Author: Chad Robertson

Chad Robertson's bakery practice shapes Tartine Book No. 3, Chronicle Books’ 2013 volume on baking with whole and sprouted grains. The book combines 85 recipes with Robertson’s account of seeking flavor in heirloom grain varieties, then adapts familiar Tartine breads and pastries to new flours, porridges, and fermentation methods. Robertson co-founded Tartine Bakery with Elisabeth Prueitt and had already written Tartine Bread. Penguin Random House’s author biography also credits him as the photographer of Tartine Book No. 3. The volume therefore works as both a recipe collection and a record of the baker’s continuing experiments with grain, texture, and naturally leavened dough.