30 DAYS OPEN PURCHASEKen Forkish ran Ken's Artisan Bakery in Portland and wrote the book that made sourdough comprehensible to home bakers by handing readers a timetable instead of leaving them to guess by feel. The book won both the James Beard Award and the IACP Award. The high-hydration, long-fermentation method has since become standard in pretty much every baking book that followed. This many years later, the recipes still work exactly as they should, which not every baking book can claim.
Format: Hardcover
Number of pages: 272
Language: English
First published: 2012
