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Rye Times
On 100% rye sourdough breads (a preliminary report)
Jul 24
•
Andrew Janjigian
34
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Rye Times
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36
Just-right breads
On porridge and other precooked starch breads
Jul 17
•
Andrew Janjigian
44
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Just-right breads
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4
Urgent correction: 50 not 40
and begging your forgiveness
Jul 16
•
Andrew Janjigian
28
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Urgent correction: 50 not 40
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23
Let's Make Bread, by Ken Forkish and Sarah Becan
Bread-baking instruction, in comic-book form (and a giveaway)
Jul 12
•
Andrew Janjigian
41
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Let's Make Bread, by Ken Forkish and Sarah Becan
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44
In the dough, but not of it
On working with inclusions and soakers
Jul 10
•
Andrew Janjigian
44
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In the dough, but not of it
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19
Sifted and Talented
Why you need a 50 mesh flour sieve
Jul 2
•
Andrew Janjigian
60
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Sifted and Talented
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70
June 2024
Friday Bread Basket 6/28/24
On the nose
Jun 28
•
Andrew Janjigian
23
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Friday Bread Basket 6/28/24
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20
Field Notes on Making (and Baking With) a Sakadane Starter
Some preliminary results
Jun 26
•
Andrew Janjigian
34
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Field Notes on Making (and Baking With) a Sakadane Starter
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10
Sakadane: Where Koji Meets Bread
A guest post from fermentation expert Kirsten K. Shockey
Jun 19
•
Kirsten K. Shockey
38
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Sakadane: Where Koji Meets Bread
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16
Everything must go!
Last chance for ordering my 2024 t-shirts
Jun 17
•
Andrew Janjigian
8
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Everything must go!
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1
Friday Bread Basket 6/14/24
Fresh yeast hell
Jun 14
•
Andrew Janjigian
29
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Friday Bread Basket 6/14/24
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6
Wordloaf's rules for sourdough discard recipes
And one for discard knockoff Carr's whole-wheat table water crackers
Jun 12
•
Andrew Janjigian
38
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Wordloaf's rules for sourdough discard recipes
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18
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