Baking great bread-- the kind that's crunchy on the outside, soft and chewy on the inside-- is easier than you think. It just needs time. Ken Forkish, author of Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, joined us to share a few secrets to making great bread dough.
- Book Event
- Friday, September 21,
- Powell's City of Books, 1005 West Burnside, Portland
For more information about the book, visit this website.