lil yeast's blog

Hi All,

Earlier this year I traveled to San Francisco and visited Tartine Bakery. I tried a few pastries and their country loaf. I give them a great review on the pastries, but the country loaf was disappointing. I had much better sourdough in Oregon.

Has anyone else had Tartine bread? Did you find it was worth the hype?

To me it was kind of burnt tasting that overwhelmed the sourdough flavor.

Thank you for reading!

This sourdough has a sharp tang due to the 24 hour cold fermentation. Whole wheat, spelt, rye, and bread flours were used.