1 of 6 people found the following review helpful
Awesome! But not easy!,,
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This review is from: Tartine Book No. 3: Ancient Modern Classic Whole (Hardcover)
Just perfect, another classic by Chad Robertson. It contains a huge variety of methods and recipes, even down to pastries. It's an Essential for all bread lovers.
Edit: 1 star removed. To get some of these breads right requires more than just following the instructions, they will take some significant effort finding flours that suit the method, and some adaption in the process. By that I am not talking about the rare flours, just the standard wheat flours. Most of the bread I make is based on Chads original book, which completely changed my ideas on bread making. I use lower protein flours than the usual strong white, which a lot of books favour for reasons I won't go into right now, but using my usual blends with book no 3 prompted failure after failure. It's a given that breads with high wholegrain content won't bloom as would a standard loaf, but I had assumed (wrongly) that the method would negate this usual behaviour and would achieve the amazing results as seen in the book. I've since refined my methods and ingredients to suit and the results are better. My advice to anyone buying this book is to not get over excited, and to be prepared to do some work to get the results. Also, Chad is a world class baker, so regardless of what the book says, don't expect your results to match his. If it were that easy everybody would be doing it.