Friday Bread Basket 6/19/26

Hello from the Wordloaf Friday Bread Basket, a weekly roundup of links and items relating to bread, baking, and grain.

the long(er) loaf

Someday soon I am going to interview Andrew Barton about his the long loaf, one of my favorite bread books. One reason I'm so fond of it is that—like Jim Frank's Existential Bread—it presents a comprehensive, but deeply personal and individual approach to bread baking. Either would make an excellent first book for someone just getting into baking bread at home. But even seasoned bakers will find something to love and learn from them, because they present a picture of someone who knows that success in bread baking requires embracing a regular practice in order to make it one's own.

the long loaf has just been updated with a fourth edition, with 20 additional pages, so even if you have it already, you might want to purchase another copy (you can regift the original one to a friend). Andrew's also just updated his book Free Food, another one I am a fan of—it's a love letter to and cookbook of the "hippie food" of the sixties, seventies, and beyond, particularly that of Andrew's hometown, Eugene, Oregon.

THE LONG LOAF: Bread for All Days – Andrew Barton (4th printing) — two plum press

NOTE(s) in reverse chronological order: • A forth printing, now printed and bound entirely by Becky Wolfswinkel, in black and white with color covers printed on 100lb eggshell paper and tightly bound without the sometimes slippery dust jacket of the previous printing, is out now, spring 202

two plum press●●●

FREE FOOD: earth eating – Andrew Barton (New edition! 3rd printing) — two plum press

A counterculture cookbook for these strange times.  Mixing memoir and loose recipes, this book intends to inspire a “free” approach to cooking and eating. A literally down-to-earth approach – as in: food grown, purchased, cooked, and consumed with an awareness of the Earth. A reflection

two plum press●●●

Barley undressed

My friend Andrew Ross, Professor in the Dept. of Crop and Soil Science at Oregon State University, announced this week that he's released a new zine all about naked barley, which is free to download:

This zine (our second barley zine!) is part of a USDA-OREI funded project
focused on developing multi-use naked barley for organic systems across the Pacific Northwest, Upper Midwest, and Northeast. (You can find even more background and recipes in our first zine!) Our goal is to provide organic growers and consumers with healthy, environmentally friendly, and economically viable crop options. We’ve spent nearly a decade evaluating naked barley across the country for agronomic, food, feed, malting, and brewing performance, alongside food quality and product development work. Many of the recipes included in this zine were created by OSU team members or collaborator partners for outreach events during the course of the project.

You can find the PDF of the zine here:

The first one, Barley World, can be found here:

Pizza insurance

No it's not insurance for your pizza, it's a guarantee that you won't go hungry if you attend an event that ends up somewhat light on food:

I found this advice on Rec League, a new social media site that I kind of like, despite it being somewhat nakedly materialistic. Unlike other social media sites, this one is all about recommendations; you follow people because you think they have good taste and want to know what they are into. Most recs are tangible items that you can purchase, but sometimes the recommendations are simply good ideas, such as Caroline's pizza insurance.

I've got an account on Rec League, and plan to populate it someday with recommendations of my own, though I haven't had time yet. Maybe you want to sign up and follow me there? (I'll still recommend bread-related things here primarily, of course, but I'll probably mirror a list of them there, alongside other things that are less Wordloaf-appropriate.)

Join Andrew Janjigian on Rec League

Andrew Janjigian invited you to join them on Rec League.

Rec League

Have a peaceful, restful weekend. See you next week.

—Andrew