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- 336 pages
- 12 hours of reading
More about the book
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.
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Tartine Book No. 3, Chad Robertson, Elizabeth Prueitt
- Language
- Released
- 2013
- product-detail.submit-box.info.binding
- (Hardcover)
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- Title
- Tartine Book No. 3
- Language
- English
- Authors
- Chad Robertson, Elizabeth Prueitt
- Publisher
- Chronicle Books
- Released
- 2013
- Format
- Hardcover
- Pages
- 336
- ISBN10
- 1452114307
- ISBN13
- 9781452114309
- Series
- Rating
- 4.3 out of 5
- Description
- 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.