Tartine Bread

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I am not formally trained, but I am a seasoned baker. I have made bread for years, but I have had THE WORST luck with making sourdough bread. I was on the verge of thinking there was no hope for me, until... THIS BOOK CAME ALONG!!!!! I was seriously on my last try before I labeled it as a hopeless cause.I made the best damned sourdough you could possibly imagine using the Tartine Bread book!!! Crackling crust, beautiful crumb, pronounced, but not overpowering tartness, incredible spring, bubbles throughout... I couldn't believe it! Now, I'm pretty sure I can make just about anything!!!!I have read many books on the subject, but none of them go into the depth that is required to actually teach a person how to make sourdough. The author describes each step in detail, including what to note in terms of smell, appearance, feel, etc. Detailed pictures supplement this instruction. Also, his back story detailing his journey in bread-making is truly inspiring! I really enjoyed reading it. There is something truly noble and humble about bringing bread to the masses. A fantastic read... I'd give this book a million stars if I could!

Livre très intéressant, bien expliqué avec une recette déclinée de différentes façons. Et des recettes sympa pour faire des tartines!!!!

I am a big fan of simple sourdough sans commercial yeast and sugar. My preference began as a small child in the '60's with my beautiful grandmother Ora's sourdough rolls. She had a covered crock of it, fragrant with the lovely scent of apples, bubbling away, near her kitchen wood burning stove on a remote 400 acre cotton farm in northeastern Mississippi near Memphis. Elvis country. When the region was finally electrified, other cooks gladly ditched their wood burning stoves for electric ones. Ora (1897-1991) kept hers for breads which she cooked daily for the rest of her active life. Her electric stove sat beside her wood burner. She made the most amazingly fragrant, delicate, tender, fluffy sourdough rolls, seemingly by magic, and in no time. We ate them hot with farm butter and homemade muscadine jelly. They are still the best rolls I'd ever tasted. And guess what? None of her 8 children knows how to make these rolls. She did not make anything else with the sourdough as far as I know.Many times over many years, I tried yet another cookbook's sourdough bread recipe. I don't consider fakes--recipes with yogurt, sourdough with commercial yeast, or sourdough with cups of sugar to feed the sourdough. But not once were the writers of pure sourdough bread confident about their recipes. This was puzzling and disheartening. The best ones warned that the success rate for pure sourdough bread recipe--flour, salt, water -- was iffy. So my random success wasn't just on me. These people don't know what they are doing. Thankfully, I kept the faith.Then the Revolution in Sourdough Bread making came to me and mine when I found this book on Amazon's website in 2017. Thank you from the bottom of my heart Amazon and Chad Robertson! My husband, not a bread man, is in love with this bread. My daughter, a busy prosecutor, also makes it weekly for her fans! After reading this book and making the Country Loaf perfectly on the first try, I've entered a new era in sourdough baking. It's been 5 years since I bought this book and I'm still excited about it! My sourdough starter has aged and has a lovely rich floral/fruity/Tupelo honey scent. I most often use half King Arthur's all purpose and half Great River dark whole rye to feed it. I also use sprouted spelt flour from One Degree and Great River bread flour.The reason my sourdough now turns out perfectly is that Robertson gives his readers exhaustive instructions. Each time I get stuck or have a serious question, I sit down and re-read until I figure out my issue. He is the most chill and detailed craftsman I have ever met in print. These two qualities support his success!One of the main differences between making a commercial yeast loaf and a sourdough loaf is the style of kneading. The yeast loaf does best for me anyway with a lot of hand kneading, or more accurately kneading without any intention of ever stopping until I feel the dough slowly coming together beautifully into its not-so-sticky springy bouncy firm self. It can wear you out! I have machines that can do it but I like the hand made results better.Kneading sourdough in the same way is a big no-no. When you push down on a big ball of sourdough, you force the acculated air out of the dough and successfully flatten it, possibly for good! It may rise a bit on the second rise, but the final it may not rise much at all.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.For those who don't want to read and research to learn, good luck with that! I've been putting meals on the table since childhood and I couldn't have done it without investing time and effort. The rewards have been wonderful.Check out Chad Robertson on YouTube. You may be both humbled and inspired as I have been.I've given you a few tips from this Chef's book. There is so much valuable detail there that I keep mine in the kitchen. I'll leave you with this delicious teaser: Why does Chad Roberston burn his loaves?

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