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EbookBell Team
4.7
76 reviewsThe narrative of Chad Robertson's search for ancient flavours in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favourites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge bread and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milk, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this a must-have reference for the modern baker.
