Afbeelding auteur
5 Werken 1,046 Leden 7 Besprekingen

Werken van Ken Forkish

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Algemene kennis

Geboortedatum
1958
Geslacht
male
Nationaliteit
USA
Geboorteplaats
Portland, Oregon, USA
Woonplaatsen
Portland, Oregon, USA
Hawaii, USA
Beroepen
baker
cookbook author
Prijzen en onderscheidingen
James Beard Award for Baking and Dessert (2013)

Leden

Besprekingen

Very technical guide to breadmaking, in case you want to obsess over making bread. I'm happy with my level of skill, and don't feel the need to delve deeply into these techniques. I also don't need the responsibility and work of keeping a levain alive. This is not the book to get if you just want to learn to bake bread.

And as some other reviewers mentioned, oh the privilege on display. Yikes.
 
Gemarkeerd
Greenfrog342 | 2 andere besprekingen | Jan 22, 2024 |
The author of FWSY improved this more recent publication as a reference bread-making book. The focus was less chatty on the personal backstories, and included more straightforward how-to and recipes. The photography was outstanding in documenting the dough manipulation.

On a personal level, recipes were not as applicable in my kitchen since I have no interest in making sourdoughs, or buying a Dutch oven type of container for baking bread. However, there were solid entries for the familiar open loaf pan and good advice on using different fermentation procedures to boot up the flavour to an artisanal level. Many recipes have only very small changes and rely on experienced dough-handling to take advantages of these subtle manipulations.

Recommended as a techniques book if you are interested in developing bread products to a higher level.
… (meer)
 
Gemarkeerd
SandyAMcPherson | Jan 8, 2023 |
A journey from tech employment to becoming a successful baker. The narrative was interesting, much like the evolution of learning to bake bread products, as told by Sam Fromartz In Search of the Perfect Loaf. In FWSY, the author supplies easy to follow recipes and detailed techniques.

One flaw in the presentation was the focus on recipes with rather minor adjustments to create a different product. Maybe in professional baking facilities and processes, as well as reliance on a Dutch oven mode of cooking, this might be useful.
In a standard home kitchen, not so much. There were comments about managing pre-ferments, like poolish and biga, adjusting conditions to achieve a good fermentation and bulk proofing however, which make this a useful reference cookbook.
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SandyAMcPherson | 2 andere besprekingen | Dec 30, 2022 |
It might seem like cheating for me to include a cookbook in my “books read this year” list, but this isn’t a book of recipes so much as a book about how to bake bread that also includes recipes. It’s packed with details while still being easy to follow and it’s suitable for any skill level, so I can see why it’s a “bread bible” for so many people. I’ve also been extremely happy with the bread I’ve made with its guidance. (As of this review, I’ve only made the white bread with poolish, but I did it twice and it turned out perfectly both times.)

I first learned how to bake bread from my mom, but I’ve had to unlearn just about all of her techniques. (For one thing, you really do need to measure by weight instead of volume, so even though Ken includes volume measurements in the book, please spring for a digital scale like he recommends!) I also make a pretty damn good soft sandwich bread using a straight dough that takes about 4 hours to be ready from start to finish, but this book is really going to take my bread game to a new level. I had always been too intimidated by the technical details of using pre-ferments and measuring the dough’s temperature, but this book breaks everything down into layperson-accessible steps and anticipates a lot of the problems you might encounter.

It’s all great! Looking forward to making more and more of the recipes and coming up with one I can call my own.
… (meer)
 
Gemarkeerd
acardon | 2 andere besprekingen | Feb 5, 2021 |

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Statistieken

Werken
5
Leden
1,046
Populariteit
#24,628
Waardering
½ 4.4
Besprekingen
7
ISBNs
11
Talen
1

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