Baking bread at Tartine Bakery – Annals of Gastronomy – The New Yorker

Baking bread at Tartine Bakery – Annals of Gastronomy – The New Yorker

Chad Robertson, of San Francisco’s Tartine Bakery, talks bread, natural fermentation, and ancient grains.

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Baking bread at Tartine Bakery – Annals of Gastronomy – The New Yorker

Producer: Sky Dylan-Robbins

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