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So, a few of you have emailed me about Chad's extended autolyse, an arena new to me as well. I wanted to know what he meant by 'ove...
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the one question i get asked most is how one knows when one's new starter is ready to be used for bread. the second is how one knows wh...
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Indeed, you have arrived at the Tartine Bread Experiment, but I am no longer posting on this site. The good news is that I am keeping all p...
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Indeed, you have arrived at the Tartine Bread Experiment, but I am no longer posting on this site. The good news is that I am keeping al...
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In Today's Post: New Blog Name High Extraction vs. Bolted Flour Michette in Einkorn Jovial Einkorn This is a big and importan...
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Indeed, you have arrived at the Tartine Bread Experiment, but I am no longer posting on this site. The good news is that I am keepin...
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Indeed, you have arrived at the Tartine Bread Experiment, but I am no longer posting on this site. The good news is that I am keepi...
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Dear Bread, Hey. Me again. So, here we are at the end of this part of our journey, and I must say, being with you, Bread, has taken me dow...
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Yesterday I decided to make bread off schedule. I started the levain in the morning instead of at night before bed, so that I would be able...
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Except where noted otherwise, all content within the blog posts on this site, http://tartine-bread.blogspot.com/, are the sole intellectual property of Francis-Olive Hampton and protected under United States copyright laws: Copyright protection is available for all unpublished works regardless the nationality or domicile of the author. Copyright protection subsists from the time the work is created in fixed form. The copyright in the work of authorship immediately becomes the property of the author who created the work. Only the author or those deriving their rights through the author can rightfully claim copyright.
No part of any blog post shall be duplicated or manipulated for private use without prior consent.
Except where noted otherwise, all content within the blog posts on this site, http://tartine-bread.blogspot.com/, are the sole intellectual property of Francis-Olive Hampton and protected under United States copyright laws: Copyright protection is available for all unpublished works regardless the nationality or domicile of the author. Copyright protection subsists from the time the work is created in fixed form. The copyright in the work of authorship immediately becomes the property of the author who created the work. Only the author or those deriving their rights through the author can rightfully claim copyright.
New blog posts;)?
ReplyDeleteYes!
DeleteMy copy of this book arrived today...it looks amazing...*can't wait* to see what you'll do with these formulas...!
ReplyDeleteBest to you for 2014!
:^) breadsong
Mine came this morning bright and early too! I am reading through the first part of it as we speak. I can't wait to dig in. All I have to say is: page 148/149... SERIOUSLY?! I'm going to bake like crazy to get to that formula quick! See you in a few weeks Breadsong!
Deletethat got my attention in the first place, too. It's just too beautiful...
Deletewhoot woot! cannot wait :-)
ReplyDeleteHa! Danna! Fellow L.A. Girl. I have always wanted to send you a message on Pinterest. I am constantly repinning your stuff! xo
Delete-Francis-Olive
I'm looking forward. I love your breads and photos,
ReplyDeleteI'll see you soon Zapach!
DeleteI'm so happy! That is the best news at the and of this year!
ReplyDeleteSee you soon!
codruta
Very much looking forward to the book and your experiments/photos.
ReplyDeleteI am too! Thanks Meyer!
DeleteHi all.
ReplyDeleteWell, I got my kindle version last night (yea I know, not feeling of touch, but less money) and I love it. My primary concern is WHERE to get most of the amazing grains he uses... I usually don't find them in the store... ideas?
Also, France - how can I get in touch with you via email?
Thanks.
thankfully i live in an area where i can buy them. also, there are tons of resources online. you just have to scout around. i think 'to your health', which is my favorite sprouted grain flour resource has whole grains as well. try them. i will also, through the next experiment, always include my grain source. if you live in the u.s., this should be relatively easy to keep up with.
Deleteyou can contact me at my tartine bread experiment email: tartine-bread-experiment@live.com
see you in a few weeks!
:)
so happy:)
ReplyDeleteme too!
Deletexo
France!! I can't believe! This morning I remembered that you would start again - and now THIS! I'm so jalous (neidisch in german!).
ReplyDeleteBut: Only a joke.., I do not becrudge it to you at all!!
Go on!! I'm waiting...
Cheriechen