This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Chad Robertson and Jennifer Latham, co-authors of the recently published Bread Book: Ideas and Innovations from the Future of Grain, Flour and Fermentation. They discuss Tartine’s bread baking philosophy, how collaborations with farmers led to even better flour and making your own next-level tortillas. Plus, we get a double Julia Moment.

Photos Courtesy of Chad Robertson and Jennifer Latham

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