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Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (Englisch) Gebundene Ausgabe – 5. März 1996

4.6 von 5 Sternen 12 Kundenrezensionen

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Amazon.de

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.

Synopsis

Describes how to make and maintain sourdough starter and shares recipes for a wide variety of breads made from this base.

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Format: Gebundene Ausgabe
This book allowed me to catch wild yeast on my very first try. That, the basic white bread, whole wheat walnut, and the pumpernickel recipes are worth the price of the book. Silverton is very specific about the instructions, which are helpful for starting, and especially for catching the yeast, but are a little obsessive and impractical unless you are baking semi-commercially. It is not hard to adjust the feeding schedule to your schedule, and the bread is very forgiving, unlike bread made from commercial yeast. That said, use unwashed organic grapes and unclorinated water for the starter; and after it is established, refrigerate the starter for a week between feeding before bread making. I have given starter to friends and relatives, and now they won't make bread any other way... I think that speaks volumes for the value of the book. (and p.s., you don't have to use rye or whole wheat starters for the walnut or pumpernickel loaves...)
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Format: Gebundene Ausgabe
I bought this book because I wanted to learn to make bread that was markedly better than the bread you can typically buy at most bakeries. There didn't seem to be much point in "bread machine bread" or quicker methods if I could just buy it down the street. While it is true that getting started with this book takes some time and determination, the book clearly explains WHY such an effort is worth it and what you are likely to end up with. Reading the background information is really very inspiring, and my results have been progressively more and more fantastic, even under less than ideal conditions. I also like the other things to do with extra started, especially the onion rings. I do really love this book, and I wish I could get Nancy Silverton's Desserts book, which is also out of print.
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Format: Gebundene Ausgabe
This book is an unbelievable text for the already experienced bread baker who wants to take his/her skills to another level. Ms. Silverton is arguably the country's greatest baker, and it is her obsession with baking the perfect loaf of bread that permeates this text (note the 20+ pages of instructions for the first loaf in the book). She has spent an exhausting amount of time working out the minute details of each recipe, right down to the exact temperature of the ingredients, in order to create beautiful and flavorful loaves.
As a result, this book is definitely not for the beginner, nor is it for the quick baker looking for some easy recipes to make in a few hours. The quickest bread in this book takes two days to make, and many breads require three days. If you are obsessed with baking (as am I) and want to elevate your skills tremendously, then definitely buy this beautiful and easy-to-read book. If you're a beginner baker or someone just looking for some quick recipes for dinner, don't purchase this paean to the perfect loaf.
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Von Ein Kunde am 9. Oktober 1999
Format: Gebundene Ausgabe
A book definitely for the serious, devoted baker. "Recipes for the Connoisseur" is what caught my attention. Unsatisfied with the bread I made, this book seemed to offer secret methods and knowledge I yearned for. After successfully creating a wild yeast starter, I proceeded to make the olive-rosemary loaves. Following instructions meticulously I was still skeptical about the results. Having slashed the loaves, loading them into the oven, spritzing, and waiting to peek, I was overjoyed to view crusty, nicely browned, beautifully bloomed loaves. The wonderful aroma proved true in the first bite, and I was hooked! I've gone on to develop my own style of bread, but I credit Nancy's artistry and thorough approach in her book as my mentor in creating great bread. Though other great books have come out since (Crust & Crumb; The Bread Builders; etc.), I feel she set a standard with this book, and all others since have included her book in their bibliographies.
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Von Ein Kunde am 16. Februar 1999
Format: Gebundene Ausgabe
While it did enjoy reading and learning from this book, I think that it is impractical for the average home baker. I would really like to try some of the bread recipes in the book but feel that if i do not go through her 2 week process of catching wild yeast that I should not try. There are many great bread books out there that use a preferm method. Also I got the impression from the book that the only great bread is bread using wild yeast and that bread using some other kind of yeast is not really bread. nice and informative book but snoppy and impractical.
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Von Ein Kunde am 12. September 1997
Format: Gebundene Ausgabe
I must confess that I don't actually *use* this
cookbook. I love to cook and I love to bake and I
love her bread but I cannot! catch my own yeast.
It is fun to read about. If she had included any
comments on perhaps substituting dry yeast I would
have given it a "10."

Maybe if I didn't live so close to the bakery itself I would be more tempted.
It is hard to spend the time when it is so close.

Incidentally, Breakfast at Campanille and weekend
shopping at La Brea Bakery is one of the most
pleasant way to spend a day in Los Angeles
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