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

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Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur ReviewI have been a fan of the La Brea Bakery's bread for many years. I have tried many bread recipes at home, but none compare to Nancy Silverton's recipes from her La Brea Bakery. Many will say that this book is not for beginning bread bakers. This is probably true. I belive you should try baking with commercial "instant" or "Active" yeast before you try her methods. All her bread is made with a natural sourdough starter that takes two weeks to create, and requires daily feeding. The result is the best bread on earth. It is a lot of work. I end up baking more than I can eat, but my friends and family benefit from this. The recipes in this book take time: In most cases two days before a loaf is completed. It is worth it. Just schedule your time around the dough rising periods.Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur Overview

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