I feel like a lone soldier baking my way through Tartine No. 3, the latest book released by the co-chef and co-owner of Tartine Bakery in San Fransisco, Chad Robertson.
The Tartine method of making naturally leavened breads requires very moist dough and a long fermentation period. I've had success with a few recipes from the second book, Tartine Bread, but these new recipes with even wetter doughs and less glutenous flours is really pushing the loaf.
In this day and age of information sharing, I find it very surprising to find a lack of chatter from homebakers and chefs regarding the recipes from the book. This book was two years in the making and its release was well anticipated but besides a few sites promoting one or two recipes just before the launch, the intertubes are mostly quiet about Tartine No. 3. (I'm job hunting and have had time to sift through the bread baking forums, a lot.) And that is why I feel like a lone soldier - not all the recipes are clear on the specific ingredients and there isn't anyone with insider insight to steer me in the correct direction.
After baking no less than 5 challenging batches of breads from this cookbook that focuses on using more whole grains and flours in its recipes, I needed to attempt something I knew I could achieve in order to save my baking-esteem: cookies. Break making isn't my forte but cookies - now that's something I can champion. Sure, the quantity of cookies didn't match (original recipe says 5 dozen, I got 23) and I needed to add a few tablespoons of water to the dough to bring it together, but I happily ate cookies for lunch today and I no longer feel alone.
Walnut & Kamut Cookies - Recipe
Recipe adapted from Tartine No. 3 - Peanut Butter Cookies
Makes approx. 12 large sandwich cookies, 24 small
1 cup walnuts, toasted and cooled
1 cup Kamut flour
1/2 tsp baking powder
1 tsp kosher salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1/2 c unsweetened smooth peanut butter
1 tsp vanilla extract
1-2 Tbsp cold water
1/2 cup preserves
Eating. Drinking. Sharing.