Multigrain Porridge Loaf – 2 Pack

Tartine’s porridge bread started as a way of getting more whole grains into our country bread. They cooked whole oats and added a high portion to the dough, which added a creaminess and sweetness. Recently one of their millers started carrying a flaked grains mix that they really like, so now it’s Purple Karma barley, Dark Northern rye and oat flakes in their porridge mix. It’s bones are country dough, so it’s also a natural, long ferment, high-hydration bread. The ingredients are flour, water, salt and flaked grains.

Tartine Bakery’s fresh breads emerge from Tartine Bakery’s ovens at 3:30 every day, and locals and tourists alike line up for their incomparable country loaves. Owners Prueitt and Robertson aren’t afraid to push the boundaries around sustainability and ingredient sourcing and are constantly innovating the artisanal bread-baking process. It’s no wonder their five books have won numerous awards, with two more in production. Mark Bittman of the New York Times called Tartine Bakery his “favorite bakery in the U.S.” and Prueitt and Robertson have been awarded “Best Pastry Chefs in America” by the James Beard Foundation.