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Tartine Book No.
The crust, crumb and flavour of a Tartine-style loaf of whole grain bread is notably distinct from other whole grain breads..
This Book offers a truly innovative approach to working with whole grain flours: blending different flours to achieve distinct flavours and textures, introducing new methods for sprouted and fermented quick breads and exploring alternative sweeteners and unique tenderisers in pastry. 3 is the only Book that shows, step-by-step, via text and process photographs, how to make loaves of whole grain bread and whole-grain versions of favourite Tartine pastries.
Tartine Book No
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