First tartine run
Last week I received the Tartine Bread book in the mail, and after reading the book end to end I decided to take a stab at it. I'm still new to the bread baking scene (3months or so) and I've only baked out of one book, Ken Forkish's: Flour, Water, Salt, Yeast. I would have to say the two book are distinctly different in how they're written. Ken's book seems like a science text book, Chad's Tartine book is more of a narrative through baking. Thinking back at the two, i'm glad i read them in the order i did. Ken's book seemed to ease me into baking for the first time, allowing me to simplify things with commercial yeast. Chad's, 100% starter. I'm just now beginning to feel comfortable just using natural starter. My starter has become predictable and reliable, and its a real joy to use. And the flavor difference with natural leaven is astonishing.
It was a lot of fun making this simple "Country White" from Tartine Bread. I'm nothing but excited to continue to try new things within this book.