For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.
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levain bread大集合，做法都是标准的artisan baking，非常地道，总体由简到难（高比重白面粉->高比重全麦粉），含水量相当高，技术难度相应也高，初学者并不适合。 tartine的一大特点是young levain，短一发+长二发，和其他书里略有不同，此外江浙沪地区冬季室温建议不要照着方子做，实在太费时，改良方法是添加少量的instant yeast。
评分英文原版读了2遍，熟做其中3个配方，台湾中文版本又读了1遍，觉得台湾人并没有翻译出原书中部分关键点。到昨天在其他书里面看到了一个小注解才发现，这本书CHAD在写的时候为了让菜鸟不觉得为难，竟然全面降低10%hyedration，简直令人发指啊。。可以理解他的想法，但对忠实试验tartine bread的读者来说，完全不一样的面团状态，完全不一样的发酵手感，简直是奇耻大辱。
评分Tartine的迷妹，目前在挨个实践中????
评分属于有基础的人观看
评分从菜鸟进阶入门的好书。做出的French Country Sourdough Bread 被法国朋友夸正宗，开心！
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