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 a produselor de patiserie cu cereale integrale, cereale vechi si incoltite, folosind metode personalizate de amestecare a cerealelor si de fermentare a aluatului, rezultand paini delicioase de paine integrala si produse de patiserie delicioase, cu arome si arome complexe.