The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ken Forkish’s new book EVOLUTIONS IN BREAD

lacoet's picture

Ken Forkish’s new book EVOLUTIONS IN BREAD


I bought Forkish’s new book Evolutions in Bread, since his first one W,F,S,Y has been my bible on making sourdough breads with excellent results every time I thought it was worth trying this new one.

The first thing I noticed is the change in the method to mantain/feed the starter. No more wasting pounds of flour by discarding huge amounts of starter at every feeding, even when I had quickly made my own modifications of the quants in his first book so not to waste so much I think it is good that he listened to people’s comments about it and came up with this new way of doing it.

I also like the fact that almost all of the recipes in this book will work whether they are baked in a loaf pan or in a Dutch Oven.

So far I’ve made only one of the breads, the Multigrain Bread, and I’m pretty happy with the flavor and crumb. Here are some photos.

idaveindy's picture

Nice looking loaf.


whatagig's picture

I have made several loaves in Forkish’s latest book and have also made the Levain. All great so far!

I’m wondering if anyone knows what EIB stands for in a loaf from chapter 7 (Dutch-Oven Levain Recipes). It’s called “Country Bread, EIB-Style.”

Thank :-)

Abe's picture

EIB - Evolutions in Bread?

whatagig's picture

Of course!

EIB = Evolutions In Bread!

How silly of me!


Thank You 👍

ricrobdc's picture

I’ve made a few of the pan loaves in the book, and while the interior is great, often the crust is very hard. I suppose I could try reducing the oven temperature or steaming the oven, but is anyone else having the same experience?  Thanks. 

conwali's picture

I do find the crust quite crunchy, but honestly its what I like about the breads.