Tartine No. 3: Ancient Modern Classic Whole
Chad Robertson’s guide to whole-grain baking features a versatile range of breads, from flavored loaves and sprouted-grain hearth breads to crispbreads. The collection also includes sophisticated sweets, such as chocolate whole-grain croissants and fruit tarts made with spelt or Kamut dough.
About This Book
Chad Robertson presents a method focused on whole-grain breads and thoughtfully developed flavor combinations.
The collection includes flavored breads such as sunflower flax, spelt wheat Barberi-style bread, and loaves seasoned with nigella and za’atar.
Sprouted-grain recipes feature ingredients including emmer with maple and quinoa white wheat, alongside crispbreads made with spelt, sunflower seeds, crème fraîche, and Comté.
The book also extends whole-grain baking into sweets, including chocolate croissants and fruit tarts prepared with spelt or Kamut dough.
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