![]() ![]() ![]() Forkish explains how to make a levain culture for natural leavening, and presents recipes for pure, hybrid and advanced levain doughs. He provides recipes for straight doughs using instant dried yeast, and doughs made with commonly used pre-ferments, biga and poolish. He offers practical advice on equipment and gives step-by-step instruction, with color photos, in basic bread techniques. For beginner and experienced home bakers alike, this award-winning guide teaches the fundamentals as well as the finer points of artisanal bread and pizza making.Įxpert baker Forkish describes each step, from measuring the ingredients to baking and storing the final product. ![]()
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