Melt the chocolate, butter and vanilla seeds in a bowl over a saucepan of simmering water. Be careful the bowl doesn’t get too hot by removing from the heat if necessary. Chocolate melts at body temperature and may split if it’s too hot. Once melted leave to cool a touch. Baking has been keeping me entertained these days (! I know) and somehow the whole sourdough ‘thing’ got to me, as well as a couple of online friends. Down the rabbit hole we went LOL

If you liked Tartine All Day by Elisabeth Prueitt, Chad's partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread! Additional categories for this book include:

Customer reviews

I also made the Autumn Apple variation of the Banana Muffins. Wow, were they good. I didn't have all the flours the recipe called for, but instead made do with just all-purpose and oat flour. I used granny smiths, and since I had no applesauce I simply made some of my own (turns out it's really easy if you have an immersion blender). Perhaps I was stingy with the crumble, but I ended up with leftovers that I baked and used as a crumble topping for my morning yogurt. It's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first. Tartine Bakery opened in 2002, and in the intervening 17 years, it has become an anchor for the neighbourhood, a defining institution for the city of San Francisco, and a beacon of taste and flavour for people the whole country over.” I have read quite a few books on baking bread, especially French style and sourdough, and put many of them into practice. Many of the authors (not this one) succeed somehow by trial and error without apparently having much grasp of the subject. A dead give away, for starters, is any sourdough recipe that finds the need to add dried yeast and/or sugar, only necessary to cover the cook's incompetence and inability to do the job properly. Discard these recipes immediately. Chad's recipes seems to encapsulate, in one book, all the good tips I learned from other recipes, and none of those I had personally discarded in my search for the perfect recipe. However amazing, I still fear that if you come to this book without any basic knowledge, it might overwhelm you. Therefore, I would recommend watching a series of YouTube videos introducing you to sourdough, such as Baker Bettie’s ( https://bakerbettie.com/understanding...), and then try Robertson’s. If photographs/words don’t really work for you, another blogger/YouTuber, The Regular Chef, has filmed this very same recipe, showing you all the steps clearly ( https://theregularchef.com/basic-sour...).

I was irritated by some of the general statements that are given in some individual recipes such as “in country x, y and z, THIS AND THAT cake is the most popular” and I just went uhhh, no, it actually isn’t?

Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert. If you want to understand the whole chemistry, the ins-and-outs of sourdough bread-baking from Tartine's perspective and with its history weaved in, then it's a beautiful, lengthy, well-illustrated read for that purpose.