Tartine No. 3: Ancient Modern Classic Whole

Tartine No. 3: Ancient Modern Classic Whole

• Master Method for Tartine Whole-Grain Breads|Flavored Breads including Sunflower Flax and Spelt Wheat Barberi Style with Nigella and Za’atar|Sprouted-Grain Hearth Loaves including Emmer with Maple and Quinoa White Wheat|Crispbreads such as Spelt with Sunflower Seeds Crème Fraiche and Comté; and Swedish-Style Knackbrod|Sweets such as Chocolate Whole-Grain Croissants and Fruit Tarts with Spelt or Kamut Dough

The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, <em>Tartine Book No. 3</em> is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.