Breads From the La Brea Bakery
Price : $34.95
If you get one book on sourdough bread- this is it.
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.
An extremely thorough and informative book, Silverton walks you through setting up a starter, a baking timetable and converting your oven to near commercial quality. Be prepared to get sticky and covered in flour but put out the best sourdough bread you've ever baked!