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

3.0

I’m a beginning bread baker, so I found the detailed instructions in this book useful. I’m still getting the hang of his levain breads — I’m not used to working with wet dough. But his Saturday white bread is a good basic bread that was great for sandwiches and for pizza dough. Hoping with enough practice I can master some of these loaves.