Tartine Bread Apr 2026

At the heart of the Tartine story is , who, along with Elisabeth Prueitt , founded Tartine Bakery in San Francisco in 2002. Robertson’s goal was to create a loaf that felt "ancient"—one with a deeply charred, blistered crust and a wildly open, custardy interior .

Unlike the dense, sour breads of the past, Tartine’s signature uses a young leaven . By using the starter when it is fresh and sweet rather than highly acidic, Robertson achieved a delicate balance of flavor that emphasizes the natural sweetness of the grain over a sharp vinegar bite. The Technical Revolution: High Hydration Tartine bread

Robertson’s method also popularized techniques. Rather than traditional mechanical kneading, which can break down delicate gluten structures, the dough is gently folded over itself during bulk fermentation. This builds strength while preserving the natural gases produced by the wild yeast. Cultural Impact: The "Sourdough Bible" At the heart of the Tartine story is