Monday Mix 10/30/23

Happy Mondays, everyone. I’ve spent the last few weeks in a mad dash attempting to clear my to do list of freelance projects so that I can focus more completely on the book (and this newsletter, of course). This includes making social media videos for Chef Steps pizzas, Armenian recipes and equipment reviews for Serious Eats, and a post on “hybrid” sourdoughs for Maurizio Leo’s The Perfect Loaf (a site I’m going to be contributing to regularly once I have the bandwidth). And I’ve been working on recipes for the book too, including the rye pictured above, for which I’ve gotten lots of excellent advice from some way more experienced rye bakers. That one is not quite perfect, but it’s my best one yet, and I think I know what I need to do to improve it (as is often the case, one answer here is proof longer).

Later this week I’ll be sharing that sourdough cheesy cracker recipe I mentioned last week for paid subscribers, and likely another post for everyone that I haven’t sorted out yet.

What’s been cooking in everyone else’s kitchens lately?

—Andrew