This is the most exquisite cookbook. You just curl up and read its pages and sort of oogle at the photos. At least I do. I’m giving the Tartine Bread recipe a go at home. To start, you need to make your own starter. A vigorous starter. This takes days.
First off, measure out five pounds of bread flour, preferably a half-to-half mixture of wheat and white.
Grab a handful of the flour.
And drop it in a small bowl.
Add a little bit of lukewarm water.
Mix together with your fingers.
Too dry. You’re going for a lump-free batter texture.
Add more water and mix some more.
It’s almost there!
It looks like smooth pancake batter.
Cover and let sit in a cool, shaded place for two to three days.
Be back in a few days once the starter has {hopefully} developed some activity.
Wow, THREE days of staring at bread! That’s some serious patience haha
I bet it will be well worth it though!
Hahaha! Oh, this is completely out of my comfort zone:) We’ll see how it goes. Luckily, the Tartine cookbook has loads of pictures and seriously 40 pages on just the bread recipe alone.
What is all the extra flour for?
Hi Caleb. The Tartine bread book had to you make a large batch of flour to use to feed the starter. I fed my starter for about two weeks, and didn’t use all of the flour. But some starters take longer. Hope that helps!
ooh-i just fed my starter for the first time and was looking for tips. great blog and having lived in vermont for a wee bit i’m loving your blog : )
beth
Thanks Beth!
Hows the bread baking so far?
Steve.
I’m trying to figure out how to revive the Tartine starter! I think I may have left it in the fridge for too long while I was away for the holidays.
Caleb, has a legitiment question, what’s all the extra flour?
Hi Frank. Yes, I agree it looks confusing and addressed that in a reply to Caleb. The Tartine bread book had to you make a large batch of flour to use to feed the starter, which can take almost a month to develop. The flour is actually a blend of two different flours, so that is why you make a large batch. I fed my starter for about two weeks, and didn’t use all of the flour. But some starters take longer. Hope that helps!