---
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: "VT16354"
currency: VUV
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reviews_count: 8
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region: Vanuatu
---

# Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

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## Description

Buy Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook] 1 by Forkish, Ken (ISBN: 9781607742739) from desertcart's Book Store. Everyday low prices and free delivery on eligible orders.

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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 14,329 in Books ( See Top 100 in Books ) 33 in Bread Baking 1,255 in Home & Garden (Books) |
| Customer reviews | 4.7 4.7 out of 5 stars (14,891) |
| Dimensions  | 21.1 x 2.5 x 26.2 cm |
| Edition  | 1st |
| ISBN-10  | 160774273X |
| ISBN-13  | 978-1607742739 |
| Item weight  | 1.19 kg |
| Language  | English |
| Print length  | 272 pages |
| Publication date  | 20 Oct. 2012 |
| Publisher  | Ten Speed Press |

## Images

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## 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.

### ⭐⭐⭐⭐⭐ Fantastic introduction to proper bread making
*by P***4 on 7 April 2020*

I have made something resembling bread many times before - standard jamie oliver/nigella/delia type fare - the kind that rarely need more than a page or two to explain and generally follow the same broad template. They have always been perfectly edible, but nothing better than you can pick up at a supermarket, and the process makes the kind of bread you can get at artisan bakeries or top restaurants seem well out of reach. Certainly, nothing that would ever make you rush to make another the next day. I bought this partly because I was bored out my mind in self isolation and needed a hobby beyond video games, but also in the hope I could educate myself further and maybe produce some decent stuff. Fortunately, all those expectations were blown out of the water. I read through until the section on levain (sourdough, essentially) in one sitting, and by the end of the next day I had something I would happily have paid a fiver for using only basic plain flour, a tiny amount of yeast and a pinch of salt. I found myself talking to anyone who would listen about the difference between poolish and biga and the different kind of processes you can use employing only the four key ingredients to produce completely different results. Ken’s passion for his craft really shines through and you are encouraged to immerse yourself in baking and to properly understand the processes involved and how and why things are done in a certain way. Admittedly, it is more work than your average cookbook and you need to be prepared to go with the mad scientist stuff (the first loaf I made specified 3/16’s of a teaspoon yeast to 1000g flour). Likewise, it felt like a bit of an autobiography for the first few chapters and you will need to wade through a bit to get to the point. However, if you are interested in getting into baking, want to produce some fabulous bread and are happy to invest some time into it, then get this book.

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*Store origin: VU*
*Last updated: 2026-05-07*