Page 7 - Ken Forkish News Today : Breaking News, Live Updates & Top Stories | Vimarsana

The best pizza-makers consider every ingredient and prepare them in a way that lets them be their best selves.

In the book “ FLOUR WATER SALT YEAST” by Ken Forkish he mentions hybrid levaining doughs which include a small amount of commercial yeast added to the final dough mix. My question is does the addition of the yeast reduce or eliminate some/all of the health benefits gained when baking with a straight sourdough starter?

Having considerable success with FWSY :-)Ken Forkish's directions on baking lengths/times and baking temperatures are slightly different from the recommendations for LoafNest (and for Challenger, for that matter).Is there an easy answer, please, as to which I should follow when using the LoafNest and/or Challenger rather than the Dutch Oven he has written for?TIA!

When Bob's Red Mill stopped supplying online direct I bought a larger bag (25 lbs) of Artisan Bread Flour than I would normally be able to use.The wonderful experts at The Fresh Loaf successfully guided me through a freezing and bagging process; it's in an airtight tub.But I've been going back to Flour Water Salt Yeast (and having some significant successes) where on page 49

Hi all, I've been using Ken Forkish's recipe for overnight pizza dough and am having some success but some frustration with it. It uses 00 pizza flour and I find it makes a dough that is more extensible than other doughs I have made with AP or bread flour. So, getting it stretched out is not the problem. The dough is very smooth and silken. The problem is that the dough is so