Sunday, June 8, 2014

New Post on Girl Meets Rye: Red Fife Scones

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.

To the staff of life!


  1. Hi Francis! Thank you so much for all your posts. I am very new to Tartine-style bread baking and it's absolutely amazing. I bake all the time but very new to bread baking and your site has been so very helpful. I have started my starter but having some difficulties with it...I won't quite, though. :) While I am 'growing' my own starter, I am getting very impatient and would love to bake some bread, so I was wondering if you sell your starter? I live in LA and would love to purchase some from you if you were willing to sell.
    Anyway, thank you for sharing all your knowledge with us! You are amazing. :)

    1. Hi there. I think you should be patient (are you making a rye starter? If so, you can bake bread with it within 9 days. I promise.) The Tartine starter is notoriously difficult, so, if you are doing that and it's not 'taking hold', I would switch to rye.

      Unfortunately for liability reasons, I can't sell my starter. I'm sorry. Just keep going with your rye starter, and before too long you will be making bread. Hang in there!

    2. (And thank you for the kind words. Truly. You're so sweet!)




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