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Ancient and Heritage Grains: Cooking Variations

Tartine Book No. 3 extended Robertson's sourdough philosophy into ancient and heritage grains — einkorn, emmer, spelt, khorasan (Kamut), rye, and buckwheat — documenting their different protein structures, hydration requirements, and fermentation behaviours. The central finding: ancient grains have different gluten structures from modern wheat and require adjusted techniques to produce good bread.

Overview

A framework for working with heritage and ancient grains — each with different protein content, gluten structure, hydration requirements, and fermentation behaviour than modern bread wheat.

Source

TARTINE BOOK NO. 3 + DIANA HENRY

Cross-Cuisine Parallels

Nordic rye bread traditions (rye used at 100% — the most demanding expression of rye technique), Ethiopian injera (teff — entirely different grain with no gluten, fermented pancake), Scottish oatcakes