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Tartine Book No. 3

Downloads: 100+
First published: 2013
Pages: 473

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About this book

Chad Robertson reworks bread and pastry baking around whole grains, drawing on his experiments with fermentation and flour blends. Recipes include porridge breads, sprouted-grain loaves and pastries made with ingredients such as nut milks and alternative sweeteners. The cookbook combines these methods with an account of his search for older grain flavors.

About the 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.

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