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Monday, November 4, 2013

Bread Porn: Watch Tartine's Chad Robertson Talk Ancient Grains

Posted By on Mon, Nov 4, 2013 at 5:05 PM

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"With bread, you're only working with flour, water, and salt," says Tartine's Chad Robertson in this new video from The New Yorker talking about ancient grains and his new cookbook. "You don't have a lot of flour options." He spent some time in Denmark researching bread and found that the Danes were cultivating older grains that had more flavors and nutrients, and the potential to be a lot easier to digest. "[It] was a really exciting thing for me, it sort of doubled the size of what I had to work with," he says.

See also: "Bread is a Good Teacher": A Day in the Life of Marla Bakery's Amy Brown

The Mill: Josey Baker Expands to Fresh Flours

Best Sandwiches in the Movies: Don't Forget The Tiny Bread in Spinal Tap

The fruits of his labor will be on display in Robertson's new cookbook, Tartine Book No. 3, which will be published on Dec. 17th. Hear more of the baker's approach to grains, and see some gorgeous bread porn, in the video:

And if you didn't have a chance to check it out yet, The New Yorker's Food Issue recently hit stands. Read Adam Gopnik on bread and family tradition, Lauren Collins on a search for the hottest chili, Dana Goodyear on animals we love too much to eat, Rebecca Mead on the rise of Greek yogurt in America, and more. (Note: Many stories require a subscription to read.)

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About The Author

Anna Roth

Anna Roth

Bio:
Anna Roth is SF Weekly's former Food & Drink Editor and author of West Coast Road Eats: The Best Road Food From San Diego to the Canadian Border.

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