Tartine Book No. 3: Modern Ancient Classic Whole
Was surprised to see Chad Robertson's new book included in the Food52 Piglet list, as I didn't think it was out yet.
Checking the link to amazon discovered that it will be released next week, on Dec 17. No doubt it will be found in the christmas stockings of some lucky TFLers.
Enjoyed reading through the 'look inside' pages.
Was interested to note the use of Sylvia's steaming towel method for the spelt and toasted corn flour baguettes.
He explains more clearly his choice of not including the levain flour in the overall flour. That will still grate with many of us here (RIP Eric), but I guess I see his point.
When I am in the city over Christmas New Year will enjoy looking for some 'ancient grain' flour.
Looking forward to hearing how people get on working with the new formula.