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

by Nancy Silverton

ISBN 0679409076 / 9780679409076 / 0-679-40907-6
Publisher Villard
Language English
Edition Hardcover
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Book summary

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. [via]