Flour Water Salt Yeast

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This is a very popular book on baking artisan-style bread. The title reflects the only four ingredients you need. With sourdough, you don’t even need the yeast. I never got the hang of sourdough, so I’m glad the book also covers commercial yeast and simpler preferments. I appreciate that he gives permission to slice bread after only 20 minutes cooling – I used to believe you had to wait hours.

My Overnight bread and Margherita pizza recipes are based on this book.