Tartine Master Method - wastage question


Has anyone here experimented with Tartine Master Method? (I'm working with book 3, and am brand new to making sourdough.)

I've made the starter, and am ready to make the leaven. The method requires only 1 tbs of started, and 200g flour to make the leaven. Is this how everybody does it?

I'm already surprised at needing 150g of flour to wake up the starter - morning and night for 2 days. And then using only 1 tbs of this with another 200g of flour (separate of the flour needed for the recipe.) Do this seem normal? This is 800g of flour used, before even baking the bread. When the recipe requires only 150g of leaven. That's 725g of flour wasted every time.

While I've been making the starter, I've used the discarded portion to make pancakes. Will I have to do this each week?

Also, I'm a bit perplexed at how anyone can make this bread when it takes a good 24 hours to complete! Tips anyone? How are people going to work and baking bread!? haha

I sooo want this to work, and work regularly.

Thank you for any help you can offer!

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farinam's picture
farinam 2016 April 9

Hello anonymous,

In a word, no!  But I would recommend that you read SourDom's Beginners  Blogs on this site (Home Page, right hand panel) which will give you good advice on starter management and process scheduling to fit in with almost any schedule.  His Pane francesa recipe is a very good basic one to cut your teeth on and to practice with until you master the techniques.  Once you have done that, you can branch out into some of the more exotic regimes that you might find about the place.

Good luck with your projects.


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