Page 9 - Ken Forkish News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Whether you like your pizza round or square, thick-crusted or thin, these are our favorite spots at which to grab a pie.

I just want to know about how to make decent 100% whole wheat loaves with just those ingredients. Ordered the book on impulse, yet after looking in the index it appears 75% may be the highest Ken Forkish goes?

New books cater to those for whom lockdown sourdough starter was just the beginning.

First time poster here ...I'm making Ken Forkish's Harvest Bread with Poolish for the first time. It contains 10% WW, 5% wheat germ and 2% wheat bran. It also suggests coating the loaf in wheat bran for crunch. I have wheat germ but not wheat bran.Should I just substitute the wheat germ for wheat bran or could I use something like flax seeds or ground up rolled oats? Also for

Yesterday, I baked a couple of pizzas using the method from Ken Forkish's book, Flour, Water, Salt Yeast, and I had a near disaster transfering the pizza from the peel to the hot stone in the oven. What haopened was the dough partially stuck to the peel, and when I struggled to thrust it in the oven, the pizza became mangled. But then even worse was that when I attempted to