I'm reading (and baking) Chad Robertson's Tartine Bread, and whereas the basic country loaf recipe calls for 900g white flour and 100g whole wheat flour, the recipes for whole wheat and country rye don't specify flour amounts.
The whole wheat recipe says, "Add the whole-wheat flour and the all-purpose flour."
Similarly, the country rye recipe says, "Add the rye flour and bread flour."
For the whole wheat, I made a decent first attempt using 50% white and 50% whole wheat, and I feel comfortable adjusting from there. For the rye, I'm not even sure where to start.
I have the physical book and the Kindle.
In my hadcopy book, which is the 15th printing, those formulas are on pages 114, and 118. The table of ingredients is immediately above that text.
Maybe you have an earlier printing with an error. Look at the copyright page near the beginning of the book, the smallest number in the line of numbers is the printing run #. Mine reads:
20 19 18 17 16 15
--
In the Kindle edition, on my hand-held device, the table of ingredients is on the page/screen immediately prior to that text -- just swipe right.
HTH.
HTH, you're right! I was looking at a mangled pdf. That makes a lot more sense.
If you like your cookbooks in ebook form, and if you like his style, stories, photos, etc., Robertson's "Tartine Book No. 3" (the one about whole grains and heirloom/ancient grains, not "Tartine Bread") is currently on sale in Kindle format for $4.
see:
https://www.thefreshloaf.com/node/70286/free-or-discounted-kindle-bread-ebooks-4#comment-510477
BTW, HTH = hope that helps.
For the Country Rye I use:
Leaven -- 200 g
Bread Flour -- 830 g
Dark Rye Flour -- 170 g
Salt -- 20 g
Water (initial mix) -- 700 g
Water (when the salt is added) -- 50 g
Also, here is a link to a blog posting about this bread: https://www.thefreshloaf.com/node/63397/country-rye-tartine
I hope the blog helps you too. This is one of my favorite breads to make (and I cut back on the water because I find the dough is easier to work with if the hydration is slightly lower than Chad's formula).
Happy baking.
Ted
Good info. That blog post looks incredibly detailed. I haven't tried the rye recipe yet, but I'm looking forward to it!