Bread Book


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Over a decade ago, Chad Robertson's country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavour of his world-famous Tartine bread. His recipe launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. With sixteen brilliant formulas for naturally leavened doughs including country bread (now re-engineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter Bread Book is the wild-yeast baker's flight plan for a voyage into the future of exceptional bread.

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