Tartine
by Elisabeth M. Prueitt, Chad Robertson, France Ruffenach, Alice Waters · first published 2006
60% recommend40% neutral
Pastry chef Prueitt and master baker Robertson of San Francisco's acclaimed Tartine Bakery share not only their recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. Along with the sweets, cakes, and confections come savory treats--there's a little something here for breakfast, lunch, tea, supper, hors d'oeuvre--and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most effic
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…as simple as "do X on day Y, and you'll have sourdough". You may end up with tart/acidic dough...but not proper sourdough. For a great introduction to making sourdough, I recommend reading the book, Tartine, by Chad Robertson, and browsing Maurizio Leo's amazing sourdough blog: https://www.theperfectloaf.com/
on “The Basic Sourdough” ↗Tartine by Chad Robertson was THE book for me. It took me from so-so sourdough bread, to amazing and consistent one that constantly gets praise and is a pleasure every time.
on “Baking a Better Loaf of Bread” ↗…his sourdough recipe is criminally wasteful). To anyone trying to get into bread: Definitely use FWSY to get a better "feel" for dough, but as soon as you do I suggest you leave it behind. Have fun. Tartine is a great second book.
on “Baking a Better Loaf of Bread” ↗Scale indeed matters but you can use this to your advantage another way. I use the Lodge Cast Iron Combo Cooker that Robertson recommended in Tartine. The confined space means you need very water to create an appropriate amount of steam. I have found the water coming off the dough as it bakes to be sufficient, but a very small amount of ice can always…
on “The Basic Sourdough” ↗> I've long thought that every restaurant/bakery/etc could publish their full internal cookbooks and not see a drop in sales. Absolutely. Chad Robertson of Tartine bakery has written books detailing how to make their breads and pastries. Still lines out the door.
on “People who know the formula for WD-40” ↗