Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

Author:Ken Forkish
Language: eng
Format: epub
Tags: Cooking, Courses & Dishes, Bread, Pizza, Methods, Baking
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2012-09-18T05:30:49+00:00

SEPARATING MYTH FROM REALITY

Much is sometimes made of specific sourdough cultures from a particular place or even preserved from a time past. For example, many people say you can only make a bread that tastes like San Francisco sourdough in San Francisco. Likewise, some people believe their levain is special because it’s been maintained for decades or it was derived from a special culture that someone gave them or that they ordered by mail. While there are minor populations of yeast and bacteria that are indigenous to specific geographic areas, the primary flora are the same in sourdoughs everywhere. It’s not a where-it’s-from game: it’s how it’s made, and with what ingredients, that makes the bread taste the way it does.

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