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1 week ago | 
newsletter.wordloaf.org | Andrew Janjigian
[This is yet another section from the book that might need to get axed, so here it goes for now.]pH is one of those metrics which many bakers never think about, because measuring the pH of doughs and levains requires specialized equipment. But nowadays reasonably-inexpensive bread dough-specific pH meters are available, which makes peeking under the hood pH-wise easier than it used to be.
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2 weeks ago | 
newsletter.wordloaf.org | Andrew Janjigian
Well I am back from my exile in the flour mines to shape up the front matter for Breaducation. While I haven't quite finished it yet, I've made significant progress: I've tightened it up considerably, shaving off more than 20k words while still retaining most of the content (and even adding some sections that I'd yet to write before now).
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1 month ago | 
newsletter.wordloaf.org | Andrew Janjigian
This post is for paying subscribers only
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1 month ago | 
newsletter.wordloaf.org | Andrew Janjigian
Hello from the Wordloaf Friday Bread Basket, a weekly roundup of links and items relating to bread, baking, and grain. Just a reminder, as I mentioned on Wednesday, I'll be taking a two-week sabbatical from the newsletter to (attempt to) finish work on the front matter for Breaducation. I'll be back on 4/30 with all sorts of good stuff, including book recipe previews and outtakes for paid subscribers.
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1 month ago | 
newsletter.wordloaf.org | Andrew Janjigian
As some of you know, the manuscript for Breaducation is due at the end of June, which is less than three months from now. I wish I could say that I'm just casually trotting toward the finish line, but that's not at all the case. I've been running (and baking) as fast as I possibly can for months now—years, really—and while I've been making great progress, particularly lately, I'm also deeply anxious about completing it all in time.
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1 month ago | 
newsletter.wordloaf.org | Andrew Janjigian
Hello from the Wordloaf Friday Bread Basket, a weekly roundup of links and items relating to bread, baking, and grain.
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1 month ago | 
newsletter.wordloaf.org | Andrew Janjigian
Today we have a guest post from my pal Peter Barrett, who helms the excellent newsletter Things on Bread, which is all about...things (you can put) on bread. He is also —along with Rich Shih—one half of the team behind Flavor Freaks, a newsletter devoted to fermentation of all kinds (though not bread, for some reason) and reducing food waste. This recipe runs along those lines: easy & quick-to-make crackers using sourdough discard, something we all have too much of.
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1 month ago | 
newsletter.wordloaf.org | Andrew Janjigian
Hello from the Wordloaf Friday Bread Basket, a weekly roundup of links and items relating to bread, baking, and grain. April Dodd reached out to let me know that there are a pile of online baking workshops coming up at Milk Street, including those from Wordloaf favorites like Bronwen Wyatt (4/2), Irina Georgescu (4/5)—whose new book DanubeI am going to feature here soon—Nichole Accettola (4/14), and Tara Jensen (5/8).
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1 month ago | 
newsletter.wordloaf.org | Andrew Janjigian
This essay was originally written for Paula Forbes’ newsletter Stained Page News. I asked her if I could republish it here, and she graciously agreed. Paula’s busy with many other things these days, so updates on SPN are rare lately, but it’s still very much worth a follow. One of my book-collecting white whales has long been Owen Simmons’ 1903 The Book of Bread(Maclaren & Sons, London).
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1 month ago | 
newsletter.wordloaf.org | Andrew Janjigian
Hello from the Wordloaf Friday Bread Basket, a weekly roundup of links and items relating to bread, baking, and grain. Cake Zine co-founder Tanya Bush recently wrote for the Times about how pastry chefs are rediscovering the joys of 'old bread' in their creations, which of course I am all for:For as long as humans have been making bread, we’ve been looking for ways to use up the leftovers.
