This must-have tartine bread book, the third in a series by Chad Robertson, continues the sourdough revolution with a search for ancient flavors in heirloom grains. More than 100 beautiful photographs accompany 85 recipes for whole-grain versions of Tartine favorites.
Jim Challenger curated this small selection of baking books from his book shelf. Challenger Breadware receives a small commission when these items are purchased.
Tartine Book No. 3: Modern Ancient Classic Whole
By Chad Robertson
304 pages
Published by Chronicle, 2013
