In San Francisco’s Mission neighborhood sits Tartine, one of the most well-known and well-loved bakeries in America. There are tomes written about the perfection of the loaves and pastries, and a visit to this stunning spot cannot be more highly recommended. Baker/co-owner (and James Beard award winner) Chad Robertson has written Tartine Bread, a gorgeous cookbook that not only shares his coveted recipes, but takes you through how to do them with photography and instructions that make you feel like you are standing over his shoulder. If you or someone you know loves to bake, this book is a must. Chad has given us an exclusive recipe for whole grain seeded bread with three more recipes showing how to eat it. With him as inspiration, I am determined to try my first natural leaven!
Chad Roberston’s recipes for goop:
Not for the faint-hearted, this whole grain dough recipe with lots of yummy seeds and pre-fermenting was created by Chad Roberston for goop.