68 of 69 people found the following review helpful
For the hardcore, the dedicated and the driven,
This review is from: Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (Hardcover)
This is an excellent book for those who wish to pursue baking bread armed with technical and practical information in addition to their own yeast starters.
I have yet to encounter a book that provides so much information on the making of bread and using of natural yeast starters. This is not a book for those who expect to do quick breads. For the person who wants to know how to make artisan breads at home this book is for you.
The use of starter yeasts is extensive covering white, rye, and wheat. The only other book that gives you more information about "creating" starters and sourdough is _World Sourdoughs From Antiquity_ .
The design of the book is pretty simple. Description of ingredients in detail; tools used; yeasts, starters and sourdoughs; recipes which are broken down by which type of starter used. The recipes themselves are broken into multi-day sections so that the process is more clear. Example would be the challah which is a 2 day bread. The steps themselves don't take that long but you learn the value of planning.
In essence to get something close to your favorite artisan bread you must spend time and a certain amount of patience. This book is quite honest about that and does not use shortcuts at the expense of the quality.
But what about the bread? It is good. Sometimes not as picture perfect but even the "failures" have been tasty.
A must for the baker's library. A wealth of information and interesting recipes too. Not bad for a book that is 251 pages (not counting sources and index).