Page 13 - Ken Forkish News Today : Breaking News, Live Updates & Top Stories | Vimarsana

One of the most recognizable and celebrated names of Portland's food scene, Ken Forkish of Ken's Artisan Pizza and Ken's Artisan Bakery, is retiring and leaving the city. This news, first reported by Portland Food + Drink and Eater PDX, was confirmed in a company Instagram post Monday morning. While this is incredibly sad news, there is substantial light at the end of the tunnel: According to the Instagram post, both beloved businesses will continue...

Camas Country Mill isn’t just name-dropped by pizzaiolos, bakers, and chefs across Portland — its flours appear in breads and pastries served everywhere from Blue Hill at Stone Barns to Tartine Bakery

Camas Country Mill isn’t just name-dropped by pizzaiolos, bakers, and chefs across Portland — its flours appear in breads and pastries served everywhere from Blue Hill at Stone Barns to Tartine Bakery

The legends, new voices, and mad scientist ideas that make Portland a strange and wonderful food city.

Greeting everyone. I'm so glad I've found this forum. I'm a new to baking bread and I picked up Ken Forkish's Flour Water Salt Yeast book to make my start. I've had great success with half a dozen same-day breads outlined in his book. But my woes have begun with the overnight bread,Twice now I've made an attempt and twice my dough in the morning is still a sticky mess after