by Chad Robertson (Author)
Tartine 3 presents a revolutionary approach to baking whole grain, ancient grain and sprouted bread and pastry using customised methods of blending grains and fermenting the dough, resulting in delicious loaves of whole grain bread and toothsome pastries with complex flavours and aromas.
Format: Illustrated
Pages: 304
Edition: Illustrated
Publisher: Chronicle Books
Published: 01 Dec 2013
ISBN 10: 1452114307
ISBN 13: 9781452114309
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