Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish (Hardback, 2012)

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By Ken Forkish ISBN: 9781607742739. 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. 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.
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