First tartine run

Greetings!

Last week I received the Tartine Bread book in the mail, and after reading the book end to end I decided to take a stab at it. I'm still new to the bread baking scene (3months or so) and I've only baked out of one book, Ken Forkish's: Flour, Water, Salt, Yeast.  I would have to say the two book are distinctly different in how they're written.  Ken's book seems like a science text book, Chad's Tartine book is more of a narrative through baking.  Thinking back at the two, i'm glad i read them in the order i did.  Ken's book seemed to ease me into baking for the first time, allowing me to simplify things with commercial yeast.  Chad's, 100% starter. I'm just now beginning to feel comfortable just using natural starter.  My starter has become predictable and reliable, and its a real joy to use.  And the flavor difference with natural leaven is astonishing.

It was a lot of fun making this simple "Country White" from Tartine Bread.  I'm nothing but excited to continue to try new things within this book.