HSPLS site	Login My List - 0 Help
	Search   My Account   Databases   HI Newspaper   eBooks/Audiobooks   Learning   PC Reservation   Reading Program

Basic Advanced Power History

Search:  Title BrowseAuthor BrowseSubject BrowseBest Seller BrowseMusic Title BrowseVideo/DVD Title BrowseJournal/Newspaper Title BrowseSerial Title BrowseSeries Browse (includes Bestseller List)General KeywordTitle KeywordAuthor KeywordSubject KeywordName KeywordSeries KeywordScore Title BrowseTalking Book Title BrowseAwards Note BrowseBib No.Barcode       Refine Search     > You're searching: HAWAII STATE PUBLIC LIBRARY SYSTEM

Item Information       Summary     More Content     More by this author     Forkish, Ken.     Subjects     Bread.     Pizza.     Browse Catalog     by author:      Forkish, Ken.       by title:      Flour water salt yea...         MARC Display

Flour water salt yeast [electronic resource] : the fundamentals of artisan bread and pizza / Ken Forkish ; photographs by alan Weiner. by Forkish, Ken. Berkeley : Ten Speed Press, c2012. Subjects Bread.   Pizza. Electronic Resource http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=C9026E61-5B1E-4285-97AA-C4679170D9FA This title is available online; click here to access Electronic Resource http://excerpts.cdn.overdrive.com/FormatType-410/0111-1/C90/26E/61/FlourWaterSaltYeastTheFundamentalsofA9781607742746.epub Electronic Resource https://samples.overdrive.com/?crid=C9026E61-5B1E-4285-97AA-C4679170D9FA&.epub-sample.overdrive.com Electronic Resource http://images.contentreserve.com/ImageType-100/0111-1/{C9026E61-5B1E-4285-97AA-C4679170D9FA}Img100.jpg ISBN:  9781607742746 (electronic bk.) 1607742748 (electronic bk.) Description:  1 online resource (265 pages) : color illustrations Edition:  1st ed. Contents:  The principles of artisan bread. The backstory ; Eight details for great bread and pizza ; Equipment and ingredients ; Essay : Where does our flour come from? -- Basic bread recipes. Basic bread method ; Straight doughs ; Doughs made with pre-ferments ; Essay : The early morning bread baker's routine -- Levain bread recipes. Understanding levain ; Levain method ; Hybrid leavening doughs ; Essay : The 3-kilo boule ; Pure levain doughs ; Advanced levain doughs ; Essay : Making a bread (or pizza) dough you can call your own -- Pizza recipes. Pizza and focaccia method ; Pizza doughs ; Pizza and focaccia -- Lagniappe -- Metric conversion charts. Requests:  0 Summary:  "From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives--enabling them to bake the breads they love in the time they have available--make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts"--   Copy/Holding information No Item Information

Horizon Information Portal 3.0

© 2001-2013 SirsiDynix All rights reserved.