Tuesday, December 10, 2013

Tartine Bakery: New Bread, Ancient Grains

Chad Robertson, of San Francisco's Tartine Bakery, talks bread, natural fermentation, and ancient grains. Read the full post: http://nyr.kr/19jFFuI.

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Time: 02:15 More in Entertainment

from New Yorker Video http://www.youtube.com/watch?v=6rFijZwp1qU&feature=youtube_gdata

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