 | Chad Robertson, of San Francisco's Tartine Bakery, talks bread, natural fermentation, and ancient grains. Read the full post: http://nyr.kr/19jFFuI. | From: New Yorker Video Views: 5462   65 ratings |
| Time: 02:15 | More in Entertainment |
from New Yorker Video http://www.youtube.com/watch?v=6rFijZwp1qU&feature=youtube_gdata
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