Tartine No. 3

Who said what

• JB

  Jessica Batalana👍 Recommends

  …Jessica's collaboration on Chad Robertson's advanced sourdough book with specialty grains

  “Building off of that book, he went on to write this Tartine Book 3, which sort of then pushed the envelope. It was, like, breads that have, like, more inclusions, have soaked grains, have sprouted grains, have, you know, I wouldn't say unusual flours, but, you know, outside of just, like, white flour, whole wheat flour. And you worked on that book with him. And I worked on that book with Chad.”

  Things Bakers Know: The King Arthur Baking Podcast — This Loaf Changed American Bread, with Chad Robertsonat 41:23

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