❓Do you add the salt and water, as in the country loaf, to the croissant dough?

My copy of *Tartine* has been used extensively, and the pages show signs of its frequent reference in the kitchen. *Tartine*, both the restaurant and the book, came to my attention on a 2018 trip to San Francisco, as a friend I visited spent his morning turning dough while I had a coffee. I then went to the bakery itself before I left for the airport. The focus of these notes will be to document my own process and how I specifically go about making bread in my day to day life. A few pears were given to me from the tree in my mother's yard, and my first step will be to make the jam recipe, which I have long wanted to try, but that I never found the motivation to make. --- The flush of initial interest in this book and in learning to bake with natural leaven carried me through many more of these recipes than I subsequently revisited. I am circling back now to create documentation and processes for the operation of my kitchen in order to do more of those once tried recipes more consistently.

### Liz's Jam