overview Flour Water Salt Yeast is a New York Times bestselling cookbook by acclaimed baker Ken Forkish, offering meticulously tested recipes and techniques for artisan bread and pizza. Designed for home bakers of all levels, it features flexible schedules, detailed tutorials on dough science, and methods to produce bakery-quality crusty loaves and perfect pizzas. With over 14,000 positive reviews and a 4.7-star rating, this guide transforms everyday baking into a professional craft. ## Description 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 Yeast 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. Review: For a professional result - I've several books on bread making, but this one has guided me to the most professional end result. Ken Forkish has done a superb job of taking the methods and techniques employed by a craft bakery and converting them for home use. Making bread the Forkish way required several leaps of faith though. For example, I'd been told to strenuously avoid having the yeast coming into contact with the salt. Here, yeast and salt are sprinkled across the top of a flour and water dough. He recommends using ordinary plain flour rather than strong bread flour. The amount of water can seem excessive (and actually some reviewers suggest reducing the amount by 5% to allow for UK rather than US flour). Quantities of yeast can be extremely small. I followed the instructions for the most basic recipe, Saturday white bread, and am extremely pleased with the end result. It's a notably professional looking crusty loaf with a pretty good flavour (more advanced recipes produce ever more flavoursome loaves). It involved learning some new dough handling techniques but wasn't painful at all. I watched the author's accompanying short videos via YouTube - well worth it. (Just Google ken forkish flour water salt yeast youtube). The elapsed time was 7 1/2 hours, but very little of my time was required. The method is no knead, just some stretching and folding. I followed the instructions carefully, though I halved the recipe amount to produce dough for just a single loaf. (I did not adjust the % of water, at 72% for this recipe, it was close to the 70% I am used to). The author specifies quite a lot of kit: accurate electronic scales (ideally measuring tenths of a gramme), instant read probe thermometer, mixing tubs, proofing baskets (bannetons), and 1-2 cast iron casseroles (Dutch ovens). I used the large bowl from my stand mixer, an oval banneton, and the oval cast iron casserole I use for chickens (others have used pyrex to good effect). The recipes use either dried yeast or levain (sourdough) or a hybrid of the two. It's a good eBook with linked lists of recipes at the start of each recipe chapter. For the most part the author repeats instructions in recipes rather than referring back. Photos to illustrate techniques are a reasonable size. Just one less enthusiastic note. His method of creating a levain (sourdough starter) involves a large amount of flour and is very wasteful. However, others have simply scaled back on his recommendations. Thoroughly recommended. Review: Excellent guide and a good read - I heartily recommend this book. I have been making sourdough bread for some time but with Mr Forkish’s guidance my loaves are a lot better - much tastier, a good sourdough tang, and a great crust. There are recipes and lots of help for creating loaves with commercial yeast, or with a starter (levain), or hybrid loaves containing both. There’s guidance for making your own starter and how to feed it, with lots of information to help you understand the chemical process. I was slightly cynical of following his methods, using a thermometer, casserole pot, huge tub, and very wet doughs, but it really works consistently with dependable results. Very wet doughs used to make me flip out and give up. Kneading and knocking back used to make me wonder if the time and effort was worth it. He has included some of his own story of getting into bread and setting up his bakery and pizza restaurant which adds a lovely flavour, background and illustration to the book. This book has given me a lot of confidence in my bread-making, and I have had great comments from friends and family who have tried some of my sourdoughs. I used to make bread in a bread machine, then started my own starter and made sourdough bread from information retrieved from trawling the web; often contradictory or without enough information on the processes I rarely got consistent proper tangy tasty bread, and fretted that I wasn’t feeding the starter in the best way. After reading this book I will never go back! I am now (several months after buying and reading it) a real fan of Mr Forkish. ## Features - Ten Speed Press ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | 13,210 in Books ( See Top 100 in Books ) 21 in Bread Baking 1,254 in Home & Garden (Books) | | Customer Reviews | 4.7 out of 5 stars 14,892 Reviews | ## Images ![Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook] - Image 1](https://m.media-amazon.com/images/I/91jb9B+7IiL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ For a professional result *by C***N on 25 June 2020* I've several books on bread making, but this one has guided me to the most professional end result. Ken Forkish has done a superb job of taking the methods and techniques employed by a craft bakery and converting them for home use. Making bread the Forkish way required several leaps of faith though. For example, I'd been told to strenuously avoid having the yeast coming into contact with the salt. Here, yeast and salt are sprinkled across the top of a flour and water dough. He recommends using ordinary plain flour rather than strong bread flour. The amount of water can seem excessive (and actually some reviewers suggest reducing the amount by 5% to allow for UK rather than US flour). Quantities of yeast can be extremely small. I followed the instructions for the most basic recipe, Saturday white bread, and am extremely pleased with the end result. It's a notably professional looking crusty loaf with a pretty good flavour (more advanced recipes produce ever more flavoursome loaves). It involved learning some new dough handling techniques but wasn't painful at all. I watched the author's accompanying short videos via YouTube - well worth it. (Just Google ken forkish flour water salt yeast youtube). The elapsed time was 7 1/2 hours, but very little of my time was required. The method is no knead, just some stretching and folding. I followed the instructions carefully, though I halved the recipe amount to produce dough for just a single loaf. (I did not adjust the % of water, at 72% for this recipe, it was close to the 70% I am used to). The author specifies quite a lot of kit: accurate electronic scales (ideally measuring tenths of a gramme), instant read probe thermometer, mixing tubs, proofing baskets (bannetons), and 1-2 cast iron casseroles (Dutch ovens). I used the large bowl from my stand mixer, an oval banneton, and the oval cast iron casserole I use for chickens (others have used pyrex to good effect). The recipes use either dried yeast or levain (sourdough) or a hybrid of the two. It's a good eBook with linked lists of recipes at the start of each recipe chapter. For the most part the author repeats instructions in recipes rather than referring back. Photos to illustrate techniques are a reasonable size. Just one less enthusiastic note. His method of creating a levain (sourdough starter) involves a large amount of flour and is very wasteful. However, others have simply scaled back on his recommendations. Thoroughly recommended. ### ⭐⭐⭐⭐⭐ Excellent guide and a good read *by J***O on 29 November 2019* I heartily recommend this book. I have been making sourdough bread for some time but with Mr Forkish’s guidance my loaves are a lot better - much tastier, a good sourdough tang, and a great crust. There are recipes and lots of help for creating loaves with commercial yeast, or with a starter (levain), or hybrid loaves containing both. There’s guidance for making your own starter and how to feed it, with lots of information to help you understand the chemical process. I was slightly cynical of following his methods, using a thermometer, casserole pot, huge tub, and very wet doughs, but it really works consistently with dependable results. Very wet doughs used to make me flip out and give up. Kneading and knocking back used to make me wonder if the time and effort was worth it. He has included some of his own story of getting into bread and setting up his bakery and pizza restaurant which adds a lovely flavour, background and illustration to the book. This book has given me a lot of confidence in my bread-making, and I have had great comments from friends and family who have tried some of my sourdoughs. I used to make bread in a bread machine, then started my own starter and made sourdough bread from information retrieved from trawling the web; often contradictory or without enough information on the processes I rarely got consistent proper tangy tasty bread, and fretted that I wasn’t feeding the starter in the best way. After reading this book I will never go back! I am now (several months after buying and reading it) a real fan of Mr Forkish. ### ⭐⭐⭐⭐⭐ Great book ! *by S***N on 24 April 2026* Love this book ## Frequently Bought Together - Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] - The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book - The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker (A Cookbook) --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.us/products/48179480-flour-water-salt-yeast-the-fundamentals-of-artisan-bread-pizza](https://www.desertcart.us/products/48179480-flour-water-salt-yeast-the-fundamentals-of-artisan-bread-pizza) --- *Product available on Desertcart United States of America* *Store origin: US* *Last updated: 2026-07-07*