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Books : Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur |
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Books : Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur |
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by: Nancy Silverton
Dewey Decimal Number: 641.815 EAN: 9780679409076 ISBN: 0679409076 Label: Villard Manufacturer: Villard Number Of Items: 1 Number Of Pages: 288 Publication Date: March 05, 1996 Publisher: Villard Release Date: March 05, 1996 Sales Rank: 23298 Studio: Villard Editorial Review: Related Items:
Average Rating:
 Rating:  - Nancy Silverton's Breads from the L Brea BakerySensational book for the serious bread maker - Must have for those intrested the science behind the dough. This understanding allows for the ultimate in bread creation. Rating: - Best Sourdough book everMy mother was given this book when I was 15, and never took a second look at it. That summer, I used the instructions in the book to make my first sourdough start and baked some of the most delicious breads I had ever tasted. Years later, it's still my favorite bread book. I wouldnt recommend this for anyone who dosnt already know how to bake bread, but anyone who wants to learn to make better bread should definitely get this book. Rating: - A "How to" Sourdough BookI picked up a used copy of this book in the late 1990s at Half Price Books for less than 4 dollars. I had just read the ingredients label on my store bought "sour dough" bread and discovered the sour ingredient was vinegar. This got me interested in real sourdough. Nancy was one of the featured bakers in the PBS series and companion book "Baking With Julia." The last time I checked, this series and Nancy's episodes from the series, is still available to view online at Julia Child's PBS website. If you buy the book, you may thus be able to go online and view the video of how she makes her starter and bakes some bread. Or you may wish to first view the video to see if this is something you wish to tackle. This is just about a 100% hardcore sourdough bread baking book. The first thing you learn is how to make the starter (this takes well over a week). A starter is made by capturing air borne yeast. Once you get the starter down, this starter is used and reused by feeding and replenishing to make bread in an ongoing cycle. The breads in the book take from a day and a half to more than 3 days to make! This sounds far worse than it actually is. The bread is actually built over several days in stages by taking some starter and adding flour and water and fermenting slowly and then adding more flour and water, etc. Actual labor time is not that great. Making bread becomes a matter of scheduling. The most important step is making your own starter. This book has great instructions and photos. I followed them as given and got a very lively starter as a result--her instructions WORK. Once you get this down, you then can tackle the breads, which start with a white, wheat, or rye starter and are built from some basic recipes. Nancy is the real deal when it comes to sourdough including winning the San Francisco first prize award. A few years ago her bakery was sold and I have seen some La Brea breads at my local Costco. Rating: - Best book on baking sourdhough breads!I am pretty new baker. I have most of the books out there now (maybe about 15 bread baking books or more) and I can say that I have baked consistently amazing loaves of bread from this book. They are all sourdough, and most of the breads take 2 days from start to finish. So, if you are looking for some quick bread recipes this is not the book for you. If you are looking to learn a lot about artisanal sourdough bread and want to take the time to bake breads better than some of the best bakeries out there - then BUY THIS BOOK!
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