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Chad Robertson and his wife, Elisabeth Prueitt, opened Tartine Bakery, located in the city&Mission District, in 2002. It&widely known for its naturally leavened bread, which takes two days to rise. Robertson was inspired by the bread revolution that Lionel Poilâne began in Paris thirty years ago with whole grains and wild yeast. After investigative treks to Denmark and Sweden, he has started to incorporate heirloom varieties of grains, like rye and barley, and ancient grains, like einkorn and emmer, into his bread. "These older varieties have a different gluten quality, and it&much easier to digest," he says. "A lot of people are having trouble digesting the modern wheats." Robertson continues to fold and twist the potential loaf before him. "I want to see bakers have a larger variety of grain to work with, and farmers grow stuff they&proud of," he says. After a few minutes, he caresses the dough into a perfect mound and sets it aside to rise. "With these grains, we&building on the tradition, and it&exciting." Source: New Yorker