Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur by Nancy Silverton

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Nancy Silverton's Breads from the La Brea Bakery: Recipes for the…

by Nancy Silverton

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Her method of making a sourdough is extremely wasteful. Recipes are too complex. (

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oriboaz | May 5, 2008 |

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Canonical Title

Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur

Original publication date

1996-03-05

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Epigraph

Dedication

TO STEVE SULLIVAN, of Acme Bread Company, whose wonderful bread proved to me once long ago that even though we might not have the right water the right flour, or the years of tradition in the United States, it's still possible to turn out a superior product. His bread continues to be a bench mark of excellence at La Brea Bakery.

AND TO IZZY COHEN, for being there in the beginning, when I was just learning how to make sourdough breads and there were as few books as there were experts to turn to. Izzy, when I'm seventy years old and retired, I want to be just like you.

First words

I don't like ugly bread.

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(Click to show. Warning: May contain spoilers.)

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Nancy Silverton

Proofing (baking technique)

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Amazon.com (ISBN 0679409076, Hardcover)

Silverton, who hails from the renowned Los Angeles bakery for which this book is named, goes back to square one in Breads for the La Brea Bakery: the yeast. While commercial yeast may work, using it doesn't really get to the essence of good bread or good bread making. Her book describes the two-week process required to create a starter the old-fashioned way. Once that is done, there are breads, pretzels, bagels, and a host of other good things to bake.

(retrieved from Amazon Fri, 24 Apr 2009 07:58:09 -0400)

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