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  2. Ken Forkish - Wikipedia

    en.wikipedia.org/wiki/Ken_Forkish

    Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Clarkson Potter/Ten Speed Press, 2012, ISBN 160774273X, 978-1607742739) The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (Clarkson Potter/Ten Speed Press, 2016, ISBN 160774838X, 978-1607748380)

  3. craigslist - Wikipedia

    en.wikipedia.org/wiki/Craigslist

    Craigslist headquarters in the Inner Sunset District of San Francisco prior to 2010. The site serves more than 20 billion [17] page views per month, putting it in 72nd place overall among websites worldwide and 11th place overall among websites in the United States (per Alexa.com on June 28, 2016), with more than 49.4 million unique monthly visitors in the United States alone (per Compete.com ...

  4. Ciabatta - Wikipedia

    en.wikipedia.org/wiki/Ciabatta

    Wheat flour or whole-wheat flour, water, yeast: ... of trying variations of traditional bread recipes and consists of a soft, wet dough made with high gluten flour. ...

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    People have been making a tidy sum (or a living) selling their stuff on eBay, Craigslist, and Facebook. We asked them for the tips and tricks so you can, too. Easy Money: Secrets for Selling Stuff ...

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  7. Sponge and dough - Wikipedia

    en.wikipedia.org/wiki/Sponge_and_dough

    In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. [3] [note 1] In French baking the sponge and dough method is known as levain-levure. [4] The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough. [5] [note 2]

  8. Pre-ferment - Wikipedia

    en.wikipedia.org/wiki/Pre-ferment

    In some countries (mainly Eastern Europe, Baltic and Nordic countries) rye flour is also used to make a starter. Traditional Finnish rye starter consists of only rye flour and water, no sugar or yeast. Some might also use yogurt to help hasten the starter to rise. A flour-to-water ratio of 1-to-1 results in a relatively fluid ferment.

  9. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.