Flour Water Salt Yeast: The Method and Chemistry of Bread and Pizza by Ken Forkish

“I’m a cook, avid and seasoned but not professional. I do not claim to be an excellent bread baker and i don’t have the patience for sourdough starter so I never caught that bug during covid. Honestly I was gaining enough weight as it was just laying around my apartment to add consuming massive amounts of bread to that equation. But this book makes me feel confident in making bread. It offers a number of cheater starters I didn’t know existed before this book. So you get flavor and texture without all the handholding and feeding of a sourdough. I would recommend it to anyone trying to give this delicious hobby a try.”

“Not exclusively sourdough baking but Ken offers some great advice for anyone new to the world of bread baking and pizza making. Strong recommend not necessarily for the sourdough bread formulas but for the foundational bread baking knowledge.”