Patricia's Reviews > Tartine Book No. 3: Modern Ancient Classic Whole
Tartine Book No. 3: Modern Ancient Classic Whole
This is a wonderful primer for baking archival breads using whole grains. Many of the recipes Tartine has made famous have been revisited using sprouted and ancient or unusual grains, and the methods are very interesting. The writer uses wild yeast to leaven the dough, by mixing flours and water and lightly covering the batter so that the yeast can find its way in and make a sourdough starter. In addition to many bread varieties, there are a few pastry recipes. Not for the impatient or novice baker.
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