February 27, 2021 - 1:06pm
Tartine, Robertson and his flours
I'm finally plucking up courage (!) to try some of the Tartine recipes [1].
I want to do it by the book - but am just a little put off by Robertson's descriptions of the flours to useā¦ 'high extraction', 'medium strong' etc.
I'm used to KAF and Bob's Red Mill etc.
Are those too generic?
How/where would I find the right kind of flours for the Tartine recipes, please?
TIA!