Tartine Book No. 3

Tartine 3 presents a revolutionary approach to baking whole grain, ancient grain and sprouted bread and pastry using customised methods of blending grains and fermenting the dough, resulting in delicious loaves of whole grain bread and toothsome pastries with complex flavours and aromas.

Tartine 3 prezinta o abordare revolutionara a coacerii painii si produselor de patiserie din cereale integrale, cereale antice si cereale germinate, folosind metode personalizate de amestecare a cerealelor si fermentare a aluatului, rezultand paini delicioase din paine integrala si produse de patiserie savuroase, cu arome si arome complexe.