This Loaf Changed American Bread, with Chad Robertson

Today, we’re dedicating a whole episode to a single loaf of bread. But not just any bread: the loaf from San Francisco’s Tartine bakery, which kicked off a sourdough revolution in the States.  David and Jessica start the show by unpacking just what made Tartine and its bread so influential; together, they dig into the ways this loaf's impact continues to resonate today, plus their own personal relationships to it. Then, Jessica is joined by Tartine’s Chad Roberston, who shares his baking journey, the myriad inspirations that shaped his bread baking, and his thoughts on sourdough today. Finally, they answer some of your biggest sourdough questions before closing the show with this week’s Jess-opinion and the recipes they’re baking.  Recipes and other links from this episode: Pick up a copy of Tartine Bread and Tartine No. 3 (which Jessica cowrote!)  Follow Chad Robertson and his work on Instagram  Inspired to bake? Order a sourdough starter or make your own  Read Carla Lalli’s newsletter, Food Processing  Bake our Pain de Campagne recipe  Learn more about autolyse  What David’s baking this week: Chocolate Sourdough Babka What Jessica’s baking this week: Creamy Coconut Sheet Cake  Record your question for our Ask the Bakers segment here! This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.