Nancy Silverton's book Bread at the La Brea Bakery was one of my first bread books. It has been on my shelf for many years. It's also been off my shelves while being used, leading to binder separation and a need to glue it back together. While mending the pages recently,  I found myself rethinking my first attempts at baking with this book. It lacks bakers' percents or even metric measurement. But it still leads to some great baking, even if the computing to metrics is required. I decided to make her classic country sourdough, which was the first thing I had learned. It turned out well.