During the last few months of 2015 I started experimenting with the recipes in Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Portland-based master baker Ken Forkish.
As I have been reading through this interesting and informative book, I have been overwhelmed with the bread-baking techniques presented in it. I thought I knew quite a bit about making bread, having started when I was in college about 30 years ago. But after reading what Ken has to say, I realize I am an ignorant novice! He is turning upside down everything I had previously learned!
Well, rather than being overwhelmed and discouraged, I decided to take it slow and easy, one step at a time. As with many other things in life, I can’t expect to quickly or easily master a complex technique. It will take a lot of time and experimentation, but I have the time to devote to it, and desire to persevere and succeed. As usual, my camera is an essential kitchen tool as I photographically document my culinary adventures.
For further details about the stories behind the photos in this album, see the related articles: