Breads from the La Brea Bakery
I checked this book out from the library today and was a little shell-shocked. The format in which the recipes are given is a bit overwhelming. The author, obviously a woman very, very SERIOUS about her bread making, is a touch elitist in her approach. But, I suppose I might be that way too if I could bake as well as she appears to. ;) Anyway...my concern with some of the recipes is that the author spends a great deal of time encouraging the use of the best flours and even speaks of "regional grains". I must be sooooo un-bread-u-cated, because... I didn't even realize that there were such a thing as "regional grains". It makes sense,... in the same way that certain grapes give certain flavor (from different regions) to wines. But...is it really necessary to be so specific on grains? I kind of thought a rye-was-a-rye-was-a-rye.