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Nancy Silverton's Breads from the La Brea Bakery Hardcover – 1 Jun 1996


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Product details

  • Hardcover: 260 pages
  • Publisher: Villard Books; First Edition edition (1 Jun. 1996)
  • Language: English
  • ISBN-10: 0679409076
  • ISBN-13: 978-0679409076
  • Product Dimensions: 19.4 x 2.8 x 24.3 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 442,406 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

11 of 11 people found the following review helpful By D. Jung on 2 Mar. 2002
Format: Hardcover
This is one of my most treasured recipe books, and a must have for all bakers, in my opinion. As a German living in culinary exile in Britain, I had been looking for a sourdough bread recipe that works for years, to no avail, until I found this book. I have been baking sourdough bread regularly for 5 years now, thanks to Ms Silverton. Her recipe for a sourdough starter, beautifully explained, works!
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5 of 5 people found the following review helpful By Amazon Customer on 18 Jun. 2009
Format: Hardcover Verified Purchase
Nancy Silverton's bread book is wonderful, but only to those who enjoy eating (and baking with) sourdoughs. You won't find any quick, easy, straight-dough recipes - all require a sourdough starter, either white, wholewheat or rye. If you're new to making your own sourdough, you might find her methods slightly intimidating: to develop a sourdough you'll need 2 weeks, a quarter of which is spent feeding and nourishing your starter three times a day. If I were a beginner to sourdough I might easily have been put off by her meticulous methods (which I am sure can only result in perfect bread); and despite using sourdough for over a year and having become accustomed to its little whims when anything changes in temperature, I did cheat and used Dan Leader's recipe for liquid levain instead. His requires only 4 days to produce, with a feeding once a day, and I get consistent results every time.

This book also requires that you dedicate a lot of time and patience to making your bread even after you've made your sourdough. Very few breads can be kneaded, proofed and baked in the same day. Many require a sponge made using the sourdough which should ferment for 8-12 hours before mixing and kneading, and a further slow rising of 8 - 12 hours at room temperature or in the fridge. You'll need to plan carefully the day before or even two days before and work out a time schedule for your baking or you might just realise it is time to bake when you're just about ready to head off for work.

Before baking my first bread from La Brea Bakery, I did worry that a different sourdough might produce inferior results; however, substituting Dan Leader's sourdough in the same quantity produced some truly spectacular results.
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8 of 8 people found the following review helpful By A Customer on 11 Sept. 2001
Format: Hardcover
What an amazing book! All bakers should buy a copy. I totally disagree with the previous review. Nancy Silverton does acknowledge that those of us who are not running a bakery would probably have no time to feed the starters 3 times a day and she has offered sensible alternatives. Most of the breads are sourdough and all sourdoughs take time and patience. If you have tried baking her breads, you will agree that all the effort was worthwhile.
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Format: Hardcover Verified Purchase
I bought this for my wife and she thinks it is an excellent book and we now have outstanding bread cooked in the oven (none of this bread maker nonsense) and great flavours, excellent instruction.
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