ASKEDWELL

Tier 3 source4 answers cite this

Ken Forkish, "Flour Water Salt Yeast"

Ken Forkish, "Flour Water Salt Yeast" is a tier 3 source on AskedWell — Named-practitioner reference. Expert authors with editorial-level credibility. It's cited in 4 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

Every answer citing this source

Each card below shows the question, the direct answer, and the note explaining WHY this source was cited in that specific context.

  1. what ratio of… · baking

    What is the right hydration ratio for sourdough bread?

    Standard sourdough hydration is 70–80% (water-to-flour weight). Beginners: 65–70% (easier to handle). Open-crumb artisan: 75–85%. Above 85% (high-hydration / "ciabatta-style"): requires advanced technique.

    Why we cite it here: Canonical English reference with hydration tables for various loaf styles

  2. what ratio of… · baking

    What is the basic flour to water ratio for bread?

    Standard yeasted bread is ~5:3 flour to water by weight (60-65% hydration). Lean bread (no oil/eggs): 65-70% hydration. Enriched (brioche, challah): 50-60% hydration. Pizza/ciabatta: 70-80%.

    Why we cite it here: Modern home reference focused on baker percentage system

  3. how long does… · baking

    How long does yeast take to bloom?

    Active dry yeast: 5-10 minutes in 105-115°F (40-46°C) water with a pinch of sugar. Instant yeast: doesn't need blooming (mix straight into dry ingredients). Fresh cake yeast: dissolves in warm water in 1-2 minutes. If no foam/bubbles after 10 minutes, yeast is dead — discard + use fresh.

    Why we cite it here: Professional bread baking reference; uses instant yeast throughout

  4. what temperature for… · baking

    What temperature for baking bread?

    Standard sandwich bread: 350°F (177°C). Artisan loaves + sourdough: 450°F (232°C) preheated, drop to 425°F (218°C) after 20 min. Crusty European-style: 475-500°F (246-260°C). Quick breads (banana, zucchini): 350°F. Done internal temp: 200-210°F (93-99°C) for crusty bread; 190°F for sandwich.

    Why we cite it here: Canonical artisan bread temperatures with Dutch oven method

More like this

See the full citation graph → · How we tier sources · Browse every answer