Tartine 3 presents a revolutionary approach to baking whole grain, ancient grain and sprouted bread and pastry using customised methods of blending grains and fermenting the dough, resulting in delicious loaves of whole grain bread and toothsome pastries with complex flavours and aromas.
Über den Autor
Chad Robertson is co-owner of Tartine Bakery & Cafe and Bar Tartine in San Francisco, where he lives.
Klappentext
Aimed at the experienced baker who wants to use Chad Robertson's famous techniques for baking both bread and pastry with whole grains. Includes step-by-step photographs and text throughout.
