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2. Tartine - Wikipedia

   en.wikipedia.org/wiki/Tartine

   Tartine is a small, US-based bakery chain. As of February 2022, it operates three locations in the San Francisco Bay Area , five in Los Angeles, and six in Seoul Capital Area, South Korea . [ 1 ] [ 2 ] Its original bakery opened in 2002 in San Francisco's Mission District , at 600 Guerrero Street.

3. American Restaurants and Bakeries That Went Viral (and ... - AOL

   www.aol.com/american-restaurants-bakeries-went...

   Bakery Four. Denver With lines beginning to form around 6:30 a.m., it comes as no surprise that this bakery with a cultlike following sells out consistently of its signature sourdough loaf (there ...

4. America's most influential bakery is only getting more ... - AOL

   www.aol.com/article/lifestyle/2017/04/11/...

   Today, it’s impossible to imagine the hotspot without an hour-plus line.

5. America's most influential bakery is only getting more ... - AOL

   www.aol.com/lifestyle/2017-04-11-americas-most...

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6. Elisabeth Prueitt - Wikipedia

   en.wikipedia.org/wiki/Elisabeth_Prueitt

   Elisabeth “Liz” Prueitt is a pastry chef and along with her husband Chad Robertson, the owner of the San Francisco bakery chain Tartine. [ 1 ] She has been described as both a “brilliant pastry chef” [ 1 ] and a “pastry prodigy.” [ 2 ]

7. Sourdough - Wikipedia

   en.wikipedia.org/wiki/Sourdough

   A number of 'no knead' methods are available for sourdough bread. Due to the length of time sourdough bread takes to proof, many bakers may refrigerate their loaves prior to baking. This process is known as 'retardation' to slow down the proofing process. This process has the added benefit of developing a richer flavoured bread. [citation ...

8. 10 Healthiest Sourdough Breads on Grocery Shelves ... - AOL

   www.aol.com/10-healthiest-sourdough-breads...

   Nutrition (Per 1 slice): Calories: 130 Fat: 1.5 g (0 g saturated fat) Sodium: 230 mg Carbs: 25 g (<1 g fiber, 2 g sugar) Protein: 4 g "Pepperidge Farm Farmhouse Sourdough Bread is widely available ...

9. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   In sourdough bread-making, cold decreases the activity of wild yeast relative to the Lactobacilli, [13] which produce flavoring products such as lactic acid and acetic acid. [14] Sourdough that is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum.