Tartine Book No. 3

"Tartine Book No. 3" was written by Chad Robertson, the co-founder of Tartine Bakery in San Francisco's Mission District. Robertson is widely regarded as one of the most influential artisan bread bakers in the United States.

The book focuses on whole-grain and ancient-grain bread baking, expanding on the naturally leavened techniques from Robertson's earlier Tartine bread book. It explores incorporating non-wheat grains such as rye, spelt, and emmer into sourdough loaves.

"Tartine Book No. 3" was published in 2013 by Chronicle Books, a San Francisco-based publisher. It followed the success of Robertson's earlier books about Tartine Bakery's bread and pastry program.

The book is generally considered more suited to intermediate or advanced bakers, as it assumes familiarity with sourdough starter maintenance and fermentation timing. The whole-grain techniques it introduces add complexity beyond the standard white-flour sourdough methods of the first Tartine bread book.