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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Recent Reviews

Double-Fed Sweet Levain Bread reviewed by jenncc

12th July 2021

Another great bread! I chose this loaf because I had fed my starter, then decided to bake that morning, so I fed again as directed and proceeded with the recipe. Admittedly this is not exactly what the recipe calls for but I was prepared to bake and...
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Overnight 40% Whole Wheat Bread reviewed by jenncc

25th May 2021

Another great loaf! Wholesome and delicious this was by far one of the easier doughs to work with. This recipe is also posted on Food52, but if you enjoy making bread or even if you are just starting you bread adventures, I highly recommend this book....
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75% Whole Wheat Levain Bread reviewed by jenncc

15th January 2021

So delicious! Love the complex, earthy flavor of this bread! This didn't rise as much as the mostly white loaf I made with the same levain but still delicious with a nice crumb and crisp crust.
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Pain de Campagne reviewed by jenncc

7th January 2021

Another great loaf from this book. My only complaint, which has occurred with other recipes in this book, is that the levain recipe makes far more than needed for the loaves. I use the remainder for pizza dough but I would prefer a more accurate amount....
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