Tartine Book No. 3: Ancient Modern Classic Whole

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Tartine Book No. 3: Ancient Modern Classic WholeTartine Book No. 3 is the only book that shows, step by step, via text and process photographs, how to make loaves of whole grain bread and whole grain versions of favourite Tartine pastries. This book offers a truly innovative approach to working with whole grain flours: blending different flours to achieve distinct flavours and textures, introducing new methods for sprouted and fermented quick breads and exploring alternative sweeteners and unique

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