And it was evident to me pretty early on in my career that I wanted my own gig. I worked in the Bay Area for many years, also back on the East coast.
You used to have a corporate job and you left that, moved out to the West coast, started your own bakery. I just wanted to ask you about your story, which I find so inspiring and I think a lot of our readers will too. This interview has been lightly edited for clarity and length.īefore we get into the food and cooking at home and all of that stuff. As he says, the two most important things for getting started at home are good instruction and a belief in yourself. You can watch my full interview with Ken Forkish here, or read a Q&A of our conversation below. When Forkish recently appeared on "Salon Talks," he gave us a crash course in at-home baking. (You achieve a more precise loaf when you measure your ingredients by weight.) Other than that, all that you need is your hands - no fancy stand mixer or digital bread maker required. In addition, you will need a Dutch oven, a food scale, a digital probe thermometer, and a large container to make mixing easy.
So we reached out to this expert of the trade to learn the ingredients and tools we need in order to bake an excellent loaf of bread in a home kitchen.įorkish's book takes its title from the only four ingredients in all of his recipes for bread and pizza crusts. Unlike Forkish, who first opened the doors of his artisan bakery in 2001, many Americans are currently learning how to make bread at home for the first time. Part of waiting for that return involves making bread at home for the time being. But Forkish knows one thing for sure: Ken's Artisan Bakery, Ken's Artisan Pizza, and Checkerboard Pizza will be back. The author of "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza" has been forced to close his trio of restaurants in the Portland area. Like the rest of us, James Beard award-winning cookbook author Ken Forkish has found himself suddenly at home.
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