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 posts in tact here for my readers, and I am still baking and experimenting loads! Most of my experiments are my own breads, so I didn't think it was fair to keep calling this blog the 'Tartine' bread experiment for those of you who are looking to solely master Chad's lovely breads.
All new experiments will be posted at
'Girl Meets Rye', and I will continue to make announcements on this page so you know when a new formula has arrived. You can get there by clicking the picture or title of the current post below.
Girl Meets Rye Signature Pie: Allium & Comte Cheese
Follow My Other Blogs Too!
Popular Posts
-
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...
-
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...
-
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...
-
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...
-
In Today's Post: New Blog Name High Extraction vs. Bolted Flour Michette in Einkorn Jovial Einkorn This is a big and importan...
-
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...
-
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...
-
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...
-
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...
get a hold of me at
tartine-bread-experiment[at]live[dot]com
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of Francis-Olive Hampton and protected under United States copyright laws: Copyright protection is available for all unpublished works regardless the nationality or domicile of the author.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.
