Robertson, co-owner of San Francisco’s much-lauded Tartine Bakery, turns his hand here to whole and heirloom variety grains, sprouted and fermented grains, and breads made from porridges. There is also an extensive section of pastries, cookies, and desserts using whole grain flours. The text addresses a passionate and dedicated reader: measurements are primarily by weight or baker’s percentages, and Robertson assumes you are willing to keep and blend a wide variety of flours. But the rewards of venturing into new and demanding territory are considerable: spelt and corn meal baguettes, sprouted quinoa and kamut boules, and a rye-flour and cocoa gougères with Comté and fresh thyme.
Hardcover. Color photographs throughout.