So . . . I ordered yet another cookbook yesterday.
I’ve recently been watching a cooking channel on YouTube (perhaps one you have heard of, unlikely one you figured I’d watch) and the host released a cookbook last year, so I splurged. Until a make a few recipes from the book itself, I don’t feel that I’m in a solid or fair position to offer a review or opinion. Hopefully in about a month or so (after I spin up a few of the recipes and get a sense of the style) you’ll see such a post here. Until then…
My lacking of an opinion is not the case with Ken Forkish’s Flour Water Salt Yeast.
I remember when my newly kindled interest in sourdough bread-making started to really heat up. I’d begun culturing a starter and then I went scouring the internet for advice. A lot of people recommended this particular tome. I added it to my collection and spent a few solid days reading the details, pondering the techniques and anticipating my next loaf… mostly because that first starter was still pretty new and not ready to use.
I could write a lot about this cookbook.
I could tell you that the tone has always struck me in the same way as I felt when I worked my way through university and had this one lab-rat job for a boss who had a PhD in molecular biology and couldn’t believe he had to explain this stuff to me and fine, but pay attention and do you mind if I crank up the radio and we’re all going out for beers after work, you in? Pleasantly mentoring? Friendly condescending? Lovable know-it-all-ish?
Or, I could tell you that within the words contained on these pages there is as much elaborate history and detail about bread theory as there is actual recipes, and if this was online everyone would complain that they need to scroll for five minutes to get to the ingredients list but since this is a book it’s as much a beautiful read about bread (and pizza crusts) as it is anything else. Be prepared to read as much as you cook.
I could even tell you that if you read this book, no if you seriously read it and understand it, you’ll change the way you cook and you’ll go out tomorrow and buy a digital kitchen scale and understand that the math and French you learned in high school could serve more than an abstract purpose in your life as you start to refer to bread as having desired hydration levels and calculate flour percentages in your dreams. Shush! My sixty-percent levain is resting!
Basically I could just tell you that if you want to make good bread, I haven’t found a better volume. This is a great cookbook and one that will endure in my personal collection for a long time.