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| Name | Tartine Manufactory: Where to eat sourdough in San Francisco | Where Locals Go |
| Video Uploader | Video From Washington Post |
| Upload Date | This Video Uploaded At 09-07-2019 14:04:54 |
| Video Discription | The sourdough bread recipe from San Francisco’s Tartine is 38 pages long, which is the first indication how seriously this bakery takes bread. Owner Chad Robertson developed the recipe using traditional baking methods, which has a long fermentation to build flavor. The result is a dark, crusty bread with a custardy, tender inside. The process to create bread begins with Tartine’s starter, a fermented batter of flour, water, sugar and yeast used to leaven and flavor bread dough. It has been gifted to bakers all over the world. As Jennifer Latham, the Director of Bread for Tartine’s Northern California locations, explains, baking bread is a practice that can constantly be improved upon. Achieving the perfect loaf is practically impossible, but even slightly imperfect bread is still really, really good bread. Read more in our local’s guide to San Francisco: https://wapo.st/2Xc1bhD Subscribe to The Washington Post on YouTube: https://wapo.st/2QOdcqK By The Way, we have way more travel content: Instagram: https://www.instagram.com/bytheway/ Sign up for our newsletter: https://wapo.st/bytheway More city guides and tips: https://www.washingtonpost.com/travel |
| Category | Travel & Events |
| Tags | where to eat sourdough in san francisco | best restaurants san francisco | best places in san francisco | sourdough starter help | how to make bread | bread | sourdough bread | san francisco sourdough | best local bakery san francisco | best san francisco bakery | best san francisco sourdough | where to eat in san francisco | what to do in san francisco | pastry | bakery | food | loaf | things to do | bay area | northern cali | norcal | a:bytheway | t:Where Locals Go | By the Way | s:Style |
