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Title: Nancy Silverton's Breads from the LA Brea Bakery: Recipes for the Connoisseur by Nancy Silverton, Laurie Ochoa, Ruth Reichl ISBN: 0679409076 Publisher: Villard Pub. Date: March, 1996 Format: Hardcover Volumes: 1 List Price(USD): $34.95 |
Average Customer Rating: 4.1
Rating: 2
Summary: All roads lead to sourdough
Comment: There's as many different ways to make sourdough bread as there are bakers in this world. I have read *lots* of books on baking, and while I believe while her intentions are good and her methods sound, Nancy is very much over-complicating a very simple thing. An example is, it is very easy to establish a vibrant starter within 5 days and be baking with it on that 5th day. Her method takes 2 weeks. Not saying it's wrong, I'm sure it works wonderfully, but all of us aren't professional bakers, and don't feel like waiting 2 weeks to bake. And hey, who wants to feed their starter 3 squares a day, at 3 cups of flour per day??? Maybe if you mill your own flour.... I've sucessfully maintained a healthy wonderful starter on 1 feeding a week for a long time now. Also, another thing that put me off a little bit was that she really neglects recipes using yeasted doughs, making it seem like everything has to be sourdough. She obviously hasn't tried pain a'l'ancienne, from Peter Reinhart's Bread Baker's Apprentice book. What a wonderful bread that is so easy to make! All in all, it's an interesting read, but just another bread book in my opinion. Don't expect to get into her methods unless you're a stay-at-home baker, or as the title suggests, a connoisseur. :)
Rating: 5
Summary: Best Bread
Comment: I 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.
Rating: 1
Summary: The Most Wasteful Sourdough Ever!
Comment: I tried this book in my search for info on baking "artisan" breads. Her process for making a sourdough "levain" is ridiculous. It requires a great deal of flour, most of which she recommends discarding along the way! If she runs her business on this model, she can't possibly be making any money. I also agree that she makes it uneccesarily complicated and esoteric. It's bread- a daily staple- that's the miracle- it's simple.
Instead, I recommend "The Village Baker", by Joe Ortiz- it's here on Amazon in paperback. He also gives much more comprehensive info on why certain techniques are used and regional bread recipes.
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Title: Nancy Silverton's Pastries from the LA Brea Bakery by Nancy Silverton, Teri Gelber, Steven Rothfeld, LA Brea Bakery ISBN: 0375501932 Publisher: Villard Pub. Date: 10 October, 2000 List Price(USD): $35.00 |
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Title: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart, Ron Manville ISBN: 1580082688 Publisher: Ten Speed Press Pub. Date: December, 2001 List Price(USD): $35.00 |
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Title: Artisan Baking Across America: The Breads, The Bakers, The Best Recipes by Maggie Glezer, Ben Fink ISBN: 1579651178 Publisher: Artisan Sales Pub. Date: 02 October, 2000 List Price(USD): $40.00 |
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Title: Crust & Crumb: Master Formulas For Serious Bakers by Peter Reinhart ISBN: 1580080030 Publisher: Ten Speed Press Pub. Date: October, 1998 List Price(USD): $29.95 |
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Title: The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing, Alan, Scott ISBN: 1890132055 Publisher: Chelsea Green Pub Co Pub. Date: July, 1999 List Price(USD): $35.00 |
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