Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur
Silverton, who hails from the renowned Los Angeles bakery for which this book is named, goes back to square one inBreads 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.