Chad Robertson's Tartine Country Bread--Chad Robertson of San Francisco's Tartine Bakery & Cafe describes a starter -- a mixture of flour, water, wild yeasts, and bacteria -- as a baker's fingerprint. Making one is simple, but it does require a commitment: Count on feeding and caring for the mixture for three weeks before you start baking.

Chad Robertson's Tartine Country Bread--Chad Robertson of San Francisco's Tartine Bakery & Cafe describes a starter -- a mixture of flour, water, wild yeasts, and bacteria -- as a baker's fingerprint. Making one is simple, but it does require a commitment: Count on feeding and caring for the mixture for three weeks before you start baking.

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Grandma's Country White Bread. Costs pennies, uses simple ingredients, and tastes AMAZING! No need for bread machine.

Grandma's Country White Bread. Costs pennies, uses simple ingredients, and tastes AMAZING! No need for bread machine.

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Homemade country bread - Made this a few days ago and it was the best bread i've ever made!

Homemade country bread - Made this a few days ago and it was the best bread i've ever made!

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The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so Based on traditional principles, Mr Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself

The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so Based on traditional principles, Mr Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself

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