A review by spinstah
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

challenging informative fast-paced

4.0

I put this on hold when I was looking into books about making sourdough and this was mentioned. It's very dense and informative, and covers a lot of the same ground as The Perfect Loaf. But it's a little more challenging, I think in part because it's written by someone who runs a bakery, and they've adapted bakery process for the home kitchen. Whereas in The Perfect Loaf, the processes were developed for and in a home kitchen. I prefer the latter, as there's already quite a lot of detail to learn. This might be a good book to try as a next step.