Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] Hardcover – September 18, 2012

Last Updated On Monday March 30th, 2020
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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] Hardcover – September 18, 2012

Product Details

  • Amazon.com Sold on
  • 160774273X Amazon ASIN
  • Categories

    Books, Cookbooks, Food & Wine, Baking

Reddit Reviews and Recommendations

  • 168 Reviews
  • March 29, 2020 Last Review Date
  • July 13, 2013 First Seen Review Date
  • 46 Reviewed on Subreddits

    Breadit (66)
    Cooking (18)
    Pizza (9)
    EatCheapAndHealthy (8)
    food (7)
    Baking (5)
    Sourdough (4)
    AskCulinary (3)
    KitchenConfidential (3)
    melbourne (3)
    and 36 more...

Discussion and Reviews on Reddit

Please help me [R]

20 hours, 46 minutes agoducasaurus posted submission on Breadit.
March 29, 2020

I’m tired of spending hours and hours and hours just to bake mediocre bread. Also, perhaps strangely, I don’t want to bake in Dutch ovens as circular loaves just really aren’t that useful. If someone could please just direct me to where I could learn the basics rather than spending hours trying to perfect recipes that I don’t even know are good or not, that would be great.


A discouraged baker

Simple Crusty Bread [R]

1 day, 8 hours agoMeteorsaresexy posted submission on GifRecipes.
March 29, 2020
20 hours, 48 minutes agoMeteorsaresexy posted comment on GifRecipes.
March 29, 2020

I would highly recommend this book. It’s super informative and has awesome recipes.

Also, come join us on r/breadit!

Looking for recommendations on learning-to-bake resources [R]

1 week, 3 days agoducasaurus posted submission on Breadit.
March 19, 2020

Websites, videos, books, podcasts; whatever you like or use to educate yourself and improve baking knowledge. Thanks!

1 week, 3 days agoducasaurus posted comment on Breadit.
March 20, 2020

Favorite baking book? [R]

1 week, 3 days agoducasaurus posted submission on Breadit.
March 19, 2020

I have a gift card to use at Powell’s Books. What’s your favorite baking book? The one book you could not do without. Thanks!

Murder is on the table. [R]

1 week, 4 days agotexnessa posted submission on KitchenConfidential.
March 19, 2020

My partner and I are used to working 60 hours a week. Its day 5 and one of us might grab the new chef knife over fucking Banana-grams. I've pickled everything, he's read all the comics, we've butchered all the meat. If anyone has a internet rabbit hole or something we can do while on lock down I'd appreciate the suggestions. You guys are our people and I figured you would have the best ideas.

P.S. if I have to watch him butcher my mandolin one more time I will kill him, so maybe not related to that.

1 week, 4 days agotexnessa posted comment on KitchenConfidential.
March 19, 2020

Highly recommend- King Arthur Flour for tested+ reliable recipes. Even has a 'I fucked this up what do I do?' hotline.

Flour Water Salt Yeast by Ken Forkish is the one book I sent to my engineer brother that got him hooked on bread.

And an old fashioned sourdough starter is always fun to make because you get to feed the beast and watch it grow. Excellent quarantine entertainment.

Going to learn how to make bread at home [R]

1 week, 4 days agotexnessa posted submission on Cooking.
March 18, 2020

Welp. I’ve gone crazy working at home with just the dog. I needed something to get my mind off everything that would also be beneficial to me and my friends. So, I’m going to bake bread!

Anyone have some recipes, advice, suggestions on tools or words of caution for someone who is an experienced cook, but an absolute dolt with baking?

1 week, 4 days agotexnessa posted comment on Cooking.
March 19, 2020

King Arthur Flour has the best tested and therefore reliable recipes as well as a lot of tips for beginners. Even has a 'I fucked this up what do I do?' hotline you can call.

OXO's 5lb kitchen scale is one I have used professionally. The read out is removable so you can put large bowls on it and still see the weight. Very sturdy. Even my most stupid cooks have failed to break it.

Flour Water Salt Yeast by Ken Forkish is the book I always recommend for new bakers as it has a progressive learning curve as you work your way thru it.

Investing in a variety of flours is also worth it as you start to play. And an old fashioned sourdough starter is always fun to make because you get to feed the beast and watch it grow. Excellent quarantine entertainment.

No bread at your local market? All you need is flour, water, salt & yeast. [R]

1 week, 5 days agocondescending-panda posted submission on Breadit.
March 17, 2020
1 week, 4 days agocondescending-panda posted comment on Breadit.
March 18, 2020

It’s very simple. I follow this book


And before I got the book I had no idea how to bake at all.

After several less than successful attempts, I've finally baked some good spent grain bread. [R]

3 weeks, 2 days agoglahtiguy posted submission on Homebrewing.
March 6, 2020

Irish Red Ale Spent Grain Bread.

My process: (adapted from some harvest bread recipes, with adjustments from past... learning experiences)

I saved about 4 heaping cups of wet grains after our brew day was done. The next day I put them on a baking sheet and dried them out in the oven at 180f for 3-4 hours, until they were mostly dry to the touch.

Last night around 10:30pm I put together a poolish of 500g white all purpose flour, 500g 80f (27c) water, and 0.5g of bread yeast. I left that in a large bowl covered with a tea towel on top of the fridge. Today at around 9:00am I mixed up 280g 105f (41c) water with 21g salt and 3g of yeast and poured it around the edges of the bowl to loosen up the poolish. Then I dumped that mixture over 400g white all purpose flour and 100g of my dried malts, which turned out to be just about all of it after the drying. I mixed that up until everything was just wet, and let it rise for 30 minutes, folded it, another 30 minute rise, then another fold. Then it sat until noon. By then it had more than doubled in size. I dumped it out, separated it with a sharp knife into two halves and formed a ball with each half. They each got their own floured bowl to sit in, and dusted with flour over the top as well. They sat until 2pm, by which time they'd about doubled. I preheated the oven with a cast iron dutch oven in it to 475f (245c) and dumped the first loaf into it. The second went into the fridge to stop it rising more. 30 minutes with the cover on, 18 with it off, then the second loaf went into the dutch oven the same way.

You can see the first loaf I put in I accidentally partially folded over getting it into the dutch oven, so it's not exactly round. Trying to get a slightly sticky dough ball into screaming hot cast iron without burning yourself is a treat. The second went in better, the chilling helped it be a little less sticky. It also came out ever so slightly less browned, probably from coming from the fridge and not the counter. Next time I think I might try backing the salt off to 17-18g, they are slightly salty, not unpleasantly so, but I'm betting they'd be better with just a bit less. I may also try a third fold to build up a slightly larger crumb, but as it is the outside is crunchy and flavorful and the crumb is soft, but holds together well. Overall the best spent grain bread I've managed to bake myself.

3 weeks, 2 days agoglahtiguy posted comment on Homebrewing.
March 7, 2020

The book that led me to the largest improvement in my bread making is Flour Water Salt Yeast. Lots of pictures to describe what you are doing, and explanations why you are doing it as well.

Best Baking Book for Beginners [R]

1 month, 2 weeks agoHerNocturne posted submission on Baking.
Feb. 10, 2020

I want a book that will teach me everything about baking. Or at least the basics. I’m talking tools, beginner to advance recipes and everything in between. If you have any recommendations please I would love to start learning how to bake more seriously.

1 month, 2 weeks agoHerNocturne posted comment on Baking.
Feb. 10, 2020

For bread I'd recommend Flour Water Salt Yeast. It has a lot of good information about tools and techniques for artisan bread baking. I attribute this book with teaching me how to make incredible bread without a recipe.

Is there a baking book in the realm "Joy of Cooking" or "Salt Fat Acid Heat" that explains the science of baking and all of the intricacies of each ingredient, along with a few fun recipes? [R]

1 month, 3 weeks agolovetoloveyababy posted submission on Baking.
Feb. 6, 2020

I bake as a hobby and now my family keeps asking me why their cake is dense or if it matters if this ingredient is expired or this that or the other thing. I'd love to be able to research the science of it.

1 month, 3 weeks agolovetoloveyababy posted comment on Baking.
Feb. 6, 2020

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_apa_i_DPdpEbAHX08CW

Whats the healthiest store-bought bread (calorie controlled diet) ? [R]

1 month, 3 weeks agoWeemz posted submission on fitmeals.
Feb. 3, 2020

What is the healthiest brand of store-bought bread out there?

I have used Ezekiel bread in the past but is there something healthier and better ?

1 month, 3 weeks agoWeemz posted comment on fitmeals.
Feb. 3, 2020

Honestly, learn to make your own.

It's a bit confusing, intimidating, and time-consuming at first. But when you get the basics down, especially for a simple white/whole wheat bread, it's super easy. And really fulfilling, too—makes great gifts/thank yous/impresses guests or boyfriend/girlfriend. Plus, it's a fantastic skill in the event of a zombie apocalypse.

And when you learn to make your own, you really start to understand how much garbage is in store-bought bread—even Dave's and Ezekiel.

Where to begin [R]

1 month, 3 weeks agoPhxDibs posted submission on Breadit.
Feb. 1, 2020

Hello! I am just starting my bread baking journey and love seeing all the posts on here! I was wondering where do I start as I am very much a beginner and would appreciate if someone can point me in the right direction/resources.

1 month, 3 weeks agoPhxDibs posted comment on Breadit.
Feb. 1, 2020

Flour Water Salt Yeast is a fantastic place to start. There is some hardware to purchase to get started with this book's method, but you may own some of it already. A really great place to start and make great bread.

Sourdough book ideas? [R]

2 months agosongbirdee posted submission on Breadit.
Jan. 29, 2020

Hi guys, new to reddit although I ve been lurking silently for a while now. Wanted to ask your opinion on a good sourdough book. I have the starter but i d like a good book that covers some breads, babkas, pizzas, focaccias or anything else using sourdough. Any recommendations?

How to step up my game [R]

2 months, 1 week agomoose_nd_squirrel posted submission on KitchenConfidential.
Jan. 18, 2020

Hello there all!! I am a cook working in a production kitchen right now, with past experience in more traditional line cooking. I cook a lot at home and of course at work, but I want to learn new techniques, types of cuisine, flavor profiles, anything I can get my hands on.

Does anyone have advice about books or online material that I can work with at home to explore new things? I don’t ever generally cook with recipes but I am open to using them for learning.

Thank you!! :)

2 months, 1 week agomoose_nd_squirrel posted comment on KitchenConfidential.
Jan. 18, 2020

If you can get your hands on them look for culinary textbooks/resources from Johnson and Wales or the Culinary Institute of America

First time using a proofing basket. Didn't think it would make such a difference! [R]

2 months, 1 week agonickiter posted submission on Breadit.
Jan. 17, 2020
2 months, 1 week agonickiter posted comment on Breadit.
Jan. 17, 2020

The best info I've gotten about it is from the FWSY book - during the proofing the entire loaf's structure will be formed in whatever shape you proof in, and it makes a real difference to the final shape.

I've focused a lot more on the proofing step (poking every 10 minutes when it gets close) and found that precise proofing, as Forkish says in the book, basically dictates how good a spring and shape you end up with in the finished loaf.

Last loaf of 2019! [R]

2 months, 4 weeks agolearn_to_fly posted submission on Breadit.
Dec. 31, 2019
2 months, 4 weeks agolearn_to_fly posted comment on Breadit.
Jan. 1, 2020

Here it is on Amazon !

My breads are turning out awful [R]

3 months agotexnessa posted submission on AskCulinary.
Dec. 26, 2019


3 months agotexnessa posted comment on AskCulinary.
Dec. 26, 2019

Bread is a fickle bitch because there are a million variables to impact the outcome. Moisture, humidity, different flours, age of yeast, amount of kneading, etc. Weigh everything. Volume doesn't freaking work for bread. And mostly just practice. Get a decent bread book and learn how the variables work. Flour Water Salt Yeast by Ken Forkish is the one I recommend.

Cool items that make your life happier. [R]

3 months, 2 weeks agogreenchipmunk posted submission on TheGirlSurvivalGuide.
Dec. 10, 2019

I'm not sure if this is the right sub to post this, but here we go. I lost my dad very suddenly and tragically in 2016 and it really changed me. My life spiraled. I became very depressed and anxious, nervous, and altogether sad...it was pretty bad.

It's been a few years now and I feel like I'm finally getting into a better head space. I'm happier now and starting to find joy again when I thought I never would.

I've been asked what I want for Christmas this year and I really just want to continue this forward motion (I have a lot of fear that I will fall back into that awful place). What are some things that I can ask for that will help me continue on my path to healing? That will help make me more productive? Bring me more joy? I don't really want to ask for clothes or make up. I want to ask for something meaningful or useful. I don't know if y'all can help me, but any suggestions are appreciated (just please be kind).

3 months, 2 weeks agogreenchipmunk posted comment on TheGirlSurvivalGuide.
Dec. 10, 2019

Sorry to hear that you lost your dad. I lost my mom in 2010. Losing a parent sucks. It took me years to get out of my depression.

The one thing that stuck with me from therapy was that when you find your mood slipping, do something that makes you feel awesome. Here are a few things that relate to stuff that makes me feel awesome.

  • I absolutely love loose leaf tea. It's like a ritual to prepare it and makes me calm. Scooping the leaves, pouring the water, timing it, enjoying the tea when it is done. If you are starting with loose leaf tea, Adagio is an easy online store to try a bunch of different types. Getting a mug with an infuser basket is a simple way to enjoy it. For a gift idea, I recommend a solid travel mug/tumbler: Contigo, Yeti, and Tervis are all ones that I have had good experiences with. They keep the tea hot and make it easier to bring everywhere.
  • I am a compulsive baker when I feel my depression getting bad. Bread is super fun to make. A fantastic book on this subject is Flour Salt Water Yeast by Ken Forkish.
  • Nail Polish is a great, quick way to make yourself feel better, or at least it does for me. Pretty colors boost my mood.
  • Yoga is super fun, too. A yoga mat or gift certificate to try a class would be a fantastic gift. If yoga is not your jam, dance, pilates, barre, cycling, cross-fit, climbing, kick boxing, martial arts, or any type of exercise class that sounds enjoyable to you.

Looking to give a bouquet of "flours" for Christmas, but don't know what would be good. Any suggestions? [R]

3 months, 3 weeks agoBaker-Bug posted submission on Baking.
Dec. 9, 2019

I'm not a baker AT ALL. I really want this to be a good present. Any suggestions on gourmet flours I could get delivered to their house in the US?

Edit: She makes bread, cookies, cakes,etc.

3 months, 3 weeks agoBaker-Bug posted comment on Baking.
Dec. 9, 2019

If she's on her way to professional & she isn't into sourdough yet I highly recommend this sourdough starter kit: https://shop.kingarthurflour.com/items/sourdough-starter-and-crock-set

With this book: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_apa_i_pOW7DbRDW318X

Secret Santa gift idea? [R]

3 months, 4 weeks agoplaitedlight posted submission on Breadit.
Dec. 3, 2019

Hi everyone!

We are doing Secret Santa at work and the person I was matched with expressed baking bread, gardening, and cooking as her interests/hobbies.

What would be something nice/useful to receive, considering our budget is $20-25? Any ideas?

Thanks in advance! I am inexperienced in the subject of bread baking and would appreciate your input.

3 months, 3 weeks agoplaitedlight posted comment on Breadit.
Dec. 3, 2019

one of the bread baking cookbooks: FWSY, Tartine Bread, The Bread Baker's Apprentice

a Lame, dough wisk, banneton

I’m an adult now and I would like to start compiling a list of recipes that i can learn how to perfect [R]

4 months agothrowdemawaaay posted submission on Cooking.
Nov. 30, 2019

Just turned twenty last week. I would like to have a repertoire of foods that I can cook so I can possible impress a SO because people like food and I like affection

Thanks :)

3 months, 4 weeks agothrowdemawaaay posted comment on Cooking.
Dec. 1, 2019

This is more "real deal" style recipes than "simple and easy" but the results are dang good: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

Gift ideas for a beginning bread maker? [R]

4 months agohobbes305 posted submission on Breadit.
Dec. 1, 2019

Hello Breadit! My partner has recently gotten into making bread over the last two months and I’d love to give him some items for Christmas to help support this hobby. I know absolutely nothing about the world of homemade bread making and would love any recommendations on tools/equipment/books etc. that would be great for someone starting out. I don’t know what the proper terms would be for the types of bread he has been making so far, though I do know he loves using fresh herbs to make different flavors and he typically uses his Dutch oven for baking.

Any help is greatly appreciated. Thank you!

4 months agohobbes305 posted comment on Breadit.
Dec. 1, 2019

Ken Forkish,

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza


Why is puff pastry the universally accepted prepackaged ingredient that is not considered "cheating" at cooking? [R]

4 months, 3 weeks agoquestion_sunshine posted submission on AskCulinary.
Nov. 6, 2019
4 months, 3 weeks agoquestion_sunshine posted comment on AskCulinary.
Nov. 7, 2019

You don't need a bread machine you have an oven. Bread has 4 ingredients: flour, water, salt, and yeast. The variety of breads you can make by varying the ratios of these ingredients, the length of the ferment, and cook time is staggering.

Highly recoomend: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_apa_i_YlgXDbTMY87DP

Overnight Wheat with Cranberries and Walnuts [R]

5 months, 1 week agobartonkt posted submission on Breadit.
Oct. 19, 2019
5 months, 1 week agobartonkt posted comment on Breadit.
Oct. 21, 2019

Flour Water Salt Yeast, by Ken Forkish. Very popular on here and one of the best starter books on baking good bread at home. His overnight white and wheat doughs are very approachable and teach you a lot about the process. I dig them because of the usage of store bought yeast, it’s just easier and less hassle for me. I’ve tried the sourdough starter thing too many times!

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_api_i_-QIRDbE23VF14

Bread and cereals prices in the EU [R]

6 months ago4ad posted submission on Romania.
Sept. 28, 2019
6 months ago4ad posted comment on Romania.
Sept. 28, 2019

Nu am vreo rețetă, per se, fiecare pâine e diferită, recomand o carte gen: Flour Water Salt Yeast. Dar ca idee:

Faină albă (12% proteine) + făină integrală + secară în diverse proporții, de obicei 20% albă, 70% integrală, 10% secară, dar mereu schimb. Apă 65%-75% în funcție de făina folosită. Sare 2%.

Preferment făcut cu 2 zile înainte, între 50%-80% din aluatul total. 65%-100% apă în funcție de faină. 0.02% drojdie uscată. Dospit 12-14 ore.

Aluat făcut cu 1 zi înainte, 0.2% drojdie uscată, dospit ~6 ore. Sare 2%. Îi fac folds la 20 de min în primele 2 ore, din ce în ce mai gentil.

Proofed în frigider pentru încă 12 ore.

245°C+225°C 30min (abur) +25min (uscat).

Alternativ dacă fac pâine într-o singură zi fac o autoliză de 2-3 ore.

Alternativ pot să fermentez în frigider și să proof afară din frigider.

What would you invest in for an aspiring home chef? [R]

6 months, 1 week agodoggexbay posted submission on Cooking.
Sept. 24, 2019

My wife had always enjoyed cooking since she was a little girl. Growing up she absolutely adored anything to do with Jacques Pepin... an unconventional (and adorable) hero for a young girl. Here's a cute photo she took with him at a book/video signing some time in the 90s... https://imgur.com/a/ukKXLn4

Unfortunately she fell out of the habit due to college and her stressful job after graduating. She just didn't feel like cooking stuff after a long day at work. Recently we had our first child and I made some strategic career moves myself, allowing her to quit her job and be a stay at home mom. She's very happy and is starting to get interested in cooking again.

Because we cooked so little when we both worked, we don't have a lot of nice stuff. Just cheap knives, junky hand me down pots, etc. I want to surprise her with a copy of La Technique along with a sorta starter kit of high-quality cooking equipment.

If you were in my position what would you invest in? I'm not so much worried about cost as I am about value. It doesn't matter if it's expensive (or cheap) as long as it's not a hindrance and she'll be able to use it for a long time. I'm thinking stuff like knives, bowls, pots, etc.


6 months agodoggexbay posted comment on Cooking.
Sept. 25, 2019

Basically gonna echo most of the answers already posted, but just to pile on:

  • 8" chef's knife. 10" is longer than may be comfortable and 12" is longer than necessary, but 7" may start to feel a little short if she's ever slicing large melon or squash. I'm a casual knife nerd and I have knives by Wusthof, Victorinox, Shun and Mac. My favorite.

  • This Dutch oven. Enameled and cast iron just like the Le Creuset that a few other comments have mentioned, but much, much cheaper. I own two and they're both great. I also have the non-enameled version for baking bread, but I don't recommend it for general use unless you're a Boy Scout. Here's an entertaingly-written blog post comparing the Lodge vs. Le Creuset in a short rib cookoff.

  • This cutting board and this cutting board conditioner. The importance of an easy and pleasant to use prep surface can't be overstated. I'm listing this third on purpose; this is one of the most important things your kitchen can have. A recipe that calls for a lot of chopping is no fun when you're fighting for counter space to do the chopping, or doing it on a shitty plastic board.

  • A cheap scale and a cheap thermometer. Seriously, these are as important as the cutting board.

  • Just gonna crib this one right off /u/Pobe420 and say cheapo 8–10" (I recommend 10–12" but that's my preference) nonstick skillet. One note I'd add is that pans with oven-safe handles are a bit more dual-purpose than pans with plastic or rubberized handles. You can't finish a pork chop in the oven in a skillet with a rubberized handle. But one could say you shouldn't be cooking a pork chop on a nonstick pan to begin with. The important thing is to keep this one cheap: you're going to be replacing it every couple of years, there's no getting around that. For my money $30, and $30 is pretty expensive for these things.

  • Cookbooks. Nothing inspires cooking like a good cookbook collection. The great news about cookbooks is that they've often bought as gifts or souvenirs and they make their way onto the used market cheap and in great condition. Here are my suggestions for a great starter shelf:

  1. The Food Lab by J. Kenji López-Alt. I kind of hate that this is my number one recommendation, but I don't know your wife and I do know J. Kenji López-Alt. This one is brand new so you're unlikely to find it used and cheap, but as a catch-all recommendation it has to take first place. Moving on to the cheap stuff:

  2. Regional French Cooking by Paul Bocuse. This is possibly the friendliest authoritative book on French food out there, and a hell of a lot easier to just dive into than Julia Child (Julia is the expert, and her book is an encyclopedia). Bocuse is the undisputed king of nouvelle cuisine and people like Eric Ripert and Anthony Bourdain (so maybe a generation ahead of you and I) came from him. Paul Bocuse is French food as we know it, and yet this book—an approachable, coffee-table sized thing—still has a recipe for fucking mac and cheese. It's outstanding.

  3. Theory & Practice / The New James Beard by James Beard. These will completely cover your entire library of American cooking. Nothing else needed until you get region-specific.

  4. Essentials of Classic Italian Cooking by Marcella Hazan. When she died, the NYT ran a second obituary that was just her recipe for bolognese.

  5. Christ, top five. Who gets 5th? I'm going with From Curries To Kebabs by Madhur Jaffrey. Don't get bamboozled into buying "Madhur Jaffrey's Curry Bible" which is the same book, repackaged and priced higher. You want the one with the hot pink dust jacket, it's unmistakeable. This is one of those end-all books that you could cook out of for the rest of your life. It covers almost every diet and almost every country that Beard and Bocuse don't.

  6. Honorable mentions: Here come the downvotes. Pok Pok by Andy Ricker. If you're American and you want to cook Thai, this is the one. Ten Speed Press can go home now. The Book of Jewish Food by Claudia Rosen (so close to making the list). I shouldn't need to say much about this; it's the book of diasporic Jewish food, which means it covers a lot of time and almost every possible country. It's a no-brainer. Thai Food by David Thompson (a perfect oral history of Thai food for English speakers, only it doesn't include Pok Pok's precise measurements, which in practice I've found important). Flour Water Salt Yeast by Ken Forkish. Not for someone who just wants to become a baker, this book is for someone who wants to make Ken Forkish's bread. And for a casual bread baker I can't imagine a better introduction. Pleasures of the Vietnamese Table by Mai Pham. Andrea Nguyen is out there and Andrea Nguyen is awesome, but I really like Mai Pham's book. It's accessible, reliable and regional. You don't get the dissertation-level breakdown on the origins of chicken pho that you get from Andrea, but the recipe's there, among many others, and it's fucking outstanding. Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. This vegan cookbook is dope as hell and will really expand your imagination when it comes to vegetables. This could actually have been number five.

Obviously she'll be beat over the head with Julia Child and The Larousse the minute she starts buying cookbooks. Julia is still good. The Larousse is like the Oscars: it's just nice to have been considered. As a book it's pretty useless when Google and Alton Brown exist.

I’ve love to cook and have some of the top cook books, but my wife likes to bake. What’s a top baking cook book to surprise her with? [R]

6 months ago96dpi posted submission on Cooking.
Sept. 25, 2019

Comparable to say Kenjis Food Lab, but maybe a little more approachable for a newer baker?

6 months ago96dpi posted comment on Cooking.
Sept. 25, 2019

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_apa_i_Hn7IDbF2MEGRN

Got a good crumb! FWSY Overnight White [R]

6 months, 2 weeks agojm567 posted submission on Breadit.
Sept. 15, 2019
6 months, 2 weeks agojm567 posted comment on Breadit.
Sept. 15, 2019

Flour Water Salt Yeast is a baking book by Ken Forkish.

Flour Water Salt Yeast on Amazon

Looking for a cookbook with good pictures [R]

6 months, 3 weeks agogulbronson posted submission on Cooking.
Sept. 9, 2019

I'm looking for a good cookbook for looking at with my 3 year old that likes cooking and food. Something with pictures of whole foods as well as pictures of the recipes would be great (he's too old for toddler books about food). Most of my cookbooks are just text.

I tried Google but didn't get the results I was looking for. Any recommendations for a visually appealing cookbook?

6 months, 3 weeks agogulbronson posted comment on Cooking.
Sept. 10, 2019

So most of my cookbooks are either text dense reference manuals or obnoxiously difficult like The French Laundry Cookbook, but here's a few that are relatively simple with excellent photography:

La Cocina - Cookbook from an organization in San Francisco that teaches low income people to successfully grow food businesses. Photos are incredible.

The Berkeley Bowl Cookbook - Excellent photos with a lot of obscure produce.

Ad Hoc at Home - Thomas Keller's family style recipes with wonderful photography.

Flour Water Salt Yeast - Focused on baking bread and making pizza, but a lot of step by step photos and some awesome pictures of the final product.

PSA: Flour, Water, Salt, Yeast is on sale for $13 today. [R]

7 months agoLtKije posted submission on Breadit.
Aug. 26, 2019

Saturday White from FWSY. I thought I had for sure overproofed the thing, but it came out beautiful and delicious. Having fun with this new hobby! [R]

7 months, 1 week agobreakfastIVdinner posted submission on Breadit.
Aug. 20, 2019
7 months, 1 week agobreakfastIVdinner posted comment on Breadit.
Aug. 21, 2019

Any tips for making bread that isn't terrible? [R]

7 months, 2 weeks agoLucretian posted submission on Cooking.
Aug. 15, 2019

I'm making Samin Nosrat's chicken and garlic soup on Sunday, and I'd like to make some bread (maybe rolls?) to go with it. I've made bread in the past, but it pretty much always turns out dense and flavourless. Other than 'add more salt', are there any tips I should keep in mind? Or maybe any recipes you love that you think are worth trying?

7 months, 2 weeks agoLucretian posted comment on Cooking.
Aug. 15, 2019

bread flavor is mostly a function of time and temperature, at least for yeasted breads. as yeasts ferment in dough and consume sugars, they produce a variety of flavor compounds.

this is a good book if you want to explore the topic.

edit: here is an infographic from a yeast manufacturer. note "fermentation" has the strongest effect on flavor.

In case anyone actually believes that their pigs chill in lounge chairs 🙄 [R]

7 months, 3 weeks agooctoman115 posted submission on ExpectationVsReality.
Aug. 7, 2019
7 months, 3 weeks agooctoman115 posted comment on ExpectationVsReality.
Aug. 7, 2019

Help a baking newcomer [R]

9 months agocrmcalli posted submission on Breadit.
July 3, 2019

I'm a 15 year old guy interested in baking. I worked in a bakery for 2 weeks and gained the basic knowledge of baking. I want to though start baking at home. Do y'all have any tips on where to start, what to bake first, techniques for making bread, what ingredients to use and places to get recipes that use grams (other than king Arthur) and any other information that can help me?


9 months agocrmcalli posted comment on Breadit.
July 3, 2019

FWSYis on sale on Amazon still, I just bought the Kindle version for $4 yesterday.

Just got my first KitchenAid stand mixer! What should I make first? [R]

9 months agohankskunt42_ posted submission on Cooking.
June 28, 2019

I'm so excited, I've wanted one of these for years, but I could never afford one. Out of the blue today I got a package and it turns out my Mom has been putting aside extra money for a while to surprise me with one!

It's a KitchenAid artisan mixer. Came with the usual attachments - dough hook, paddle, and wire whip.

I dont know what to make with it though, what are your favorite recipes that utilize a stand mixer?

Edit: this got way more comments than I thought it would! Thanks everyone for your suggestions. I am reading every one of them!

9 months agohankskunt42_ posted comment on Cooking.
June 29, 2019

Baking cookbooks!?!? [R]

10 months, 3 weeks agothewishfulwelshwoman posted submission on Breadit.
May 7, 2019

Hey guys long time lurker here. I wanted to know if you guys had any cookbook recommendations for learning how to bake?

10 months, 3 weeks agothewishfulwelshwoman posted comment on Breadit.
May 7, 2019

Bread Baking for Beginners by Bonnie O'Hara is a good one. The next step up from that one would probably be Flour Water Salt Yeast by Ken Forkish. Both of them have great recipes for beginners and walk through some of the science of things and why things work the way they do. Sometimes your local library will have a copy, which might be a good way to look at recipes before you buy the book.

No-knead bread changed our lives [R]

11 months, 2 weeks agoCyt6000 posted submission on EatCheapAndHealthy.
April 16, 2019

We've been doing this no-knead bread thing for a year now, and it has made a huge difference in our budget and our diet. We essentially have basic, workhorse dough on-demand.

There are recipes and books all over the place, but we went with this book (the couple that wrote it are cranking out a new book every month, it seems): https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/

We have a food-grade plastic bin that measures roughly 4" x 12" x 18" - just right for a small shelf in the fridge. Whenever we run out of dough, we'll mix in 8 c flour, 4 c water, 1 tbsp kosher salt, and 1 tbsp active dry yeast. Mix around until it's a shaggy ball, cover the bin with a cookie sheet, and leave out on the counter for a few hours. Once the dough has risen to fill the bin, put it in the fridge and it will slow proof for up to two weeks before it starts to taste off (this is from the commercial yeast).

Here are some of the things we find ourselves making frequently with this dough. It's not spot-on for many of these, but close enough to taste great:

  • Feel like having a pizza night? This dough is perfect - https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html
  • Want some naan bread to go with instant pot butter chicken, or hummus and a rotisserie chicken? Just flatten small balls of dough and cook in a cast iron skillet. Rub garlic, butter, and cilantro; It's pretty close
  • Buy a pullman loaf pan and you have decent sandwich bread
  • Cinnamon rolls - pick any recipe. The dough is a tiny bit heavier than pastry, but still works great.
  • Donuts or beignets - cut into squares and fry. No one will complain
  • And of course, the French boule.
  • Breadsticks or Ciabatta - it will work
11 months, 2 weeks agoCyt6000 posted comment on EatCheapAndHealthy.
April 16, 2019

Highly recommend the book Flour Water Salt Yeast by Ken Forkish. It's my favorite and I've gotten a ton of compliments on the breads :)

My very first attempt at a homemade bread. Just ordered FWSY and am excited to pick up a new hobby! [R]

1 year agohousey- posted submission on Breadit.
March 16, 2019
1 year agohousey- posted comment on Breadit.
March 17, 2019

Baking my way through FWSY. Overnight straight pizza dough. 12 hour bulk ferment, 8 hour cold proof, 70% hydration [R]

1 year ago__Red_ posted submission on Breadit.
March 2, 2019
1 year ago__Red_ posted comment on Breadit.
March 3, 2019

Sure! The 70% hydration just means that the weight of water in the dough is 70% of the weight of flour. So if your dough has 1,000 grams of flour you add 700 grams of water.

The process is like this: - mix flour and water and let sit for about 20 mins (autolyse) - add yeast and salt and mix really well - cover and let sit overnight on the counter (12 hour bulk ferment) - divide the dough evenly (based on the size of the pizza you want) and shape into balls - cover and let sit in the fridge to proof (8 hour cold proof) - shape, top, and bake!

The recipe is from the book Flour Water Salt Yeast by Ken Forkish. This was my first book on bread and I like it a lot

First loaf using FWSY, pretty pleased [R]

1 year, 1 month agotomyownrhythm posted submission on Breadit.
Feb. 13, 2019
1 year, 1 month agotomyownrhythm posted comment on Breadit.
Feb. 13, 2019

Flour Water Salt Yeast. I just received my copy this afternoon!

What are some changes you've made to a basic pizza dough recipe and how did they work out? [R]

1 year, 1 month agohankskunt42_ posted submission on Cooking.
Feb. 4, 2019

So I absolutely love pizza and I make at least one a week. I'm a big fan of the /r/Pizza dough recipe on their wiki (the only constant adjustment I make is using 50/50 wheat and bread flour) but I've made it close to 500 times now. Sometimes I don't have a particular ingredient and I have to substitute or I have too much of something else and I need to use it up or it's just a case of "Huh...I wonder..." I'm curious as to what other people have done and how it's worked out.

Adding Eggs - The crust was much fluffier and lighter despite being thinner. I want to try adding just egg yolks and then just egg whites to see what happens (I added 2 eggs to the standard recipe.)

Chicken bouillon powder instead of salt - Worked pretty well. No dramatic change in flavor.

50/50 Pastry/Bread Flour - This was a bit of a mixed bag. The crust was still thin and it had a firmer mouthfeel but it was almost like you had a thin cracker crust that got soft but not quite soggy. It was interesting but not one I'd repeat.

50/50 Wheat/Pastry Flour - Definitely a tougher crust but quite tasty. It absolutely has to be eaten while it's fresh and hot otherwise the crust turns into tree bark.

100% Wheat Flour - It was definitely interesting for a thin crust pizza but it was much denser and took a lot more chewing. Also has to be eaten hot otherwise it's like chewing on fiber board.

Coconut oil instead of olive oil - The crust comes out a bit crispier but it's also quite oily. It's somewhat like breadsticks and there's no real residual coconut flavor. Eat with napkins.

1 year, 1 month agohankskunt42_ posted comment on Cooking.
Feb. 4, 2019

FWSE. Worth every penny.

Hey guys, What do you enjoy that supposedly is for women? [R]

1 year, 2 months agoGorramit_Groot posted submission on AskMen.
Jan. 28, 2019

I secretly when I'm in my room alone I do some knitting. It helps me with anxiety.

Edit: keep doing what you guys like! That doesn't affect your masculinity!!

Edit 2: some guys say they enjoy pedicure, so I did it and was absolutely amazing. MY FEET GLOWS NOW. I'll do it again in 2 weeks lmao





1 year, 2 months agoGorramit_Groot posted comment on AskMen.
Jan. 29, 2019

When it comes to bread, I've only made a no knead cinnamon raisin loaf and I'm no where near starting to mess with a sourdough. I am working on learning more since I picked up Flour, Water, Salt, Yeast from my library.

The only other things I have in my repertoire are bread pudding, coconut macaroons and recently, mini cheescakes.

Homemade Bread [R]

1 year, 2 months agoWutThEff posted submission on EatCheapAndHealthy.
Jan. 26, 2019

Although the healthiness could be debated, homemade bread is definitely inexpensive and way tastier than the cheap stuff from the store. You don’t have to be an expert in the kitchen to make a tasty loaf of bread! I made this one last night to have with soup (I also make it sometimes to go with the Smokey White Bean Shakshuka from budget bytes)


INGREDIENTS *1 package(2 1/4 tsp) active dry yeast. 2 cups (16 fl oz, 473 ml) lukewarm water. 1/2 TBSP Morton kosher salt (use 1 TBSP if using Diamond Kosher). 4 1/3 cups (18.4 oz, 515 gr) all-purpose flour. olive oil. rosemary

INSTRUCTIONS Combine yeast and warm water in a large bowl or pitcher. Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated. Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour. Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky) Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes. Preheat the oven to 400ºF. Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves. Bake for 35-40 minutes until the top is a deep brown color.

I’ve found this recipe to be very forgiving and basically fool proof. The only downside is having to be available to mix up the dough a couple hours before dinner - it’s a good weekend recipe that way.

Anyone have any other beginner friendly bread recipes?

1 year, 2 months agoWutThEff posted comment on EatCheapAndHealthy.
Jan. 28, 2019

I love sourdough and I make it, and it's definitely a process. If you want something a little bit easier, try a pre-ferment like a Biga. I do the one in this book when I don't have time to do a full-on sourdough. You can start it the night before you bake, instead of two days before you bake.

Homemade Bread [R]

1 year, 2 months agoWutThEff posted submission on EatCheapAndHealthy.
Jan. 26, 2019

Although the healthiness could be debated, homemade bread is definitely inexpensive and way tastier than the cheap stuff from the store. You don’t have to be an expert in the kitchen to make a tasty loaf of bread! I made this one last night to have with soup (I also make it sometimes to go with the Smokey White Bean Shakshuka from budget bytes)


INGREDIENTS *1 package(2 1/4 tsp) active dry yeast. 2 cups (16 fl oz, 473 ml) lukewarm water. 1/2 TBSP Morton kosher salt (use 1 TBSP if using Diamond Kosher). 4 1/3 cups (18.4 oz, 515 gr) all-purpose flour. olive oil. rosemary

INSTRUCTIONS Combine yeast and warm water in a large bowl or pitcher. Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated. Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour. Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky) Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes. Preheat the oven to 400ºF. Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves. Bake for 35-40 minutes until the top is a deep brown color.

I’ve found this recipe to be very forgiving and basically fool proof. The only downside is having to be available to mix up the dough a couple hours before dinner - it’s a good weekend recipe that way.

Anyone have any other beginner friendly bread recipes?

She pissed off everyone at the party [R]

1 year, 2 months agoxynix_ie posted submission on AdviceAnimals.
Jan. 22, 2019
1 year, 2 months agoxynix_ie posted comment on AdviceAnimals.
Jan. 22, 2019

Awesome! I just ordered https://www.amazon.com/gp/product/160774273X/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1

The FWSY book. This sounds awesome. I really need to step my game up on baking and I'm excited to give this a try. I travel a lot and weekends are the time when I can spend time with my family and we can all be in the kitchen if the weather sucks. We all love to cook around here so it will be cool to try these different methods. Slightly intimidating but I also grow my own peppers like Tabasco and make my own sauces. I make my own sausage of any variety and that was a bit intimidating at first with the casings but I got it down. Kitchenaid.. I mean where would I be without that thing. Pasta attachment for fresh rolled lasagna or spaghetti.. whatever. Meat grinder plus sausage case attachment. Of course breads!

This is a good one for cheese: https://www.amazon.com/gp/product/1635860784/ref=ppx_yo_dt_b_asin_title_o00__o00_s00?ie=UTF8&psc=1

I'm going to give this a shot this weekend. A good friend of mine owns a farm in Florida (where I'm at) with organic pastured dairy cows so I can even get raw milk (shhhhh don't tell anyone) and normal pasteurized milk plus cream.

It's all about ingredients eh.

Thanks for the tips :) good to meet you!

What is a good recipe book for baking bread? [R]

1 year, 2 months agoHarry_Coolahan posted submission on AskCulinary.
Jan. 11, 2019

For someone who is relatively new to baking bread but otherwise fairly proficient at cooking/baking. A book that discusses why you want to do something a certain way, but doesn't drone on for chapters about the history and science of a certain baking technique. So, maybe an intermediate level book that I can reference when I'm looking for a recipe for a specific type of bread.

Some books I'm considering: Flour Water Salt YeastThe Bread Bakers Apprentice

Double Fed Sweet Levain from FWSY I baked this morning [R]

1 year, 2 months agogulbronson posted submission on Breadit.
Jan. 10, 2019
1 year, 2 months agogulbronson posted comment on Breadit.
Jan. 11, 2019

Flour Water Salt Yeast by Ken Forkish, it's a very popular home baking book with bread and pizza recipes. I'd highly recommend it, as would a lot of others in this subreddit.

Advice on bread making book [R]

1 year, 3 months agoSnugbun7 posted submission on Breadit.
Dec. 18, 2018

I would like to find a book on bread making that has excellent trouble-shooting advice and good basic recipes. Not necessarily easy recipes, but the building blocks of different types of bread. This is a gift for someone who is already a good bread baker, but needs a resource to learn and improve. Thanks!

1 year, 3 months agoSnugbun7 posted comment on Breadit.
Dec. 18, 2018

FWSY Overnight white... Didn’t last long! [R]

1 year, 3 months agoogregrey posted submission on Breadit.
Dec. 5, 2018
1 year, 3 months agoogregrey posted comment on Breadit.
Dec. 7, 2018

Sure! It is on sale on amazon here fswy

Which is the best bread cookbook? [R]

1 year, 3 months agodisch0rd666 posted submission on Breadit.
Dec. 6, 2018

Hi all!

Christmas is coming, and my family are asking what to get for our Secret Santa’s this year. I recently got a stand mixer and have been really enjoying making bread. I’m going to ask for a bread cookbook - is there one that stands out above the others? Any that are terrible/unhelpful and to stay away from?

The posts on here have been an inspiration to begin my bread journey so I thought I would ask all you knowledgeable people.

Thank you for your time and help!

1 year, 3 months agodisch0rd666 posted comment on Breadit.
Dec. 6, 2018

Flour, Water, Salt, Yeast by Ken Forkish. The Bread Bible by Rose Levy Beranbaum. Between these two you can learn to make not only every type of bread you could dream of, but you will have one of the best resources for baking beautiful artisan style loaves of naturally leavened bread.

FWSY overnight white [R]

1 year, 3 months agoDeerfield1797 posted submission on Breadit.
Dec. 3, 2018
1 year, 3 months agoDeerfield1797 posted comment on Breadit.
Dec. 4, 2018

It's in this book

Completed day 3, I just did something I’ve always wanted to do, start some sourdough bread! [R]

1 year, 5 months agoArkrid813 posted submission on stopdrinking.
Oct. 23, 2018

Im really excited today, because I’ve been dealing with HARDCORE anxiety, so I tried something I’ve been wanting to attempt - making a sourdough starter! For those that don’t know, it’s traditionally a 7 day deal to get your first loaf...there’s so much to read on sourdough making! I wanted to share because I typically would drink through anxiety and today, I did not!


1 year, 5 months agoArkrid813 posted comment on stopdrinking.
Oct. 23, 2018

Awesome! Sourdough is a tough thing that can be really fun. I'm a chef on the savory side of things--thiugh running the whole restaurant I so have to do my fair share of pastry stuff. I have in the last year or so gotten really in to homemade breads. Check out this book, if you like making bread it'll change your life!

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza https://www.amazon.com/dp/160774273X/ref=cmswrcpapa_JqVZBbZZ5XZDZ

Making home made bread is healthy and cheap [R]

1 year, 5 months agoCyt6000 posted submission on EatCheapAndHealthy.
Oct. 8, 2018

Buying a loaf of basic bread is around 2$ in the US (and more premium breads run higher). When you buy flour and other ingredients in bulk, you will save at least 1$ a loaf (more if you're eating gluten-free or other speciality bread)...you can quickly see how if you're going through a loaf a week, it adds up.

Recipes for making all kinds of homemade bread (sourdough, cheese bread, wheat, banana, etc) can break it down and with practice it can become another part of your weekly routine. Obviously, time is a huge factor in whether this is the right choice for you and your tolerance for baking (if you despise baking...this is probably not for you). If you nab a used bread machine, or bargain hunt for one, it can really cut down on the prep time though!

1 year, 5 months agoCyt6000 posted comment on EatCheapAndHealthy.
Oct. 8, 2018

I use King Arthur flour and it's about $3. I make 4 loaves of bread from FWSY per bag of flour. Salt, yeast, and water prices are almost negligible.

Making home made bread is healthy and cheap [R]

1 year, 5 months agoCyt6000 posted submission on EatCheapAndHealthy.
Oct. 8, 2018

Buying a loaf of basic bread is around 2$ in the US (and more premium breads run higher). When you buy flour and other ingredients in bulk, you will save at least 1$ a loaf (more if you're eating gluten-free or other speciality bread)...you can quickly see how if you're going through a loaf a week, it adds up.

Recipes for making all kinds of homemade bread (sourdough, cheese bread, wheat, banana, etc) can break it down and with practice it can become another part of your weekly routine. Obviously, time is a huge factor in whether this is the right choice for you and your tolerance for baking (if you despise baking...this is probably not for you). If you nab a used bread machine, or bargain hunt for one, it can really cut down on the prep time though!

1 year, 5 months agoCyt6000 posted comment on EatCheapAndHealthy.
Oct. 8, 2018

If you like artisan breads, FWSY has really good recipes. Also look at /r/breadit

Making home made bread is healthy and cheap [R]

1 year, 5 months agoCyt6000 posted submission on EatCheapAndHealthy.
Oct. 8, 2018

Buying a loaf of basic bread is around 2$ in the US (and more premium breads run higher). When you buy flour and other ingredients in bulk, you will save at least 1$ a loaf (more if you're eating gluten-free or other speciality bread)...you can quickly see how if you're going through a loaf a week, it adds up.

Recipes for making all kinds of homemade bread (sourdough, cheese bread, wheat, banana, etc) can break it down and with practice it can become another part of your weekly routine. Obviously, time is a huge factor in whether this is the right choice for you and your tolerance for baking (if you despise baking...this is probably not for you). If you nab a used bread machine, or bargain hunt for one, it can really cut down on the prep time though!

1 year, 5 months agoCyt6000 posted comment on EatCheapAndHealthy.
Oct. 8, 2018

The book FWSY and /r/breadit might help!

Making home made bread is healthy and cheap [R]

1 year, 5 months agoCyt6000 posted submission on EatCheapAndHealthy.
Oct. 8, 2018

Buying a loaf of basic bread is around 2$ in the US (and more premium breads run higher). When you buy flour and other ingredients in bulk, you will save at least 1$ a loaf (more if you're eating gluten-free or other speciality bread)...you can quickly see how if you're going through a loaf a week, it adds up.

Recipes for making all kinds of homemade bread (sourdough, cheese bread, wheat, banana, etc) can break it down and with practice it can become another part of your weekly routine. Obviously, time is a huge factor in whether this is the right choice for you and your tolerance for baking (if you despise baking...this is probably not for you). If you nab a used bread machine, or bargain hunt for one, it can really cut down on the prep time though!

1 year, 5 months agoCyt6000 posted comment on EatCheapAndHealthy.
Oct. 8, 2018

The book FWSY

Any good reading for learning more about making bread? I’ve been doing it for about a year now but want to do the best I can. [R]

1 year, 6 months agohi427893 posted submission on Breadit.
Sept. 23, 2018
1 year, 6 months agohi427893 posted comment on Breadit.
Sept. 23, 2018

I recommend Flour, Water, Salt, Yeast by Ken Forkish and Tartine Bread by Chad Robertson. Both books have good info into bread science and have good (but large) recipes.

My sourdough starter turns one year old today! [R]

1 year, 6 months ago[deleted] posted submission on Breadit.
Sept. 15, 2018
1 year, 6 months ago[deleted] posted comment on Breadit.
Sept. 15, 2018

It's a little daunting at first but there are lots of very helpful resources out there so you can jump right in! I just started my own starter this week and I've been following this guide: here.


But you don't need a sourdough starter to start with bread. If you have a dutch oven then you can start with straight doughs and learn proper folding and shaping while you wait for your starter to grow!


There are a few books that are highly recommended by this sub the most popular seems to be Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (FWSY as you will see it mentioned as here) by Ken Forkish which he shares his own starter recipe and lots of fantastic straight and sourdough breads.


If you're not ready to take that big of a dive in yet online there is Jim Laheys No Knead Bread recipe which is a straight dough, super simple, and really quite delicious. I did this one and it was my gateway bread which quickly sent me head first into FWSY and starters.


Most importantly, don't be disheartened if things don't turn out, just share it with us, do some research, make some changes and try again.

Sourdough bread [Homemade] [R]

1 year, 6 months agofatburger86 posted submission on food.
Sept. 8, 2018
1 year, 6 months agofatburger86 posted comment on food.
Sept. 8, 2018

It is pretty much how flamingbabyjesus said. It is more of a process than a recipe. http://www.thefreshloaf.com/ this is a very good resource. I have Flour Water Salt Yeast wich explains all the steps, and ive heard that Tartine is also a very good book.
p.s A skale is very importaint.

Monitoring the Fermentation of Sourdough Starter with Computer Vision [R]

1 year, 7 months agoAug. 14, 2018

Every starter is different, but if you can give it the attention it deserves, its fermentation will continually reward you with loaves like no other.

However, we can apply some RI™ (aka. real intelligence) to only pick the region of the sourdough starter.

On May 29th, we began to feed our sourdough starter after many months of sporadic feeding.

The timelapses below show the sourdough starter from different dates.

In this blog post, we dive into the world of wild yeast (commonly known as sourdough starter) by tracking its growth through timelapses, automated image analysis, and cool graph animations.

AMA Soy panadero y muchas cosas mas. [R]

1 year, 8 months agomxCommenter posted submission on mexico.
July 29, 2018
1 year, 8 months agomxCommenter posted comment on mexico.
July 30, 2018

Tengo el libro Flour Water Salt Yeast y quedan geniales mis panes (es fundamental usar una olla dutch oven) pero es lo único que sé hacer. ¿Hay algún libro similar en calidad para panes más tradicionales en México (donas, conchas, bolillos, etc.)?

I think I’m getting the hang of this FWSY thing [R]

1 year, 9 months agowiz0floyd posted submission on Breadit.
June 24, 2018
1 year, 9 months agowiz0floyd posted comment on Breadit.
June 24, 2018

Flour, water, salt, yeast. I'm assuming since op said "from fwsy" they're referring to this book. https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X#

Adding acetic acid to dough? [R]

1 year, 9 months agoMeatFloggerActual posted submission on Sourdough.
June 7, 2018

I've searched, but I've not found a formula, nor mention of a formula, that simply adds acetic acid to the dough. Is there a reason for this? Why not just add a bit of acetic acid to make the loaf more sour?

1 year, 9 months agoMeatFloggerActual posted comment on Sourdough.
June 7, 2018

Acetic acid is actually the byproduct of some of the bacteria which consume the ethanol and CO2 that the yeast creates. This is the layer of liquid at the top of a starter if it's not fed enough, called Hooch. So there is anyway a bit of acetic acid in sourdough to begin with. The problem is that too much of it can drop the pH of the starter so low that the yeast die of. I'm no baker, but what I've learned from my dabbling with FWSY is that the sourness of the bread is more reliant on timing and temperature, than it is on the acidity level of the starter. I felt like before this book I was experimenting in the kitchen. Even the first loaf felt like I was baking bread. I'd highly recommend it, especially if you want to understand better the inner workings of the bread making process

Kenji's Backyard Pizza Oven Guide [R]

1 year, 10 months agomjmilino posted submission on seriouseats.
May 14, 2018
1 year, 10 months agomjmilino posted comment on seriouseats.
May 15, 2018

Flour Water Salt Yeast by Ken Forkish has given us the best pizza we've ever made. The dough is so effing good. Highly, highly recommend this book.

FWSY Pizza with Salami, Tomato, and Green Peppers [R]

1 year, 11 months agoreguser1 posted submission on Pizza.
May 3, 2018
1 year, 11 months agoreguser1 posted comment on Pizza.
May 3, 2018

Excuse the basil! I put it below the meats on the second pizza. Used the same day pizza dough recipe from Flour, Water, Salt, Yeast and pizza sauce recipe from Serious Eats.

I heard we were sharing our dutch oven breads? [R]

1 year, 11 months agopliskin414 posted submission on castiron.
May 3, 2018
1 year, 11 months agopliskin414 posted comment on castiron.
May 3, 2018

Using the Overnight White recipe from Flour Water salt Yeast.

What are the most important parts of a sourdough recipe? [R]

1 year, 11 months agoApril 11, 2018

I've had so many recipes trying to tell me the best way to bake the bread. I know what the leaven and the autolyse phase, but everything tells me something different. What are the basics?

1 year, 11 months agoMeatFloggerActual posted comment on Sourdough.
April 12, 2018

You might benefit from the direct, thought over style of a book then. I found Ken Forkish' FWSY to be a much better use of my time and energy than trying to piece together the knowledge from a bunch of different sources on the internet.

I’m getting FWSY from the library Monday. What should I make first? [R]

1 year, 11 months agoDeerfield1797 posted submission on Breadit.
April 6, 2018

Ill have it for two weeks so I’m pretty excited to see what the hype is all about.

Got a KitchenAid (refurbed) to get my ass into gear and baked my first ever things today . Pizza and bread next . [R]

1 year, 12 months agogleman posted submission on BuyItForLife.
April 5, 2018
1 year, 11 months agogleman posted comment on BuyItForLife.
April 5, 2018

I'd ignore that ding-dong and mix-up what you want. It's people like them that hamper home baking. They read FWSY and think they know everything about bread.

My first loaf turned out beautifully and I'm so excited!! All thanks to FWSY :) [R]

2 years agogeekypinup posted submission on Breadit.
March 16, 2018
2 years agogeekypinup posted comment on Breadit.
March 17, 2018

It’s a recipes book called Flour Water Salt Yeast. It comes in pretty highly recommended by r/Breadit

I had to google what FWSY was, guess my Dutch Oven Loaf fits the acronym 🥖 [R]

2 years, 1 month agojengaworld posted submission on Breadit.
Feb. 23, 2018
2 years, 1 month agojengaworld posted comment on Breadit.
Feb. 23, 2018

Nice loaf! People are also often referencing the Ken Forkish book called “Flour, Water, Salt, Yeast.” 🍞🥖

Caramelized Onion & Brussel pizza w/ goat cheese on homemade pizza dough [R]

2 years, 1 month agomagergirl posted submission on vegetarian.
Feb. 20, 2018
2 years, 1 month agomagergirl posted comment on vegetarian.
Feb. 21, 2018

Cookbook recommendations? [R]

2 years, 1 month agoNephrastar posted submission on Cooking.
Feb. 12, 2018

I'm looking for a cookbook/resource that doesn't necessarily have recipes but teaches about different cooking methods or techniques to build flavor. Something I could read in addition to recipes.


2 years, 1 month agoNephrastar posted comment on Cooking.
Feb. 13, 2018

For bread/yeasty stuff specifically, Flour Yeast Salt Water. It gives some informative advice for making things like bread and pizza dough, and has recipes to go with it.

Husband and I made Pizza dough straight from this book and the resulting pizza was delicious.

FWSY White Bread With Poolish [R]

2 years, 1 month agoByte_the_hand posted submission on Breadit.
Feb. 3, 2018
2 years, 1 month agoByte_the_hand posted comment on Breadit.
Feb. 3, 2018

Flour Water Salt Yeast by Forkish


It is super interesting to read parts of it as well.

First pure pain au levain. I'm officially obsessed. [R]

2 years, 3 months agoDJ-Butterboobs posted submission on Breadit.
Dec. 27, 2017
2 years, 3 months agoDJ-Butterboobs posted comment on Breadit.
Dec. 27, 2017

Had emergency spinal surgery on Sunday. My wife got me a really nice bread book for Christmas, and I'm full of inspiration and ideas. Full of pain meds, I thought last night at 11PM was the perfect time to attempt my third loaf of bread ever... Why not try a pain au levain?

Well, mistakes were made, but it's surprisingly good. I wish I wrote down what I did. Kinda just applied what I learned in the past few weeks and went to town. Can't wait to nail this down!

It's the /r/melbourne random discussion thread [Sunday 10/12/2017] [R]

2 years, 3 months agoWalter_Ego posted submission on melbourne.
Dec. 9, 2017

Welcome to the /r/Melbourne Daily Discussion Thread!

Reddit 101 - The basics!

2 years, 3 months agoWalter_Ego posted comment on melbourne.
Dec. 9, 2017


try https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

this helped me up my game substantially. you may have to buy some equipment to follow the recipes though.

Yet another first sourdough post [R]

2 years, 4 months agobbbr4aergasdgh5e posted submission on Breadit.
Nov. 18, 2017
2 years, 4 months agobbbr4aergasdgh5e posted comment on Breadit.
Nov. 18, 2017

I call out shit when I see it. This sub seems to be all about gold stars and telling everyone they did a good job. It's ok to tell someone they failed and they need to try again. The mediocrity in this sub is too much.

You obviously needs to improve. You need to start with the basics: watch videos and read books. I'd recommend two good starting places:

I'd recommend starting with bread pans. You can focus more on technique and take shaping out of the equation for now. Also, don't start with sourdough; start instead with store bought yeast. The concepts are the same, but you need to understand the basics before you add to it.

Your first recipe should use a bread pan, package of yeast, white flour, and salt. Don't try anything fancy. You need a digital scale and oven thermometer. Multiple flours, shaping, and starters come later.

Always love homemade pizza night [R]

2 years, 4 months agoreguser1 posted submission on Pizza.
Nov. 5, 2017
2 years, 4 months agoreguser1 posted comment on Pizza.
Nov. 5, 2017

Pizza is a 70% hydration dough from Flour, Water, Salt, Yeast by Ken Forkish. Sauce is J. Kenji Lopez-Alt's New York-Style pizza sauce.

It's the /r/melbourne random discussion thread [Saturday 21/10/2017] [R]

2 years, 5 months agoWalter_Ego posted submission on melbourne.
Oct. 20, 2017

Welcome to the /r/Melbourne Daily Discussion Thread!

Reddit 101 - The basics!

2 years, 5 months agoWalter_Ego posted comment on melbourne.
Oct. 21, 2017


Just had a slice, absolutely delicious.

I bake it in a dutch oven. Basically, I put an empty dutch oven in the big oven, heat the oven to 245, and leave it in there until the dough has finished proofing (usually about 40 minutes). Then I take the dutch oven out, de-lid it, and pop the proofed dough in carefully. Pop lid on, back in oven for 30 minutes at 245.

The lid keeps the steam in, which allows the dough to be steamed much like in a professional baking oven. After 30 minutes, I take the lid off and bake for another 15 at the same temp to brown.

Basically, I'm following Ken Forkish's methods from his book "Flour, Water, Salt, Yeast", which I am currently going through, learning how to make artisinal breads. The name of the book refers to the ingredients of the bread, from largest amount to smallest. No sugar etc... just very basic ingredients. In the book, time and temperature are treated as ingredients, and from (largely) the same set of ingredients, Ken Forkish takes you through differences in quantities (and times/temps) to result in different breads.

I'm not yet very far through, still only doing the simplest recipes. The methods (mixing dry ingredients, autolysing, folding/pinching, shaping, proofing, testing, baking) remain the same throughout the book though (only the ingredients/amounts/times change), and I seem to have gotten the hang of them, so I am feeling ready to move on to poolish and biga recipes etc...

It's a ripper of a book, recommend it thoroughly. This is the book here: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

You can also watch the videos of the basic techniques here: https://www.youtube.com/watch?v=y0owQi_U44c&list=PLWqTac5vy0cfmXcQgnMAZl6z69kpmUzBI

It's the /r/melbourne random discussion thread [Saturday 07/10/2017] [R]

2 years, 5 months agoWalter_Ego posted submission on melbourne.
Oct. 6, 2017

Welcome to the /r/Melbourne Daily Discussion Thread!

Reddit 101 - The basics!

2 years, 5 months agoWalter_Ego posted comment on melbourne.
Oct. 7, 2017

banged out a bunch of 50% wholemeal dough, baked the piss out of a dirty big boule, using the rest to make a pizza pie and a calzone for dinner.

i'm not an amazing baker by any measure, but my technique has completely changed since buying the book "flour water salt yeast"; it's a lot simpler, and a lot more delicious. strangely, i am even making less mess. however, now that i am treating time and temperature as ingredients, it takes a fair bit longer. i think the single biggest gamechanger compared to my previous techniques is autolysis. fucking amazing.

edit: link to book https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

LuNeS RAndoM [R]

2 years, 6 months agolaextranjera posted submission on argentina.
Sept. 25, 2017

Yo estoy disfrutando el baño de la facultad, le agradezco a Dios que no curso en una sede central onda Ciudad.

2 years, 5 months agolaextranjera posted comment on argentina.
Oct. 4, 2017

No me olvidé pasa que soy un desastre jejeje. Este es el tipo que te digo es un capo haciendo sourdough.

Y también está Chad Robertson que es un genio. Acá es el único lugar que esta fuera del libro.

Y este es un flaco que detalla paso por paso el mantenimiento del sourdough que está bueno para leer.

Si te interesa mucho, te recomendaría leer Flour Water Salt Yeast

En fin, ¿cómo andas? :)

Alright then, tell me the name of your favorite AUTHENTIC style cookbook. [R]

2 years, 6 months agoGenlsis posted submission on Cooking.
Sept. 25, 2017

It seems almost every post is filled with comments claiming that such and such dish isn't authentic and is a mockery of what makes that particular style so good.

This is an issue across the whole internet as well, with comments on other sites again, full of people disparaging OP's ability to boil water, if they think such and such is "real" such and such food.

Despite this, and all the nitpicking, no one ever links to a "real" one that they approve of! So reddit, tell me where to go, what to read, what recipe to follow!

Gumbo! Szechuan! BBQ sauce! Paella! Tuscan! Peruvian! Indonesian! Bring it on, what SHOULD I be reading to get it right? (I'm afraid going back in time and learning from an old local grandma is out of the question).

Who is the authority on your cultures food?

Edit: totally unintentional, but it seems Amazon is having a cookbook sale or some shit. So far 3/3 books I linked are 40% off at the moment.

2 years, 6 months agoGenlsis posted on Cooking.
Sept. 25, 2017

Sorry, yes. I should have been more clear. Thank you.

Here is the Amazon link for those interested. It seems it's currently 45% off:

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza https://www.amazon.com/dp/160774273X/ref=cmswrcpapi_4AtYzbWA2Q3G2

I want to learn how to cook from scratch, any good books you'd suggest starting with? [R]

2 years, 7 months agomfrato posted submission on Cooking.
Aug. 14, 2017

Like the title said, I want to learn how to cook, from the very basics. I don't want to just follow recipes and not understand them - I want to know the science behind the recipes; WHY butter is used over olive oil in certain dishes, WHY a saucepan is used over a frying pan for this particular food, WHY the ingredients are added in the a specific order, at different temperatures etc.

Any book / video / course recommendations would be appreciated, Thanks! :)

2 years, 7 months agomfrato posted on Cooking.
Aug. 14, 2017

If you want to learn bread (trust me, you do), Flour Water Salt Yeast is amazing. Very in depth of why each specific reaction occurs, what will happen if you do x instead of y, etc. Also, the ebook is only like $3.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza https://www.amazon.com/dp/160774273X/ref=cmswrcpapa_H8zKzbEDERZ01

What's the window of "proper proofing" between over/under proofed? [R]

2 years, 7 months agosubsequentj posted submission on Breadit.
Aug. 8, 2017

Title says it all. My biggest issue is over/under proofing and I'm trying to decide what my window is. Minutes? Hours?

For reference, I'm following the perfect loaf's beginner recipe and proofing in the fridge.

2 years, 7 months agosubsequentj posted on Breadit.
Aug. 8, 2017

Got myself the book "Flour Water Salt Yeast" the other day. Been making bread when time allows. In his book, Ken Forkish explains how he uses the Finger Dent method to determine when a dough is at its optimal proofing stage.

Check out the video and pick up his book. I highly recommend it.

Happy baking!

Overnight Country Blonde Loaf [x-post from r/breadit] [R]

2 years, 7 months agoYourBasicWhiteGirl posted submission on Sourdough.
Aug. 7, 2017
2 years, 7 months agoYourBasicWhiteGirl posted on Sourdough.
Aug. 7, 2017

Recipe and techniques taken directly from the ever-popular FWSY by Ken Forkish. This was my first attempt at the Overnight Country Blonde, and I was really happy with how this loaf turned out!

Overnight Country Blonde Loaf [R]

2 years, 7 months agoYourBasicWhiteGirl posted submission on Breadit.
Aug. 7, 2017
2 years, 7 months agoYourBasicWhiteGirl posted on Breadit.
Aug. 7, 2017

Recipe and techniques taken directly from the ever-popular FWSY by Ken Forkish. This was my first attempt at the Overnight Country Blonde, and I was really happy with how this loaf turned out!

How to better budget on < $400/month for 5 [R]

2 years, 7 months agochairfairy posted submission on budgetfood.
Aug. 5, 2017

Hi BudgetFood!

Some time lurker, first time poster hoping to get some advice. My wife and I are in the middle of a huge financial struggle right now. We are deeply in debt due to a court situation for my oldest son (5) and just had a ruling go not in our favor. As a result our out of pocket expenses are going up (by over $100/month. My son deserves money going for his care, it's just right now it makes it extremely difficult.) and it puts our already razor thin budget even thinner. (I am the sole income currently making 40k/year)

We are receiving assistance from EBT but we always seem to be going over and above that. We don't buy expensive foods and buy store brand whenever we can. What are some relatively cheap and tasty meals that we can put together for a family of 5? Or even some budget shopping tips?

2 years, 7 months agochairfairy posted on budgetfood.
Aug. 5, 2017

The cookbook is called "Good and Cheap" - it's available as a free ebook or PDF. The author, Leanne Brown, also has a website with those recipes and more (I see I'm not the only person to link it). There are really good recipes!

My wife and I use them a lot. Last week I made her chana masala recipe for my lunches, cost $6 total for all 5 lunches. I admit it got old by the end of the week, but for the first couple days it was really tasty!

Another good resource is budgetbytes (I see someone else also linked that one).

A couple broader "principles" (you may already know them, though):

  • Prepared foods are often expensive. Making from scratch is good. But sometimes you don't want to cook and emergency mac'n'cheese is always okay. Add some frozen peas to make it seem healthy
  • Meat is also often expensive. Tofu and beans (especially dry beans, if you have time to cook them) can be cheaper. Rice and beans is a super filling meal, and you can dress it up with cumin and onions, then garnish with cilantro and sour cream (look up recipes for Dominican rice and beans - "la bandera" - or Costa Rican rice and beans - "gallo pinto")
  • If this is a temporary situation (some number of months) then you can probably cut a few corners on nutrition and lean heavily on rice, pasta, and other cheap carbs to do the super basic job of being filling. If there's an Asian grocery nearby you can often get a 50 lb. bag of rice for $30-$40 (my wife and I go through one every 8-10 months); Amazon may also help. If your financial situation will last longer (a year or more) then that's a worse solution. But short term, rice'n'spice with a couple fried eggs can go a long way
  • Do you eat a lot of bread? Bread is not a super expensive item, but you can still save money by baking it yourself. A lot of people rave about Flour, Water, Salt, and Yeast for "artisanal" baking but those are mostly crusty, hearty loaves more than sandwich bread. If you want to go the homemade bread route and mostly need sandwiches, a bread machine might be worth it.

But a lot of these depend on how much time you can commit to food prep. If you're limited on time then your strategy will change a bit.

Bread book recommendation? [R]

2 years, 8 months agoNmeader520 posted submission on Breadit.
July 9, 2017

Looking for a great go-to bread book. Something that provides information on basic science behind baking, starters, recipes, techniques, etc. Thank you!

TIL of a guy who made a chicken sandwich literally from scratch -- he grew a garden, harvested wheat, slaughtered a chicken, travelled to boil ocean water for salt, etc -- it took him 6 months and cost him $1,500. He didn't think it tasted very good. [R]

2 years, 9 months agobabygrenade posted submission on todayilearned.
June 25, 2017
2 years, 9 months agobabygrenade posted on todayilearned.
June 25, 2017

No you don't. I just started learning to bake using this book:


All you need is flour, water, salt, and yeast.

Anyone have good, simple bread recipes? [R]

2 years, 9 months agothemoosecaboose posted submission on Cooking.
June 20, 2017

Hey folks!

I'm looking for some simple bread recipes that you recommend.

I don't have access to any flours aside from regular all-purpose, a bread maker, or a mixer. I'm looking for the type you just toss on a pan and bake into a round loaf. An herbal bread would be ideal, but any suggestions would be lovely.

I'm an advanced baker, so I'm not too worried about difficulty level. Just looking for something relatively quick that tastes good.

2 years, 9 months agothemoosecaboose posted on Cooking.
June 20, 2017

I'm definitely no pro, but I make a few loaves every month (and use a ton of the dough I make for pizzas). I swear by This book. Everything I've made from it has been great, and it has good sections on basic techniques.

Otherwise, follow this no-knead recipe.It really doesn't get any easier than that, and the bread that comes out is fantastic.

TIL of Baker's Math: flour weight is always expressed as 100%, and sets the foundation for every other ingredient- 66% water, 2% salt, etc. [R]

2 years, 11 months agogiveitago posted submission on todayilearned.
April 19, 2017

Made Bread (also qu [R]

2 years, 11 months agoRedhotkcpepper posted submission on Cooking.
April 17, 2017

So I made bread for the first time, using this recipe and I'd say it turned out pretty good

Now the bread baking bug has bitten me. My girlfriend and I even joked about cooking a loaf a week instead of buying bread. Which leads to my questions.

  1. What's a good bread knife? Or what should I look for in a bread knife?

  2. What are some good beginner's​recipes for bread? I'd love to also just hear your favorite breads.

2 years, 11 months agoRedhotkcpepper posted on Cooking.
April 17, 2017

NYT no knead bread - best if you have a Dutch oven (you can get one amazon for like 30 bucks)

Pioneer Woman Cinnamon Rolls - best cinnamon rolls ever, I usually half the recipe. For frosting, hers is a bit too extravagant. I just use powered sugar, melted butter and water/milk til you get the consistency you like

Sourdough Starter Recipe - it cuts out buying yeast and the need to prove it. This will also serve as a catalyst for other types of bread in the future.

FWSY - the Holy Grail of bread cooking books

And as someone already pointed out r/breadit

Also, not sure what country you're in, but try catching the Great British Baking Show on Netflix (streams in US). I've been watching it recently and it's definitely inspired me to bake all sorts of goodies.

Good luck!

Cast iron FWSY deep dish [R]

2 years, 11 months agoXephres777 posted submission on Breadit.
April 8, 2017
2 years, 11 months agoXephres777 posted on Breadit.
April 9, 2017

Honestly, its worth the money to just buy FWSY. It has a lot of bread recipes and gives very detailed instructions on how to do everything. (You will need a dutch oven though)

What bread should I start out with? [R]

2 years, 11 months agoApril 6, 2017


2 years, 11 months agotroll_is_obvious posted on Breadit.
April 6, 2017

Get a copy of FWSE. Read the entire thing. Pick a recipe you feel comfortable with. I suggest diving right in there and making one of the overnight with poolish recipes. Maybe start with pizza dough.

[WEEKLY THREAD] Fail Friday - Because being awesome always comes at a price... [R]

3 years agoIncreasingEntropy posted submission on xxfitness.
March 24, 2017

...and that price is usually coordination or social etiquette.

3 years agoIncreasingEntropy posted on xxfitness.
March 24, 2017

I just bought Flour Water Salt Yeast and I absolutely love it. Before I bought that, I was baking stuff from the abreaducation blog.

I want to learn how to bake bread but I don't know where to start. Do I need to join a course/class? If yes, does anyone know a good course in the Bay Area? [R]

3 years, 1 month agoevanshmevan posted submission on Breadit.
Feb. 23, 2017

Any help is appreciated

3 years, 1 month agoevanshmevan posted on Breadit.
Feb. 26, 2017

I never tried baking bread before I bought Flour Water Salt Yeast and now I've managed to make some pretty delicious loaves. If you take your time and read the technique sections, you'll start to get a good understanding of bread baking.

Me Monday (6 February 2017) [R]

3 years, 1 month agoFeb. 6, 2017


3 years, 1 month agoEwoksAmongUs posted on gaybros.
Feb. 6, 2017

Name: Paul

Age: 25

Location: Minneapolis

Pics (of you, pets, whatever etc.,)http://i.imgur.com/yi0rf7P.jpg (It was for grindr and my only recent pic, please don't judge!)

Instagram/snapchat/other social media:https://www.instagram.com/morelikebrocialism/

What are your plans for Valentine's day?

  • No idea, probably game with another single friend

Is there anything you're looking forward to this month?

  • Not quite in this month but the release of the Nintendo Switch and Breath of the Wild!

What TV shows are you looking forward to having come back on for the spring?

  • Very much looking forward to Legion, it seems like there are a ton of great shows coming out soon though

What's one good recipe you would like to share?

What are you currently listening to/watching/reading?

In your opinion, what is the superior pet?

  • Dogs, obviously

What is one subreddit you think everyone should check out?

  • I will revisit this one later

Guy ruins his mom's phone call [R]

3 years, 1 month agoCarlosFromPhilly posted submission on ContagiousLaughter.
Feb. 3, 2017
3 years, 1 month agoCarlosFromPhilly posted on ContagiousLaughter.
Feb. 4, 2017

Yep! It's really great, and way easier than you'd expect. I don't make my every day bread, but anytime I'm having people over for dinner or making something special I bake bread. And sometimes I do it just because! I'd recommend checking out Flour Water Yeast if you're definitely interested, or check out some of the beginner bread recipes on the King Arthur Flour site. There is probably a bread subreddit too... Actually, not sure why I never looked.

Bonus: bread from scratch is a gateway to making pizza from scratch, so you can't go wrong!

What's the easiest dough, pasta, anything, that I can make to get some experience working with flour? Also tips for a beginner would be great. [R]

3 years, 2 months agoSkoasha posted submission on EatCheapAndHealthy.
Jan. 19, 2017

I love how cheap flour is, and I always see amazing looking breads and pastas that people made, but I can never replicate it.

I'm looking for recipes and/or general tips for a beginner.

3 years, 2 months agoSkoasha posted on EatCheapAndHealthy.
Jan. 19, 2017

I'd recommend (if you're a cookbook fan) Flour, Water, Salt, Yeast by Ken Forkish. The bread in here takes some time (the shortest takes all day, but a lot of that time is sitting around and waiting). The link is here, and I cannot get enough of this bread =)


In your opinion what ingredients are well worth the extra money for better quality? [R]

3 years, 2 months agoDonkeyPuncherrr posted submission on Cooking.
Jan. 17, 2017

Edit: Wow this got a lot more comments then I expected!

This all stemmed from trying an air chilled chicken vs the Foster Farms birds my mega mart tends to carry. Huge flavor difference but a decent amount more per pound. I wanted to see what other consider a worthwhile upgrade!

Thanks all!

3 years, 2 months agoDonkeyPuncherrr posted on Cooking.
Jan. 18, 2017

Check out this book, it will completely change your mind!

Overnight bread in a couple of Lodge dutch ovens. [R]

3 years, 2 months agorho_ posted submission on castiron.
Jan. 16, 2017
3 years, 2 months agorho_ posted on castiron.
Jan. 16, 2017

I did the "Overnight White Bread" recipe in FWSY. /r/Breadit turned me on to the book, and its worth checking out if you're into longer ferment times. Several great recipes and lots of insight.

The general recipe is:

  • 1000g white flour
  • 780g warm (90-95 F) water
  • 22g salt
  • 0.8g instant dry yeast

Bulk fermentation is 12 - 14 hrs, or until nearly tripled. (Fold 2-3 times in the first hour or two.)
Divide in half, shape and proof (about 1hr.)
Preheat oven with dutch ovens to 475F.
When proofed, flip dough into hot dutch ovens and bake with lids on at 475F for 30 mins.
Uncover and continue baking for an additional 15 - 30 mins to desired color.
Turn out onto racks and let cool.

Edit: formatting

/r/Sweden Cultural Exchange [R]

3 years, 2 months agocardinals5 posted submission on AskAnAmerican.
Jan. 15, 2017

Welcome, friends from /r/sweden!

We're very happy to be doing this cultural exchange with you guys and are very happy to answer all of your questions!

Automod will be assigning a Sweden flair for all top-level comments, so Americans, as always, please leave the top-level comments for members of /r/sweden.

There is a corresponding thread over at /r/sweden, which can be found here!

Välkommen, vänner från Sverige.

Vi är mycket glada över att göra detta kulturellt utbyte med er och är mycket glada att svara på alla dina frågor!

AutoMod tilldelar ett Sverige känsla för alla kommentarer toppnivå!

(Om min svenska är lite meningslöst, skylla Google Translate.)

Some information about Sweden below!


Name and Origin: "Sweden"; English name derived from the Swedish "Sverige", a combination of "Svea" and "Rike" that literally means "Realm of the Swedes".

Flag: Flag of the Kingdom of Sweden

Map: Sweden County (Län) Map

Demonym(s): Swedish, Swede

Language(s): Swedish/Svenska (Official)

Motto: "För Sverige – i tiden"; Swedish for "For Sweden – With the Times".

Anthem: Du gamla, Du fria

Population: 9,954,420 (89th)

Population Density: 55.7/sq mi (194th)

Area: 173,860 sq mi (55th)

U.S. States Most Similar in Size: Montana (147,040 sq mi), California (163,695 sq mi), Texas (268,596 sq mi)

Capital: Stockholm

Largest Cities (by population in latest census)

1StockholmStockholm County851,155
2GothenburgVästra Götaland County516,532
3MalmöSkåne County293,909
4UppsalaUppsala County140,454
5VästeråsVästmanland County110,877

Borders: Finland [NE], Baltic Sea [E], Denmark (Maritime Border) [SW], Norway [W]

Subreddit: /r/Sweden

Political Parties

Before I delve into the Swedish government, I figured a list of the political parties would help comprehension (this isn't in depth, it's just to give you an idea of what's going on)

Party (English)Party (Swedish)Political PositionAbbreviation
Swedish Social Democratic PartySveriges socialdemokratiska arbetarepartiCentre-LeftS
Moderate PartyModerata samlingspartietCentre-RightM
Sweden DemocratsSverigedemokraternaRight-Wing to Far-RightSD
Green PartyMiljöpartiet de grönaCentre-LeftMP
Centre PartyCenterpartietCentre to Centre-RightC
Left PartyVänsterpartietLeft-WingV
Christian DemocratsKristdemokraternaCentre-RightKD
Feminist InitiativeFeministiskt initiativLeft-WingFI


King: Carl XVI Gustaf

Prime Minister: Stefan Löfven(S)

Sweden Legislature (Riksdag)


Seats: 349 | 113 S, 84 M, 49 SD, 25 MP, 22 C, 21 V, 19 L, 16 KD

Speaker of the Riksdag: Urban Ahlin(S)

Sweden in the European Parliament

Swedish Seats: 20 | 5 S, 4 MP, 3 M, 2 SD, 2 L, 1 C, 1 V, 1 KD, 1 FI


There appear to be no official stats of demographics.


Currency: Swedish Krona (Abbr. SEK or kr)

Exchange Rate: 1.00 kr = $0.11; $1.00 = 9.07 kr

GDP (PPP): $498,130,000,000 (34th)

GDP Per Capita: $49,678 (14th)

Minimum Wage: None; Workers form and join unions to bargain wages collectively.

Unemployment Rate: 7.8%

Largest Employers

EmployerIndustryLocationEmployees in State
AutolivAutomotive SafetyStockholm (HQ) + Various~42,779+
ScaniaAutomotiveSödertälje (HQ) + Various~38,493+
PostNordCommunication, LogisticsSolna (HQ) + Various~35,256+
NordstjernanInvesting, FinancesStockholm (HQ) + Various~33,949+
VattenfallElectric UtilityStockholm (HQ) + Various~28,567+

Fun Facts

  1. Sweden has not participated in any war for almost two centuries, including both world wars.
  2. Sweden has had seven Nobel Prize winners in Literature, including Selma Lagerlöf, who was the first woman to win the prize in 1909.
  3. The Swedish three-point seatbelt is claimed to have saved millions of lives. It was launched by Volvo in 1959 and is found in 1 billion vehicles worldwide.
  4. One of the most popular flavors of ice cream in Sweden is salmiakki, or salty licorice.
  5. The pacemaker, ultrasound, safety match, astronomical lens, marine propeller, refrigerator, and computer mouse are all famous items that were invented in Sweden or by Swedes

List of Famous Swedes

3 years, 2 months agocardinals5 posted on AskAnAmerican.
Jan. 15, 2017

Honestly, I think most foreign students will be all right; college campuses are their own unique environment, and in most major cities (which is where I'm sure you'd probably want to study), foreign students are pretty common so there'd be nothing to really worry about. I could see Arab students having some worries, but even then I think it would be a bit of a stretch in most parts of the country.

<hr />

Favorite cookbooks:

Those are the three I use pretty regularly. I have a few more but I use them for specific dishes or as reference for flavors (Ratio being a fine example of this).

Favorite dishes (I'm restricting this to ones I can cook myself):

  • Spinach ricotta gnocchi with pesto
  • Tomato-sauce poached cod with roasted green beans
  • Pulled pork shoulder
  • Roasted chicken with rice and toum
  • Acorn squash soup
  • Arancini
  • Shepherd's Pie
  • Mussels with garlic and white wine

When your first got started baking bread, what books or recipes did you find most helpful? What bakers are the most highly regarded? [R]

3 years, 2 months agoCanadaint posted submission on Breadit.
Jan. 14, 2017
3 years, 2 months agoCanadaint posted on Breadit.
Jan. 14, 2017

A lot of people here will recommend "Flour Water Salt Yeast" by Ken Forkish: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X I bought the book and it's helping me change my understanding of time, hydration, temperature, etc. It's taken about a dozen loaves, but mine are starting to look like his loaves he has in his book.

[Sunday Chat Thread] Anime has been made real edition. [R]

3 years, 3 months agoDec. 18, 2016

We haven't had one of these in a while.

What have you been:

  • Readin'
  • Watchin'
  • Doin'
  • Cookin'
  • Playin'

And for some additional discussion value, the final request of Kek--that some Canadian guy be given an AI gf and that Anime would become real--has been fulfilled, Japan's birthrates are expected to plummet even further.

3 years, 3 months agochewingofthecud posted on CapitalismVSocialism.
Dec. 18, 2016

Reading: Pratchett's Witches Abroad and Carlyle's Latter-Day Pamphlets

Watching: Nothing but the odd Youtube video here and there. I've recently discovered Murdoch Murdoch.

Doing: Getting shit fixed around the house.

Cooking: No time for that really, just whatever's easy. But I've recently started making a killer homemade pizza, dough, sauce and all (OK well I don't make my own cheese). Fingers crossed I'll get Flour Water Salt Yeast for Christmas.

Playing: I aven't played any new video games since Minecraft. Every once in a while I'll bust out the old Final Fantasy games and play 1 through 6 in a marathon.

What's your go-to activity for Chicago winter Saturdays? [R]

3 years, 3 months agowindsweptlooks posted submission on chicago.
Dec. 3, 2016

I've been in the city a couple years, but when the cold Saturdays begin, I'm always at a loss for what to do. Any interesting ideas from you guys?

3 years, 3 months agowindsweptlooks posted on chicago.
Dec. 3, 2016

I wouldn't say it's an exaggeration to call it life changing. Has completely ruined me on store bought bread, and it's changed the way I eat, and spend my time, and probably has helped with mental health too (it can be really meditative)

These are the two books that got me going.



Corn flour baguette! [R]

3 years, 4 months agotlow13 posted submission on Breadit.
Nov. 17, 2016
3 years, 4 months agotlow13 posted on Breadit.
Nov. 18, 2016

r/sourdough has resources in their FAQ about culturing a starter. Also this book helped me get the basics down. King Arthur has a break down on their website as well as the option to just purchase an already cultured starter that they will mail to you and then you can start feeding and using it right away.

Got my copy of FWSY, first attempt at white with poolish, came out great. [R]

3 years, 4 months agoTomMelee posted submission on Breadit.
Nov. 10, 2016
3 years, 4 months agoTomMelee posted on Breadit.
Nov. 10, 2016

Flour, Water, Salt, Yeast. A very pretty bread cookbook. :)

Half for the heretics (ham and swiss), half for the purists (extra sharp cheddar); both on homemade white. [R]

3 years, 4 months agoanomoly posted submission on grilledcheese.
Nov. 2, 2016
3 years, 4 months agoanomoly posted on grilledcheese.
Nov. 3, 2016

It's actually from the book Flour Water Salt Yeast. The methods the author uses makes it really easy to bake loaves like the one those slices came from.

Pizza dough recipe [R]

3 years, 4 months agotroll_is_obvious posted submission on Breadit.
Nov. 1, 2016

I'm looking for a very simple FSWY pizza dough recipe. Preferably in weighed measuments and I don't have a starter to work with. I'm also looking to make the pizza on Saturday so a long slow dough is just fine. Thanks for all the help I hope is coming

3 years, 4 months agotroll_is_obvious posted on Breadit.
Nov. 1, 2016

Best variant I've managed at home was from Flour Water Salt Yeast by Ken Forkish. I like the overnight with poolish recipe. Once you've split the dough into balls, you can refrigerate them for several days. If you can't conjure up the recipe via Google, his book is well worth the money.

EDIT: Sheesh, some people just want stuff handed to them:

Baker's formula:

Ingredient | Quantity in Poolish | Total Recipe Quantity | Baker's Percentage -----------|---------------------|-----------------------|------------------- Flour | 500 g | 1,000 g | 100% Water | 500 g | 750 g | 75% Salt | 0 | 20 g | 2% Yeast | 0.4 g | 0.4 g | 0.04%

This recipe is straight flour, water, salt and yeast, using a starter. That's as "authentic" as it gets.

I'm not going to transcribe the entire book for you here. Forkish goes into great detail about how to make a poolish, why it's important, proper hand mixing technique, etc, and it's all beyond the scope of a reddit comment. Suffice to say that you're looking for a roughly 3x rise in both the poolish and final mix stage. If you start the poolish using 80 F water at 6 PM, you'll be doing the final mix with 105 F water at roughly 8 AM, and shaping the dough balls some 6 hours later, which you can then refrigerate for a couple hours or a couple days.

But seriously, the price of the book is less than what you'd spend on two good pizzas. Totally worth it: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/

Bread gifts? [R]

3 years, 5 months agoOct. 3, 2016

So my wife has fairly recently taken up baking bread. Her bday is coming up and I was wondering if there is some fairly nice gear for making bread I could get her. Looking to spend up to $300-350.

3 years, 5 months agomymorales posted on Breadit.
Oct. 3, 2016

Awesome. I might have some suggestions and links but they depend on what she enjoys baking. what kind of bread does she bake?

I'm just going to throw some amazon links out there.


Flour Water Salt Yeast is really popular and how I got into baking. It is well written and the author has plenty of videos on youtube for help.

Tartine - seems to be the cornerstone for artisan homebaking and another well written book.

The Bread Baker's Apprentice - has a larger variety of recipes and styles of bread.


Scale Essential IMO

Dutch oven / combo cooker Essential for those crusty loaves and the recipes in the first 2 books listed above.

Proofing baskets / bannetons

Dough knife

Instant read thermometer for checking dough temps

A large mixing and rising tub That link does not include a lid for the tub but it is on amazon somewhere

A lame for scoring if she is feeling fancy, but honestly you can just rig one with a coffee stirrer and razor blade that will work just fine!

Pizza/oven stone for pizza or breads that don't fit in the dutch oven

That is all I am thinking of now...I guess flour storage containers are handy too. Honestly, having nice containers for the dough rising has been some of my favorite baking gear. You guys might have a lot of things I listed, but those are items that have been on my wishlist or currently are! Hopefully that helps!

Edit 2: Forgot to mention a decent bread knife. I am not going to link to a specific one because I am really not knowledgeable about knives, but the choices are many and the price range is immense!

Any good bread recipes (vegan/oil-free)? [R]

3 years, 7 months agozapff posted submission on PlantBasedDiet.
Aug. 23, 2016

I'd ideally like to be able to make hoagies / sub-sandwich bread for some vegan banh mi sandwiches, but I'm finding it difficult to find any such recipes.

3 years, 6 months agozapff posted on PlantBasedDiet.
Sept. 3, 2016

I'm about to check out this: Flour Water Salt Yeast

I'm hoping it will be like the Jim Lahey, Sullivan St Bakery recipe which I've made many times. It's time consuming but is the best bread recipe, hands down!

My recipe white whale. Overnight yeasted oatmeal. [R]

3 years, 8 months agotowehaal posted submission on Cooking.
July 8, 2016

It was amazing! Has anyone heard of this or know how to make it?

3 years, 8 months agotowehaal posted on Cooking.
July 8, 2016

Grab this book from the library too! (or just buy it it's a great resource)

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza https://www.amazon.com/dp/160774273X/ref=cmswrotherapa_qleGxb4SJXVGH

Copycat Olive Garden Breadsticks [R]

3 years, 10 months agoLethargicSuccubus posted submission on MimicRecipes.
May 30, 2016
3 years, 10 months agoLethargicSuccubus posted on MimicRecipes.
May 31, 2016

Yeah that's pretty normal I think, a lot of recipes say to punch the dough down and then form it into a ball, then let it rise for a second time just before baking. I'm still somewhat of a novice, I just started using FSWY (http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X) has been a very interesting read for me and would probably be good for you if you want a really in depth explanation. ^^^I ^^^can ^^^also ^^^share ^^^an ^^^ebook ^^^version ^^^if ^^^you ^^^can't ^^^afford ^^^it ^^^right ^^^now

A successful late night bake [R]

3 years, 10 months agoSandFriend posted submission on Sourdough.
May 18, 2016
3 years, 10 months agoSandFriend posted on Sourdough.
May 18, 2016

Yeah! It's from Flour Water Salt Yeast by Ken Forkish. Great book, highly recommend. http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

Who's got the best pizza crust recipe? [R]

3 years, 11 months agocatjuggler posted submission on breaddit.
May 2, 2016

Calls for pizza crust recipes. Go!

3 years, 10 months agocatjuggler posted on breaddit.
May 10, 2016


First time poster, and also first attempt at the Overnight White from FWSY. Thanks for the inspiration breadit! [R]

3 years, 10 months agolimit_veillance posted submission on Breadit.
May 9, 2016
3 years, 10 months agolimit_veillance posted on Breadit.
May 10, 2016

It's from this book. Check it out it's fantastic.

Calling all vegans with bread machines! [R]

3 years, 11 months agoGreyDeck posted submission on vegan.
May 2, 2016

I'm wondering if anyone has some good tips and tricks for making vegan bread with a bread machine. What egg replacements work best? Butter replacements?

I know bread machines are kind of finicky in terms of the order ingredients are placed within the container... I mean, I'll try all the ways of making vegan bread if I don't get any tips here... But, if you've got some shortcuts to making amazing vegan bread, then I would greatly appreciate them!!

3 years, 11 months agoGreyDeck posted on vegan.
May 2, 2016

Most breads don't need eggs or butter. Flour, salt, water and yeast is all you need. There's even a cookbook called "Flour, Water, Salt, Yeast"

Natural seams up vs seams down [R]

3 years, 11 months agoArgs0 posted submission on Breadit.
April 24, 2016

My bread is taunting me... [R]

3 years, 11 months agobunsonh posted submission on Breadit.
April 23, 2016

I baked twice this past week. I had serious problems with bloom with my white loaves, but had tremendous success with my whole grain loaves.

Compare -
White demi-baguette: https://imgur.com/3cmYN7B
Whole grain batards: https://imgur.com/KPHNNyh
Boule(ish) comparison: https://imgur.com/ZtRXNNn

Wednesday, I did a batch of Ken Forkish's "Overnight White" from FWSY. I followed the formula almost perfectly, with the only change being I upped the hydration slightly, from 78% to 85% if I recall.

Thursday, I did a batch of 100% whole grain, 75% whole wheat flour, 25% rye flour, at 95% hydration. I followed the principles of the FWSY dough, modifying the flour and water ratios.

Apart from that, when I baked, every single thing I did was identical. I preheat my oven and stone to 500°F. My oven is a bit finicky, so I have to alter the temperature during the baking. My steam is generated by microwaving saturated terrycloth towels until maximum temp, then placing them in the oven while I unload my bannetons and score. Once I load, I pour 2/3cup of water into a pan on the bottom which flashes to provide additional steam and drop the temp to 440°F. After 10 minutes, I remove the towels and raise the temp to 465°F. I then allow the bread to bake until they are at 190°F internally.

You can see in the above photos that my oven spring was definitely present, leaving a nice open crumb, but I had no real bloom or ears with my white loaves. On the other hand, it was fantastic with the whole grain loaves, with lots of bloom and also a nice open crumb. And I'm kind of at a loss as to why.

Does anyone have any input as to what might have been the cause, and how I might improve my bloom with my white loaves?

Much thanks.

3 years, 11 months agobunsonh posted on Breadit.
April 23, 2016

Sorry, no real recipe to speak of.
I used the "Overnight Country Brown" recipe from Ken Forkish's Flour, Water, Salt, Yeast as a guide, but the quantities and technique was improvised. This is an amalgamation of about 3 years of learning to work with high hydration doughs, and working around the the ins-and-outs of my frustrating oven. Some time ago, I felt that I had my white flour method down, and started focusing on whole grains. This was about the best batch I've had to date, process, crumb, and crust considered. But my white batch went to pieces, as expressed by my frustration in this thread.

Sorry I can't be more helpful! The key is to just start/keep playing with flour!

Ended up with an exorbitant amount of flour and salt (for a college student who rarely bakes), looking for advice on what to do with it. [R]

3 years, 11 months agoXunae posted submission on Breadit.
April 16, 2016

Due to a regrettable set of circumstances and a fair bit of miscommunication, I currently have in my possession 20 lbs of flour and 10 lbs of salt. I have three weeks left before I have to store all my stuff for the summer, and I would like to find some use for all this flour so I don't have to throw it all out. I have minimal experience baking bread, but I have done it before. I do not, however, own a mixer or any other bread baking equipment. I have your standard apartment galley-style kitchen. Does anyone know of any recipes that I can bake with low equipment requirements and without buying too many extra ingredients that will help me use all of this up before the end of the year?

3 years, 11 months agoXunae posted on Breadit.
April 17, 2016

Have a pizza party, people can bring their own toppings.

It won't use up all of the flour, unless you have a lot of friends, but all you'll need to cook the pizza satisfactorily is a cookie sheet/baking sheet, a mixing bowl, and an oven that'll go up to about 500 degrees.

The FWSY same-day dough would work well for this. the recipe is:

(this may be too large for the mixing bowl you have, it's fine to halve this, the timing remains the same)

  • 1000 grams (about 7 3/4 cups) of flour

  • 700 grams (about 3 cups) of water (about body temperature)

  • 20 grams (1 tbsp 3/4 tsp) of salt (sea salt preferred, most will do, but not kosher salt because it's too coarse)

  • 2 grams (1/2 tsp) of instant yeast

At all stages the dough bowl should be covered with a lint-free kitchen towel or plastic wrap unless you're actively working with it.

step 1: mix water and flour in a bowl, cover and let sit for about 30 minutes (if you are using active dry yeast, set aside a small amount of water and mix with the yeast, but don't mix it in with the flour until the next step)

step 2: add salt and yeast to the bowl, mix thoroughly. here's a short video from the author on how he suggests mixing the dough. Cover and let sit, note the time that this is finished.

step 3: between 30 and 60 minutes after mixing the dough, apply 1 fold to the dough. Here's another video of how the author suggests folding dough. Cover and let sit. If you are using plastic wrap to cover the dough, it can be useful to draw a circle of how large the dough is for the next step.

Step 4: when the dough has doubled in size, about 6 hours later, it's time to divide the dough. separate the dough with a knife into a number of pieces. if you separate it into 5 pieces you'll easily get some solidly medium sized pizzas, while if you separate it into around 7 or 8 pieces you'll get some smaller more personal pizza sizes.

step 5: Shape the pieces into small balls. here's one more video about shaping the balls. You're balls would obviously be smaller, but it's the same idea.

Step 6: put the balls onto a sheet or plates or bowls, cover them, and put them into the fridge for at least 30 minutes, but up to 2 days to make them easier to handle.

Now you've got dough that's ready to be made into pizzas.

Steps to make the pizza:

Step 1: preheat over to 500 degrees

Step 1: take a cutting board, baking sheet (this is probably the best option, see step 4 below for why), or large plate, dust it with flour (more generously dusting it will make your life easier, but will also lead to you getting a mouth full of flour later on.)

step 2: Pick a dough ball, drop it on your floured surface, and gently start flattening it out. from there you can either use a rolling pin (lightly floured) or pick it up and gently work your hands around the edges stretching it. Once it's gotten a bit thicker you can rest it on your knuckles and gently pull them a part to stretch the dough. If you break the dough at any point you can just kind of fold it over itself a little bit and crimp it to repair the damage. here's a shaping example

If you like a nice puffy crust, keep in mind that whatever intentional puffiness to your crust you leave in will become significantly larger once you bake, so it's typically good to have a uniform thickness throughout your pizza, and the toppings will keep the center portion from puffing up while allowing the crust to puff up.

Step 3: Time to top the pizza. Be careful not get sauce or cheese onto the under side of the pizza as that can cause it to stick) This is largely personal preference, but a couple things that aren't obvious. Brushing the crust with butter or oil will add some flavor and keep the crust from burning. If you want any herbs on your pizza, like oregano or thyme, throw them on on top of the sauce, but underneath the cheese, which will preserve the flavor and keep them from burning.

Step 4: Get the pizza onto the baking sheet. take your baking sheet, if you use the underside of the baking sheet then you can have an easier time sliding pizzas onto and off of it. If you constructed your pizza on some other object, lightly flour the baking sheet. Then transfer your pizza to the baking sheet. This can be a bit of a messy process if you haven't floured the underside of your pizza enough earlier, and often leads to some funny dancing with spatulas and bench scrapers when I make pizza with friends, but the pizza will still taste good when you're done.

Step 5: Pizza in the oven. The pizza won't take long. After about 5 minutes in the oven check it, it'll need about 3 more minutes to fully bake. If it's not baking evenly, turn the baking sheet around.

Step 6: enjoy.

Homemade Mushroom & Prosciutto Pizza [R]

3 years, 12 months agoreguser1 posted submission on Pizza.
April 3, 2016
3 years, 12 months agoreguser1 posted on Pizza.
April 3, 2016

The pizza dough recipe is from Flour, Water, Salt, Yeast, and you can view my steps here.

Never made bread, wanna try sourdough after watching Netflix's Cooked - help? [R]

4 years agoMarch 30, 2016


4 years agoPelephant posted on Breadit.
March 31, 2016

As some people mentioned, the sourdough that Pollan makes in the show is pretty difficult (in my opinion). I would suggest trying some store bought yeast bread first so you get a sense of the different steps and processes required to make bread. Once you have that down, you can start growing your sourdough starter.

Nonetheless, if you want to go ahead and start with sourdough, as people said, its not really as straight forward as just putting water in flour. You'll need a scale and be sure to weight out all your bread making ingredients, including what you're feeding the starter. Different bakers have different opinions on the ratio of flour to water, what type of flour, what temperature the water is, etc. Changes in these parameters will also change the taste of your sourdough (or even if it grows or not!).

What helped me the most actually was buying a book and reading through it. I think information on the internet is a little too scattered and tend to contradict one another, and it never turns out very well when I mix and match ideas from different websites. I recommend what a lot of people on this subreddit read: Flour Water Salt Yeast by Ken Forkish.

Another good resource is the King Arthur site.

Once again though, I think it helped me a lot to make a lot of store-bought yeast bread first before trying sourdough. I've found making sourdough extremely fickle and prone to failure, and I can't imagine trying it without having had some experience making my earlier loaves. You're experience might be different than mine though! Good luck!

How can I bring my pizza from a good homemade pizza to pizzeria levels? [R]

4 years agoMarch 30, 2016


4 years agoStupidMonkeyface posted on Cooking.
March 30, 2016

Using the /r/pizza subreddit got my pizza making to stellar levels. I only get pizza out when I am lazy. Here is what I learned.

Dough: Get this book http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X and follow the technique sections to the letter. Get rid of the sugar and rise for longer, like 12 hours longer, the dough is much better without it.

Sauce: Get a can of CENTO san marzano whole peeled tomatos, put in strainer and rise all the "tomato water" off. Put in blender for 20 seconds dump in large frying pan, add salt and pepper, heat for 10 mins. That's it.

Cheese: Always grate your own, period. I prefer whole milk, low mosture.

Pan: If you don't have a stone or steel I like this one: http://www.amazon.com/Oneida-Commercial-Inch-Pizza-Pan/dp/B000P9TQEM/ref=sr132?ie=UTF8&qid=1459369211&sr=8-32&keywords=pizza+pan

Temperature: I use 500 degrees for 13 minutes and it works like a champ.

That's it. Go be a pizza God!

Weekly Questions Thread (03/21) [R]

4 years ago6745408 posted submission on Pizza.
March 21, 2016

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

As always, our wiki has a few dough recipes and sauce recipes.

4 years ago6745408 posted on Pizza.
March 23, 2016

Portland has some unbelievable pizza, My two favorites are Ken's Artisan Pizza (304 SE 28th Ave) and Apizza Scholls (4741 SE Hawthorne Blvd).

Take a look at the pizza map in the sidebar for more locations -- but as far as I'm concerned, these are the best.

Ken Forkish is a dough legend and the author of Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza.

Making bread with natural yeast fermentation? [R]

4 years agoblack_dangler posted submission on Cooking.
March 3, 2016

I've been interested in cooking and just watched a documentary on netflix called "cooked." Some may have heard of it. I was wondering, from the "Air" episode, how viable is making bread using only natural fermentation from the yeast in the air.

I know sourdough bread is made with this, but most recipes also use a "starter" that contains baking powder or other leavening agents.

I couldn't find much in my google research. How does the leavening agent affect the fermentation as a lot of bread that uses this doesn't have any fermentation in it.

Anyone have a recipe they would be willing to share?

EDIT: Also, is sourdough the only kind of bread with no commercial yeast?

4 years agoblack_dangler posted on Cooking.
March 4, 2016


This book by Ken Forkish, a local Portland bread legend does a great job of laying it all out.

/r/Breadit hits 40K subscribers [R]

4 years agoispeakcode posted submission on Breadit.
March 2, 2016
4 years agoispeakcode posted on Breadit.
March 2, 2016

You'll wanna go ahead and buy this book: FWSY


4 years agoBergolies posted submission on goodyearwelt.
March 2, 2016

Let's talk politics!!! For us Americans, some stuff happened yesterday. What are your thoughts?

4 years agoBergolies posted on goodyearwelt.
March 2, 2016

First I will point you to The Fresh Loaf, as I once was, if you aren't already familiar with it. There is a lot of information on there, as well as beautiful breads that are posted daily to serve as inspiration.

As for books, what got me started was Flour Water Salt Yeast by Ken Forkish. I knew not a thing about bread making before buying this book, and I can assure you that it is very user friendly. It is very descriptive and easy to follow, and you will yield amazing results by simply following close instruction.

Once I was comfortable enough to expand my repertoire, I picked up Peter Reinhart's Artisan Breads Every Day. He's regarded as one of the best authors for bread making books and for good reason. You can tell the guy knows what he's talking about as he provides you with an easy breakdown of what and why you will be doing something with simple steps. This one covers a broader range of baked goods (baguettes, cinnamon rolls, crumb cake and more) so you can have fun experimenting.

Happy baking!

Baking classes? [R]

4 years, 1 month agoelpfen posted submission on fargo.
Feb. 29, 2016

Does anyone know if there is a class I could take in FM to learn to bake awesome bread?

4 years, 1 month agoelpfen posted on fargo.
March 1, 2016

Moorhead has a community education program including an Artisan Bread Class

My advice would be to buy a copy of Flour Water Salt Yeast and make every loaf in the book.

First time using the pizza method from Flour Water Salt Yeast - best pie I've ever made! [R]

4 years, 1 month agoRedJohn451 posted submission on Pizza.
Feb. 26, 2016
4 years, 1 month agoRedJohn451 posted on Pizza.
Feb. 28, 2016

The pizza method from FWSY is magic. [R]

4 years, 1 month agoheeheehee45 posted submission on Breadit.
Feb. 26, 2016

My First FWSY Loaf: Overnight Weekday Bread [R]

4 years, 1 month agoreguser1 posted submission on Breadit.
Feb. 25, 2016
4 years, 1 month agoreguser1 posted on Breadit.
Feb. 25, 2016

I followed the recipe for the Overnight Weekday Bread from Ken Forkish's Flour Water Salt Yeast. I didn't want to wait for the weekend, so after mixing and folding, I allowed the dough to rise overnight. In the morning, the loaves were shaped and placed into round bannetons in the fridge. Once I got home from work, I preheated the Dutch oven in a 475F oven, baked covered for 30 minutes and uncovered for 20 minutes.

Any suggestions for improvement are welcome!

First attempt at FWSY Overnight White Bread [R]

4 years, 1 month agoyeezypeasy posted submission on Breadit.
Feb. 21, 2016
4 years, 1 month agoyeezypeasy posted on Breadit.
Feb. 21, 2016

As the title says, recipe is from FWSY.

Ingredient | Quantity (Metric) | Quantity (Volume) | Baker's Percentage ---|---|----|---- White Flour | 1,000 g | 7 3/4 cups | 100% Water |780 g, 90-95 F (32-35 C) | 3 1/3 cups| 78% Fine Sea salt | 22 g | 1 tbsp + 1 tsp | 2.2% Instant dried yeast| .8 g | 1/4 tsp | 0.08%

Here is a link to the method. I would also highly recommend buying the book for more details

I tried the 3 ingredient Mark Bittman no knead bread over the weekend. It came out even better than I expected. [R]

4 years, 1 month ago9876876329847613 posted submission on food.
Feb. 16, 2016
4 years, 1 month ago9876876329847613 posted on food.
Feb. 16, 2016

All very good info. I recently picked up a copy of Flour Water Salt Yeast, which I would recommend to anyone wanting to learn the basics of bread making. I mostly just make the overnight pizza dough with poolish, which makes the book worth its price, on that one recipe alone.

My first attempt at overnight white bread [R]

4 years, 1 month agojvlpdillon posted submission on Breadit.
Feb. 6, 2016
4 years, 1 month agojvlpdillon posted on Breadit.
Feb. 7, 2016

I took the recipe from Flour Water Salt Yeast.

  • 1000 g AP flour
  • 780g water
  • 22g salt
  • 1/4 tsp instant yeast

The dough was very slack from how I have made bread in the past. I let the dough raise for 12 hours. Then formed into loaves and let rest for 2 more hours. Baked in a preheated dutch oven at 475F for 30 mins with the lid, and 20 mins lid off.

Bread Machine for Kneading? [R]

4 years, 2 months agomrjinpengyou posted submission on Breadit.
Jan. 25, 2016

Hi all,

I'm completely new to making bread. I attempted my first loaf (no knead with dutch oven) over the weekend and it turned out pretty good, although it was a little flatter than I would have preferred. Despite the flatness, it was hole-y with a really crunchy crust, which is just the way I like it. I'm definitely excited to experiment more.

However, after digging around in my parents' basement I found an unused Panasonic bread machine gathering dust. I'm not a big fan of soft sandwich loaves and I've heard that bread machines tend to only make those types of bread. Is this true? I've noticed that the machine has an option for only making dough, so I've been thinking of using it to knead and then baking it on my own to get that thicker crust.

Having never kneaded by hand before, I was wondering if there's a big difference in quality between hand-kneading and using my bread machine to do the kneading for me? Has anyone tried this before, and is there anything I should watch out for?

Thanks a bunch!

4 years, 2 months agomrjinpengyou posted on Breadit.
Jan. 26, 2016

The bread itself is not bad it's just not as good as I can make it myself after reading Flour Water Salt Yeast.

Also the fact that I have to extract a metal band from the bread is just meh.

What makes a burger bun chewy? [R]

4 years, 2 months agorusskhan posted submission on Breadit.
Jan. 24, 2016

I'm trying to make a chewy burger bun, and am after some chemistry info on what ingredients make the bun chewy, and what make it less chewy and more crumby.

Flour: Higher protein = more gluten = more chewy, yes?

Water: I used around 52% hydration. Does more water or less water make it more chewy?

Fat: I've heard oil will reduce gluten stretching. Should I completely avoid using oil?

Salt: No idea how this affects chewyness.

Sugar: Likewise, no idea.

Basically, I followed the king arthur burger recipe however it was too sweet and didn't have enough bite.

I want to modify that recipe to my required texture and taste, just not sure how I should start adjusting quantities...

4 years, 2 months agorusskhan posted on Breadit.
Jan. 24, 2016

It's a book: Flour Water Salt Yeast. I haven't read it, don't know what the dough they suggest would be.

I would think using a biga would help improve chewiness as it tends to strengthen the gluten.

Why Are Vegetarians Annoying? (An Exploration of a Cultural Rift) [R]

4 years, 2 months agonecius posted submission on nerdfighters.
Jan. 22, 2016
4 years, 2 months agonecius posted on nerdfighters.
Jan. 23, 2016

Wow. You're super insecure about this, aren't you? I can't think of any other reason you would be so condescending when someone disagrees with you.

Of course there are many different types of bread, but to say that bread usually has dairy in it is just factually incorrect. Bread cooked with just flour, water, salt and yeast is absolutely delicious. It is the epitome of European bread (or, as we in the west self-centredly call it, bread). Maybe you enjoy it more with extra ingredients, and I'm not going to say you're wrong for doing so. I'm not going to call your bread "taste-less".

What you're doing is pretending that the culinary history of bread doesn't exist, because you're trying to prove someone wrong. Acting as if the bread you learned to cook is the only way that professionals cook is, frankly, astonishing.

Here's a book written by a professional: Flour, Water, Salt, Yeast. I'm sure you can guess why it's called that.

Here's a book by the French Culinary Institute: The Fundamental Techniques of Classic Bread Baking. Here's one of the reviews that they list under praise:

> "To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeast—and this indispensable book!”

>—Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria"

Of course, these people must be amateurs compared to your experience of:

> hundreds of loaves of bread

Tried making Detroit Style Pizza. [R]

4 years, 3 months agoSoulstem posted submission on Pizza.
Dec. 14, 2015


Was not happy with the results. (And yeah I know it's supposed to be rectangular. I made it in a cast iron fry pan.) I used all purpose flour at 71% hydration, cooked at 450f. Problem is that the crust is too moist, even though I cooked it without toppings for over 5 minutes. And the sauce was the last topping I put on, for only the last 5 minutes of cooking.

My theory is that I coated the dough in lots of olive oil while it was rising, and this coating of oil prevented the moisture from leaving the dough when it was cooking. Can anyone confirm or debunk this?

4 years, 3 months agoSoulstem posted on Pizza.
Dec. 14, 2015

salt is critical. Just as important as yeast. buy and read this book.

baking is a science. You are like god creating a world for your yeast to live in... then you cook their entire world and eat it!

yea i was kidding about faygo. Beer is indeed the best combo for pizza. I prefer newcastle with a double cheese, red pepper, and sausage pizza.

my li'l FWSY Saturday White football loaf [R]

4 years, 5 months agobakehannah posted submission on Breadit.
Oct. 12, 2015
4 years, 5 months agobakehannah posted on Breadit.
Oct. 12, 2015

I got Flour Water Salt Yeast as a wedding present and tore through it, then started at the top. Here's the recipe. The crust is BEYOND lovely, but I wasn't super happy with the crumb. I like it rubberier - it looks a little crumbly because my bread knife is bad but it was pretty uniform. Makes for better sandwich bread but I was having it with some lentil soup and would've preferred bigger fancier holes. I used regular store brand AP flour as he suggests and probably next time I'll use bread flour - also probably an overnight bulk ferment will help me with that. But still! It's pretty!

ärSuomi leipoo leipää [R]

4 years, 5 months agoIcapica posted submission on Suomi.
Oct. 5, 2015
4 years, 5 months agoIcapica posted on Suomi.
Oct. 5, 2015

Sanoisin että salaisuus on varmaan ohjeissa ja niiden tarkassa noudattamisessa. Käytän gramman tarkkaa digitaalista vaakaa kaiken (vedenkin) mittaamiseen ja veden lämpötilan katson kymmenesosa-asteen tarkalla mittarilla joka kertoo tuloksen heti. Tuossa hapanleivässä on muuten juuri 100% täysjyväruista. Loput jauhot ovat tavallista vehnää.


Hapanleivän ohje on tuosta kirjasta. Aivan loistava ostos. Aiemmin linkittämäni leipä on tehty alkuperäisellä no-knead -reseptillä joka löytyy tästä kirjasta:


Netistä löytyy paljon kopioita tuosta reseptistä ja suunnilleen jokainen leipomisblogi on joskus tehnyt sen, mutta tuntuu että niissä kaikissa pyöristetään aineita suuntaan tai toiseen ja lopuksi jätetään leipä liian vaaleaksi.

My first bread. Turned out pretty good! [R]

4 years, 6 months agoDonrafaeli posted submission on food.
Sept. 17, 2015
4 years, 6 months agoDonrafaeli posted on food.
Sept. 17, 2015

Yup, here's a link. I found the book over at /r/Breadit and it a lot of people seem to recommend it for beginners. It's nicely written and you don't get just recipes, but general bread baking tips as well.

Pizza dough advice? [R]

4 years, 6 months agoSept. 16, 2015


4 years, 6 months agojay_emdee posted on KitchenConfidential.
Sept. 16, 2015

I think the semolina might be your issue, if you're using it as your main flour. I would also omit the eggs because they're just unnecessary, plus it will cut your food cost a bit. In my experience, 00 flour works best, and semolina is just used to move the dough from the board to the oven, like tiny ball bearings. There's a great book called "Flour Water Salt Yeast" that has great pizza dough recipes, and thorough information on its preparation. Hope this helped! Good luck.

Recently made some sourdough. [R]

4 years, 7 months agorussell_m posted submission on food.
Aug. 19, 2015
4 years, 7 months agorussell_m posted on food.
Aug. 19, 2015

This was my bread bible. Particularly the overnight or day-of loaf. Learn the ratios and hydration percentages, and replace the suggested levain with your own ferment, if you keep one!

The real trick to "professional" looking bread is: banneton baskets, and 2 or 5qt cast iron dutch ovens, with lid, and a really hot oven. First 70% or so of cook time should be with the lid on.

The bread is no-knead, but requires some folding attention in the first phase. My schedule was usually: prepare everything in a 10qt plastic round container around 5 the night before, fold twice before bed, let rise in the fridge. 5:30 or so the next morning, flour your bannetons and half the dough, fold the segments under themselves and place them in the baskets while the oven heats to max temperature, 500 in my case and heat your dutch ovens inside the oven while it preheats. Give the dough at least 45 minutes to final proof, then drop them gently into the ovens, I don't recall exact cooking time but the book I know detailed all that.

Happy to answer specifics if you have any!

100% Wholemeal Rye Sourdough. Has a very strong & unpleasant alcohol taste? Details in comments. [R]

4 years, 7 months agoAug. 14, 2015


4 years, 7 months agoalgochef posted on Breadit.
Aug. 14, 2015

Bread making is all about planning and timing. Letting the dough rest for 9 hours after mixing in the starter is not excessive, depending on other factors such as the maturity of the starter and the temperature of the mix.

I highly recommend buying a book, as you seem to be teaching yourself from scratch. That's not impossible, but you might as well build on a few millenia of human experience. My recommendation: Forkish!

First time bread maker, it's basic white but I'm so proud! [R]

4 years, 8 months agooddible posted submission on Breadit.
July 22, 2015
4 years, 8 months agooddible posted on Breadit.
July 23, 2015

Careful... it is a slippery loaf... that first rise is a gateway... pretty soon you'll be getting up in the middle of the night to feed your levain, you'll be proofing all night long, you'll be telling all your caring friends that you don't knead this, you'll invite that pusher Ken Forkish into your house at all hours.

Well, I guess it turned out okay (Forkish/Overnight White Bread) [R]

4 years, 8 months agoasthasr posted submission on Breadit.
July 17, 2015
4 years, 8 months agoasthasr posted on Breadit.
July 17, 2015

It's the Overnight White Bread from Flour Water Salt Yeast.

GD/SQ/WSAYWT - 6/2/2015 [R]

4 years, 10 months agoBergolies posted submission on goodyearwelt.
June 2, 2015

DotD: Recommend a good book!

4 years, 10 months agoBergolies posted on goodyearwelt.
June 2, 2015

AotD: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish. Super descriptive and beginner friendly, and will make you want to kick start your baking prowess immediately.

GD: Really happy with the Gustin duffel I received yesterday. Here are the details I wrote in the other thread for those interested.

Tonight's pie: A Neapolitan/New York style bastard [R]

4 years, 10 months agoXeon06 posted submission on Pizza.
May 11, 2015
4 years, 10 months agoXeon06 posted on Pizza.
May 13, 2015

It's the overnight straight dough from the book Flour Water Salt Yeast. You can find the recipe online.

Pain au Bacon - 100% Levain [R]

4 years, 10 months agoalgochef posted submission on Breadit.
May 6, 2015
4 years, 10 months agoalgochef posted on Breadit.
May 7, 2015

Sorry for the lack of detail. The recipe is directly from Forkish's "Flour Salt Water Yeast", which has been my bible lately.

The link you gave is very similar to his recipe, but Ken's recipe uses some rye & whole wheat in the final blend. Still, the posted recipe is very close.

The final result is surprisingly smoky throughout, and the crust turned out beautifully crisp and not at all chewy. Highly recommended.

I took a shot at a hand-mixed ciabatta recipe. Fail is putting it lightly. Advice would be greatly appreciated! [R]

4 years, 11 months agoShamrock777 posted submission on Breadit.
May 4, 2015
4 years, 11 months agoShamrock777 posted on Breadit.
May 4, 2015

I have been following Ken Forkish's methods from his book Flour Water Salt Yeast and have had some awesome results that maybe you can duplicate with your recipe.

Check out this technique for mixing then this technique for folding.

Request for any traditional French baking books. [R]

4 years, 11 months agoWongoTheSane posted submission on French.
April 29, 2015

Not sure if this is the right sub, but I just really need your help.

The title is pretty self explanatory. I'm currently studying French and also love baking so having a French recipe book would be great. Thanks!

4 years, 11 months agoWongoTheSane posted on French.
April 30, 2015

The most fashionable right now in /r/Breadit is FWSY, aka "Flour Water Salt Yeast" by Ken Forkish (http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X). It covers both pizza dough and traditional french bread, delving into technical details like levain, poolish, prefermenting and so on. I haven't read it myself but I must say I'm impressed by the pictures people post on /r/Breadit from the book's recipes.

Checking the term "FWSY" in Google images will give you an idea: https://www.google.com/search?q=FWSY&safe=off&source=lnms&tbm=isch

Ninja edit: it's not written in french though, sorry...

My wife just opened a bakery in London [R]

5 years agojay_emdee posted submission on pics.
March 25, 2015
5 years agojay_emdee posted on pics.
March 25, 2015

Dough senses fear. Keep trying! I did, and now my bread is 50% better than it once was. Onward! Also this book is awesome: http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

Jarlsberg and mozzarella on homemade tomato basil bread. [R]

5 years agomrpigfeed posted submission on grilledcheese.
March 21, 2015
5 years agomrpigfeed posted on grilledcheese.
March 22, 2015


My girlfriend and I usually just kind of wing it and approximate the ratios. There's a lot of great recipes online, or you could check out places like r/breadit & this book http://www.amazon.com/dp/160774273X

For this bread specifically we replaced the water with half water and half tomato sauce.

Tried my hand at proofing bread in an Igloo cooler and I'm pretty happy with the result! [R]

5 years agoMyNameIsAdam posted submission on Breadit.
March 16, 2015
5 years agoMyNameIsAdam posted on Breadit.
March 16, 2015

Could just be that he made it on Saturday, but might be Ken Forkish's recipe "The Saturday White Bread" from Flour Water Salt Yeast

Last night's before and after pics [R]

5 years, 1 month agoThe_Zombie_Jesus posted submission on Pizza.
Feb. 13, 2015
5 years, 1 month agoThe_Zombie_Jesus posted on Pizza.
Feb. 13, 2015

Not a dumb question , I hadn't heard of it either until about 6 months ago. Levian is another name for pre-ferment, or sourdough starter. I don't like the term sourdough starter because a starter doesn't have to be sour. Changing the temperature and or feeding will change the flavor of the starter. Basically it is just wild yeast, which is free because wild yeast is everywhere. You can get much more complex flavors from wild yeast compared to store bought yeast.

I'll provide some links. wiki http://en.wikipedia.org/wiki/Pre-ferment

how to make it https://www.youtube.com/watch?v=5F86r7ByDFM

Lastly, this book took my bread making to an entirely different level. http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

Hope that helps!

[Discussion] What unusual/strange conversations do you frequently get into? [R]

5 years, 1 month agoalydian posted submission on Random_Acts_Of_Amazon.
Feb. 9, 2015

Do you have an obscure hobby that you frequently bring up? Do you have foot-in-mouth syndrome and start the most awkward discussions? Do you try to rope strangers into chat about cow farts?

Tell us about it!

5 years, 1 month agoalydian posted on Random_Acts_Of_Amazon.
Feb. 9, 2015

We don't have the goats yet! They will hopefully be something we get this year. Still working on finishing our coop and then we are building a goat pen.

Ugh, I live in Texas, so that's not a good start. (That's the only time you'll hear me say that, lol.) That's a good tip about letting it sit overnight. I got a new book about bread baking called Flour Water Salt Yeast and I'm hoping to branch out a bit after trying some stuff in there.

[Intro] Hi, RAOA! [R]

5 years, 2 months agoJan. 8, 2015

Hey, y'all! Intros make me nervous for some reason, so I'm just going to list a few things about myself.

  • I've been married 7 years and have two little girls (1 & 3). They are named after Firefly characters.
  • I love Firefly. I actually really just love TV and movies and reading.
  • I will read almost anything you put in front of me, but Stephen King is my favorite author. I'm not fond of romance novels.
  • I'll be 27 tomorrow! I plan to stay in and read my bookclub book and watch Community all night.
  • I love electronics. I hope to be able to build my first computer this year. I've been on an LED kick lately and have been wiring up our house.
  • My husband and I like to hike and camp. We recently went to Carlsbad Caverns and walked down the natural entrance with the kids. I think we will wait until they are big enough to walk the whole way before we do that again.
  • We love to play video games together. We play World of Warcraft and XBox 360 games. Borderlands and Halo are my favorites to team up on. It's our way of bonding. Some of our female friends feel sorry for me and most our male friends feel jealous of my husband.
  • I love to bake bread. It's so satisfying to eat something I made by hand.

Feel free to ask me any questions. I get the feeling this sub is pretty awesome and can't wait to get started!

Edit: Just fixing a few mistakes.

5 years, 2 months ago[deleted] posted on Random_Acts_Of_Amazon.
Jan. 8, 2015

Thank you! I use my oven. I've always enjoyed making a honey white loaf because it's mildly sweet and great for sandwiches or toast. Oh! And bread bowls. I like to make a couple if I'm going to have broccoli and cheddar soup.

I haven't been making it for very long, so I can't give you much advice except to say try out some different recipes if you feel like giving up. It took me three or four recipes (and trying them a few times) before I found a recipe that I liked. I still haven't taken the plunge for making homemade sourdough.

Here are two easy recipes that I linked to someone earlier. Maybe one will work for you!

>Here is the recipe I was talking about.

>Bonus recipe that I haven't tried yet, but looks delicious.

I also recently purchased Flour Water Salt Yeast to learn some of the fundamentals.

A lot of people swear by a kitchen scale. I do like using one, especially for better measurements for the flour. I haven't had a problem with making my bread too dense since I started using it; I was pretty bad about it before I started measuring it by weight.

First time making dough from Flour Water Salt Yeast (the book). A remarkable dough that takes very little effort. [R]

5 years, 2 months agooxjox posted submission on Pizza.
Jan. 5, 2015
5 years, 2 months agooxjox posted on Pizza.
Jan. 5, 2015

I posted a few more pictures on my page here. I should have taken more pictures of the dough making itself. You can get the book from Amazon here ~~or PM me for snap shots of the recipe from the book~~.

Update: okay, I finally got the recipe loaded to imgur.

Question about cookbooks! Any suggestions? [R]

5 years, 3 months agoDec. 14, 2014


5 years, 3 months agoHussDelRio posted on Breadit.
Dec. 14, 2014

I really like Water Flour Salt Yeast by Ken Forkish: http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

YSK How to make bread [R]

5 years, 4 months agorussell_m posted submission on YouShouldKnow.
Nov. 12, 2014

Maybe not the right place for it, but I tell you what, it's piss easy to make bread with no bread maker. So you need

  • 500g strong flour
  • 1 tsp salt
  • 7g dried active yeast
  • 350ml luke warm water

Mix the yeast into the water, sieve the flour, add the salt then mix in the yeast mix, knead until dough is elastic, then leave to rise for an hour or so.

Pull it in and fold the dough into a vague loaf shape and put it into your tin for about another half hour, before scoring across the top.

Put on the oven to gas 7 (425F 220C) and put the tin in at the top, as well as a baking tray of water on the bottom of the oven for 15 mins, and then turn the oven down to gas 4 (350F 180C) for 25 minutes.

Turn it out of the tin and allow to cool before cutting.

5 years, 4 months agorussell_m posted on YouShouldKnow.
Nov. 12, 2014

If you want a good book on the subject, you need "Flour Water Salt Yeast".

Got me making bread I was very proud of in a very short amount of time.

Cast Iron Pizza [R]

5 years, 8 months ago______DEADPOOL______ posted submission on food.
July 6, 2014
5 years, 8 months ago______DEADPOOL______ posted on food.
July 6, 2014

I've been following a bunch of instructions and recipes in this book to no avail. :(

Maybe should try more olive oil...

First attempt at making Bacon Sourdough from scratch. [R]

5 years, 9 months agothetablesturned posted submission on food.
June 27, 2014
5 years, 9 months agothetablesturned posted on food.
June 27, 2014

The recipe I used is Ken Forkish’s Pain au Bacon from his book Flour Water Salt Yeast. The book is amazing, and I highly recommend it if you're new to bread baking (like me). Ken does a really fantastic job explaining everything. The recipes are pretty labor intensive, but totally worth it and makes for pretty tasty weekend projects.

100 g mature, active levain
400 g white flour
100 g whole wheat flour
400 g, 85˚F - 95˚F water

Final Dough:
864 g white flour
16 g whole wheat flour
684 g, 90˚F - 95˚F water
20 g sea salt
500 g uncooked bacon
216 g levain

  1. Feed the 100 g levain (add the 400 g white flour, 100 g whole wheat flour, and 400 g water to the 100 g levain and mix by hand). Cover and let rest for 9 – 10 hours before mixing final dough.
  2. Cook bacon. Drain and reserve 2 T rendered bacon fat. Crumble bacon and set aside.
  3. Autolyse: Mix the 864 g white flour and 16 g whole wheat flour by hand. Add 684 g 90˚ – 95˚ F water and mix by hand until just incorporated. Cover and let rest for 20 – 30 minutes.
  4. Mix the final dough: Sprinkle 20 g salt evenly over dough. Add 216 g levain to dough. Mix with a wet hand. Use a combination of pincer method and folding to integrate all the ingredients. Target dough temperature is 77˚ - 78˚ F. Let rest for 10 minutes.
  5. Spread 2 T bacon fat on top of dough, sprinkle crumbled bacon and mix in using pincer method/folding until evenly distributed.
  6. Wait 1.5 hours and then fold 3 – 4 times. Set aside until it is triple its original volume, about 12 hours.
  7. Divide dough with dough scraper or dough knife.
  8. Shape the dough into medium-tight balls and transfer seam side down to 2 floured proofing bowls.
  9. Cover the bowls and proof for 3.5 – 4 hours.
  10. Preheat oven to 475˚ at least 45 minutes prior to baking. Place 2 dutch ovens with lids on in the oven while preheating.
  11. When oven is ready, invert a proofed loaf onto a floured countertop and then transfer to a dutch oven (CAREFUL, it’s hot), seam side up. Cover and bake for 30 minutes, then uncover and bake for another 20 minutes until the top is medium dark brown.
  12. Remove from oven, tilt to release loaf, and let cool on a rack for at least 20 minutes.
  13. Eat all the bacon bread.

edit: temperature units

Saturday white bread [R]

5 years, 10 months agopeanutbuttersexytime posted submission on Breadit.
May 25, 2014
5 years, 10 months agopeanutbuttersexytime posted on Breadit.
May 25, 2014

The "Saturday White Bread" is a recipe with that name from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, by Ken Forkish.

Cookbook recommedation [R]

6 years, 3 months agoNoetherville posted submission on Breadit.
Dec. 29, 2013

I'm still fairly new to bread baking, having only started earlier this year. I've downloaded a few recipes and tried most of the one's in the Joy of Cooking, but I'd really like to have a good bread baking cookbook to get ideas from. Can anyone recommend a few titles?

6 years, 3 months agoNoetherville posted on Breadit.
Dec. 29, 2013

Flour Water Salt Yeast by Ken Forkish

Bread Baker's Apprentice by Peter Reinhardt

Fresh, homemade bread [R]

6 years, 5 months agojcarson83 posted submission on food.
Oct. 15, 2013
6 years, 5 months agojcarson83 posted on food.
Oct. 15, 2013

This book helped me tremendously with my bread baking. The best advice I got out of it was to bake the bread really dark to get more nutty flavors out of the crust and hydration.


[recipe wanted] no-knead bread in small dutch oven [R]

6 years, 7 months agobunsonh posted submission on Baking.
Aug. 30, 2013

All no-knead bread recipes I've seen require a 6+ quart dutch oven (or other oven-safe container). But I only have a small, enameled la creuset dutch oven (approx 2 quarts/litres).

I don't know how to scale down recipes and I'm new to baking anything more than basic cookies and those "in a can" dinner rolls

I'm currently living alone (and honestly, I don't eat very much bread) so I don't want to have a ton of dough... I just want to try making a loaf.

In addition to the 2qt pot. I also have access to basic equipment (measuring cups, mixing bowls) and a digital kitchen scale.

I can get my hands on flour (all purpose, bread, or whole wheat), yeast (Fleischman's "active dry" or "instant"), powdered skim milk, powdered gluten, and plain white sugar.

I'm in Victoria Canada where the daily temperature range in the kitchen is approx 15C-20C with 85% humidity.

tl;dr Beginner baker needs no-knead bread recipe for 2qt dutch oven

6 years, 7 months agobunsonh posted on Baking.
Aug. 30, 2013

Ken Forkish's Flour Water Salt Yeast is a wonderful, easy yet super solid, bread book that makes 4qt batches. You could use those recipes and either make half batches (divide everything by 2), or make a full batch, bake half and freeze half. I have never once been sad having extra dough on hand.

The other option is learn about baker's formulas. Professional and advanced amateur baking recipes don't rely on measurements, but rather weighing ingredients in ratios. Most respected bread books (ie. Peter Reinhart, Jim Lahey, and Ken Forkish all have no-knead books) rely on these formulas. They can easily be scaled; up in the case of commercial bakeries, or down in your case.

That said, any recipe that requires kneading can be adapted to "no-knead". The popular concept is to mix the dough and park it in the fridge for anywhere between several hours to a few days. The yeast activity causes gluten to develop over time, with the added advantage of extra flavor development. Reinhart and Lahey prefer this approach.

Additionally, look up the 'stretch and fold' technique. This develops gluten by mixing the dough then mildly manipulating the dough every 15mins over the course of an hour. Forkish seems to prefer stretch and fold, as do I (mostly).

So I finally tried no-knead bread. It went okay. [R]

6 years, 8 months agotowehaal posted submission on Cooking.
July 13, 2013

I've always made very quick bread - decent amount of yeast and some sugar to help it along, and about an hour to ferment and prove in total. Makes good pizza dough and reasonably crusty breakfast rolls.

However it's useless for actual loaves of bread.

So, I finally bit the bullet and tried one of those no-knead loaves everyone always raves about.

Fairly standard recipe: 3 cups flour, 1.5 cups water, 1.5tsp salt, 0.25tsp yeast, ferment 18 hours, shape and prove for 2 hours, bake in a dutch oven on high, 30 minutes covered, 20 uncovered.

It rose very nicely, the crust was magnificent - flavourful, crunchy and chewy - and the crumb was open-textured and firm. Awesome.

But the texture of the crumb itself was still a leetle bit kitchen-spongey; both a little cakey and a little shiny. It felt like a close imitation of proper bread - good, but not quite there yet.

How do I kick this up a notch? I'm new to this whole autolysis thing; what do I need to do to improve the texture?

Higher-protein flour? Longer ferment? Actual kneading?

I'd prefer not to go down the whole sourdough-starter route if I can avoid it; it's a little too much hassle at the moment to have to change and feed things all the time.

6 years, 8 months agotowehaal posted on Cooking.
July 13, 2013

Try some of the recipes on the left sidebar here: http://www.breadtopia.com/ As already suggested, the ATK (cooks illustrated) one is great.
I also got a lot of great recipes to try from the book that I checked out from the library: http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X

and I just use regular gold medal or king arthur unbleached flour.