jim lahey

I have the habit of buying myself a Chrismas present each year. Nothing frivolous, but something I really want and something I might not otherwise buy. This time it was the third Tartine book – encouraged by a number of reviews, an article about the sheer amount of research Chad Robertson put into the creation of this book and my friend Sara who thought I would enjoy the book given the large number of recipes using ancient grains created by Chad. And Sara was right. I have only had the book for about a month, but in between the present-buying frenzy, traveling and Christmas itself, I have already baked the Chocolate Rye Cookies (crack in cookie form if you ask me), eaten far too many of a batch of the 50/50 sablés, munched my way through 3 loaves of the Toasted Buckwheat Bread and revolutionised my scones thanks to learning about Tartine’s technique of using both baking powder and sourdough

read more Kamut and Polenta Bread