Flour, Water, Salt, Yeast: The “Cliffs Notes Edition”

Posted: February 1, 2014 in Aesthetics of food, Book Reviews
Tags: , , , , , , ,

Here is what you need to know about bread:

Basic Topics

FLOUR – Without flour your bread will be too wet.

WATER – Without water your bread will be too dry.

SALT – Without salt your bread will rise too fast.

YEAST – Without yeast your bread will rise too slow.

Advanced Topics

PRE-FERMENTING – Preferments make your bread’s flavor more complex by extending ferment time.

POOLISH – Mellow preferment

BIGA – Rustic preferment

Graduate Studies

LEVAIN – Makes your flavor most complex (see also “Mr. Blob”)

Appendix: Electives

PIZZA – Make your bread flat, put stuff on it, bake really, really hot

FOCACCIA – Make your bread flat, work in a ton of olive oil, put stuff on it, bake not quite as hot. (see also, Pizza)

Coda

COOKIES – For the hell of it bake some cookies.

THE END

References

Needless to say “Flour, Water, Salt, Yeast” by Ken Forkish is my favorite baking book. Read it.

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