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Tartine Book No. 3: Modern Ancient Classic…
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Tartine Book No. 3: Modern Ancient Classic Whole

by Chad Robertson

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The only reason I didn't give it 5 stars is because I wanted more. ( )
  beertraveler | Feb 5, 2016 |
Basically this is just 5 bread recipes plus variations and some pastry.

The pictures of the breads are gorgeous but the pastry remind me too much of whole food restaurants. An attempt to sin and be virtuous at the same time.

I'd love to give the beads a try. They look totally yummy.
  TheoSmit | Nov 23, 2013 |
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"The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 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."--Publisher's description.… (more)

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