Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites

Product Information

As for the cookbook, itself, I enjoyed the introduction from Alice Waters. I do admire bakers who make artisan breads and pastries. The night before you want to make the muffins (about 8 hours ahead of baking), mix the poolish. Mix the flour, cold water, and yeast in a bowl by hand until well combined. Cover with a clean, damp towel and let rise in a cool spot overnight. In the morning it should have doubled in size and be very bubbly. If you’re not going to use it right away, keep it in the refrigerator, covered, for up to 6 hours.

Bread making the Tartine Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.However amazing, I still fear that if you come to this book without any basic knowledge, it might overwhelm you. Therefore, I would recommend watching a series of YouTube videos introducing you to sourdough, such as Baker Bettie’s ( https://bakerbettie.com/understanding...), and then try Robertson’s. If photographs/words don’t really work for you, another blogger/YouTuber, The Regular Chef, has filmed this very same recipe, showing you all the steps clearly ( https://theregularchef.com/basic-sour...). Having a kitchen machine or the knowledge of how to substitute the performance of a machine with muscle strength is a basis for this book

Queue finding everything about how to create a ‘starter’, the joy when it becomes active (and of naming it - Tamagotchi), and finally trying to bake a loaf, which came out not bad at all. When I got to Chad Robertson’s book, I’d already learnt quite a bit and I think that helped a lot. I have never been to this bakery myself – albeit I’ve heard of it from an SF-based friend of mine I met in Dublin – but I can guarantee you: if you’re fan of Tartine, you’ll probably never want to leave your kitchen again except for seeking the original.

From the Publisher

Robertson's method explains everything. The photographs are beautfully artisitcic and instructive. And, wonderfully, it costs the baker way less muscle work to make sourdough breads. When your sourdough rises into a fluffy bilious mass of very soft dough, instead of kneading by pushing it away from with the heel of your hand, you delicately and deftly run your hand underneath the dough, grab it with your fingers and then pull upwards ever so gently, trying not to pop any bubbles appearing under the surface. Now, fold the dough, laying it delicately over the top. Voila! This sourdough will rise for you. Tartine Bakery opened in 2002, and in the intervening 17 years, it has become an anchor for the neighbourhood, a defining institution for the city of San Francisco, and a beacon of taste and flavour for people the whole country over.” Being the daughter of a very skilled baker myself; I am thoroughly convinced that it is not only the bakery goods for sale that make a good bakery but also the significance it has for its neighbourhood and its customers.

Also, if I'm not mistaken, the book does mention the importance of pre-planning and even how their colleague has created a lovely timechart for that purpose, as the dough will need attention at pretty strict times. BUT nowhere does it hand out instructions on how exactly to adapt the bread-making timeframe to your life (that exact chart would've been super helpful), and how much time to set aside for each step to understand when you should start the process to have fresh bread by time X - let's say, Saturday morning (I now know I have to feed the starter at 8am on Friday and make sure I set aside the whole Friday evening starting from 5-6pm for that purpose).

Distillers Raspberry & Apple is perfect with ice-creams,lemon desserts,meringues,in porridge,yoghurts,rice puddings and as a side with clotted cream and scones.