Tuesday, December 17, 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.



Views: 5995


67 ratings

Time: 02:15 More in Entertainment






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

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...