Introduction Flour Water Salt Yeast is a book about baking. The author wants to address the techniques used in a good artisan bakery and how they could be adopted for home kitchen. This book is supposed to be read by my wife but she did not have to time to read it yet. So I decided to read it for her first and see if it is worth her time. Author Ken Forkish was working in the high-tech industry before becoming a baker. He is the owner of Ken’s Artisan Bakery and Ken’s Artisan Pizza. Contents Flour Water Salt Yeast contains an introduction, 14 chapters which are divided into 4 parts, and a Lagniappe (Oregon Hazelnut Butter Cookies). Part 1 is The Principles of Artisan Bread. The 3 chapters here are The Backstory, Eight Details for Great Bread and Pizza, and Equipment and Ingredients. It ends with an essay: Where Does Our Flour Come From? Part 2 is Basic Bread Recipes and contains 3 chapters. They are Basic Bread Method, Straight Doughs, and Doughs Made with Pre-Ferments. This part also ends with an essay: The Early Morning Bread Baker’s Routine. Part 3 is Levain Bread Recipes. There are 5 chapters…