Tartine Book No. 3 - Chad Robertson

Folks clamor for the 240 loaves that Chad Robertson bakes every day at Tartine Bakery in San Francisco. His two influential primers, Tartine and Tartine Bakery, gave home bakers insights into his naturally leavened breads with “old souls.” Last year Robertson took up a new challenge: baking in new ways with ancient strains of wheat and other whole grains. The result is Tartine Book No. 3: Modern Ancient Classic Whole (Chronicle, $40). Robertson focuses on einkorn, emmer, and spelt (“rich in flavor, higher in protein…a more delicate gluten, and easier to digest”). He also developed new “porridge” breads, sprouted grain breads, crispbreads, even Tartine desserts with nut milks and new sweeteners. Follow Robertson to a new, “ancient” realm of baking.