Chad Robertson and Jennifer Latham of the famed Tartine bakery teamed up to create the most innovative and complete manual for baking with wild yeast cultures. Showcasing their unparalleled knowledge of the craft and science of bread making, this refreshingly user-friendly book is ideal for experienced bakers and novices alike.

  • Contains more than 50 recipes for bread, rolls, tortillas, pizza, pasta dough and more using 13 master formulas for naturally leavened dough.
  • Recipe highlights include Pizza Dough Method, Marbled Rye and Olive Fougasse.
  • Written by Tartine cofounder and Tartine's director of bread.
  • Hardcover, 368 pages.
Left Continue shopping
Your Order

You have no items in your cart