Using Ancient Grains to Bake New Bread
In this short profile, The New Yorker interviews Chad Robertson, co-owner of San Francisco's famous Tartine Bakery about the art of making bread. Robertson talks about trekking through Denmark and Sweden in his search for grains to incorporate into his bread. Ancient grains have different qualities that modern ones bred for mass production and high yield, and are easier to digest. At Tartine, Robertson and his bakers experiment with different ways to incorporate different varieties of wheat into their signature bread, which can take two days to rise.