Tartine Book No. 3, authored by Chad Robertson, is a unique cookbook that explores the world of whole grain baking and fermentation. This book delves into the use of ancient grains and alternative flours in sourdough bread making, providing recipes that showcase their unique flavors and nutritional benefits. It also covers various fermentation techniques and includes recipes for pastries, porridges, and other whole grain-based creations. With its focus on whole grain baking and fermentation, Tartine Book No. 3 offers a fresh perspective on sourdough bread making.
