面粉、水、盐、酵母
Flour Water Salt Yeast
Ken Forkish · 初版 2012 年
21人推荐
28位读者提及
35次提及
为什么值得读
- 详细讲解面包制作历程与背后的基础科学
- 用发酵期间的折叠手法替代传统揉面步骤
- 配方实用清晰，带零基础新手爱上烘焙过程
一本广受好评、系统阐述 artisan bread 制作基础的著作。
Hacker News 上怎么说
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Flour Water Salt Yeast
Ken Forkish · 初版 2012 年
一本广受好评、系统阐述 artisan bread 制作基础的著作。
正在加载完整评论……
聊一下面包的话题：我最近开始自己烤面包了。我买了 Ken Forkish 写的一本关于面包的书《Flour Water Salt Yeast》（面粉、水、盐、酵母），从此彻底爱上了这个过程。书里的食谱都很棒，不过开头几章讲他做面包的心路历程、背后的一点点科学原理，以及聊那些没那么讲究科学的……
On the topic of bread for a moment: I recently started making my own bread. I bought a book on the topic by Ken Forkish "Flour water salt yeast", and I've fallen in love with the process. The recipes are great, but the first few chapters that cover his journey to making bread, a bit of the science behind it and talking about the less scientific…
如果你对家庭烘焙感兴趣，我有三个推荐：- Ken Forkish 的《Flour Water Salt Yeast》- Peter Reinhart 的《The Bread Baker's Apprentice》- 《The King Arthur Flour Baker's Companion》对于以前从未烤过复杂东西的人来说，这些书在学习如何……方面简直太棒了。
If home baking interests you, I have three suggestions: - Flour Water Salt Yeast by Ken Forkish - The Bread Baker's Apprentice by Peter Reinhart - The King Arthur Flour Baker's Companion Having never baked anything complex before, those books have been amazing in learning how to…
……治愈、好玩又有趣。也许可以开一家带咖啡馆的小面包房，如果做得好就扩大规模，开班教人做面包、披萨什么的……如果有其他人也感兴趣，我推荐把《Flour Water Salt Yeast》（https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/d...）这本书作为入门起点。
…therapeutic, fun and interesting. Maybe open up a small bakery with a cafe and if it went well expand it to teach classes on how to make bread, pizza, etc... If anyone is also interested, I'd recommend the book Flour Water Salt Yeast (https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/d...) as a starting point
我学到的比较好的技巧之一（我很确定是从 https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/d... 学来的）是在初次发酵（bulk fermentation）的前 2 到 3 个小时里，用折叠（folds）代替揉面步骤。基本上就是在拌入酵种（starter）后转入大发酵容器，把手伸到面团下方……
One of the better techniques I’ve picked up (pretty sure I got it from https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/d...) replaces the kneeding steps with folds during the first 2-3 hours of bulk fermentation. Basically after mixing in starter transfer to large fermentation vessel, reach under the dough…
任何想做出美味酸种（或任何其他类型）面包的人都应该读读 Ken Forkish 的《Flour. Water. Salt. Yeast.》。包括楼主也该读读——他们的手法和食谱都有几个可以改进的地方：1. 理想情况下，家庭烤面包一定要用厚重的铸铁锅（dutch oven）。厚重的铸铁锅保温……
Anyone looking to make good sourdough (or any other kind of) bread should read Ken Forkish's "Flour. Water. Salt. Yeast." Including the OP - there a few things that could use improvement in both their method and recipe: 1. Ideally, for home baked bread, you always want to use a heavy dutch oven. A heavy dutch oven retains…
……太赞了，感谢你精彩的行文和干货！我挺好奇的，你选 KA 而不用 Caputo 面粉是有什么讲究吗？我是照着 https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/d... 里的食谱做之后，才从 KA 转到 Caputo 的，感觉确实有变好，但这也绝对算不上什么双盲实验就是了 :D。
…fantastic, thank you for the great writing & information! I was curious, is there a reason you go for KA over caputo? I migrated from KA -> Caputo after getting into the recipes from https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/d..., I perceived a positive difference, but it was anything but a blind experiment :D.