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"Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza," by Ken Forkish, is a book about intense privilege and complicated bread recipes and
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Discussions of sourdough cultures were pervasive, as were references to “Tartine” and “FWSY”, which I later decoded as Chad Robertson’s 2010 Tartine Bread [amazon.com], and Ken Forkish’s 2012 Flour Water Salt Yeast [amazon.com].
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