52 Comments

Thank you, Andrew!

Expand full comment
Sep 25, 2020Liked by Andrew Janjigian

I'm loving the newsletter! Along the lines of the regional hoagie, I would be interested in a recipe for Atlantic City-style Italian sub bread, made famous by White House Subs (but made by local bakeries Rando's and Formica's). No sub bread/roll recipes that I've tried have gotten it quite right, but I'm sure you could figure it out!

Expand full comment
Sep 25, 2020Liked by Andrew Janjigian

Great post as always! I'm really enjoying your newsletters!

I'd be super interested in reading about Austrian/German Bauernbrot because from my research it seems to be very complicated (often using several different types of flours etc).

Expand full comment

Hi Andrew, thank you for sharing your knowledge and passion with us!

I'd love to see if you have (or can develop) a recipe using your sourdough starter for cinnamon rolls? I've been searching online for one and haven't come across one yet. TIA!

Expand full comment

Wonderful content! I was hoping you could share a recipe for a sourdough bread that uses a higher proportion of red or white wheat (say 50% bread flour 50% wheat flour). I have a large amount of local red wheat and want to put it to good use.

Expand full comment
Sep 25, 2020Liked by Andrew Janjigian

Wasn’t sure if you realized Cook's Country recreated the spicy cheese bread back in 2016:

https://www.cookscountry.com/recipes/8586-spicy-cheese-bread?extcode=MCSKD10L0&ref=new_search_experience_1

Sounds great!

Expand full comment
Sep 25, 2020Liked by Andrew Janjigian

I'd love to know more about the possibilities and constraints of using a starter instead of yeast (and how to substitute if possible). For sourdough recipes, I'd also love a sub or hoagie roll, a Shokupan-style loaf, bagels, naan, and styles of bread from other parts of the world that might be less familiar in North America, like those from Turkey or Uzbekistan. I'm less interested in yeasted breads because of all the effort I put in to developing the starter through your method.

And yes, indeed, thank you and glad you're back!

Expand full comment

Also, I’d mentioned I’ve been trying to make a New Orleans-style French bread/po-boy loaf for years. It’s very fluffy...almost cotton-candy like inside, but with a crackling thin crust. It’s very low-density: a 6” loaf is 3” in diameter but only weighs 2 ounces. Leidenheimer's is the most popular brand. I usually buy (3) 3’ loaves whenever I visit NOLA; they get divided and frozen for po-boys all year!

Expand full comment
Sep 25, 2020Liked by Andrew Janjigian

Thank you for introducing newbies like me to the quarantine starter. I wonder if you have plans to share a recipe for a multigrain sourdough loaf or a whole-wheat one, I would really appreciate that.

Expand full comment
Sep 25, 2020Liked by Andrew Janjigian

I'd love to read something about what fundamentally distinguishes breads from each other. The difference between a yeasted bread and a sourdough or an enriched bread and a non-enriched bread are pretty clear to me, but what's the difference between, say, a pain au levain and other kinds of sourdough? Is it just shaping? Ratio of ingredients? How does that change the flavor?

Expand full comment
Sep 25, 2020Liked by Andrew Janjigian

Hi Andrew! I am near Madison, WI and spent a few years living downtown, so it is really neat to see your interest in Stella's Hot and Spicy Cheese Bread. There has been a quarantine-inspired movement of folks recreating it at home to fulfill their cheese bread needs during this home-bound time. I look forward to your version, as well as that thin crust pizza recipe (!!!).

Expand full comment
Sep 25, 2020Liked by Andrew Janjigian

Thanks for all the knowledge you share! I would love to read more about Tangzhong vs. yudane, which is easier (yudane for me), which produces a softer, fluffier bread, which stays fresh longer. I don’t bake enough shokupan with my starter to do a comparison, but sounds like a perfect experiment for you to tackle. Thanks again!

Expand full comment
Sep 25, 2020Liked by Andrew Janjigian

I'm interested in more sourdough starter discard recipies. I only have two so far: pancakes and biscuits. What about some muffins or quick breads? I'm really looking forward to what I can learn about breadmaking in this wordloaf project.

Expand full comment
Sep 25, 2020Liked by Andrew Janjigian

First of all, I wanted to express my gratitude for your Tiny Sourdough Starter -- with the flour shortages we were experiencing earlier, a standard sourdough starter recipe was definitely off the table for me. My started-from-tiny one is very active and I've been having a lot of success with it. I too would like sourdough discard recipes, and one for ciabatta.

Expand full comment

My 7 year old daughter & I are having a lot of fun baking a loaf a week from our tiny starter. Thank you! We just baked loaf 24 today. I noticed on the organic white flour I get from Costco that it contains malted barley flour. Thinking of trying to find a different one that doesn't, for health reasons- my husband gets headaches from glutamates. Is there a pure (wheat) flour that would make a good sourdough loaf? Also, wondering about a whole grain sourdough loaf recipe that's not too dense. Thank you!

Expand full comment
Sep 26, 2020Liked by Andrew Janjigian

Would love to learn more about the science of starter and breadmaking; what modifications to the different variables do. I've seen cookie guides that go over this; what happens when you modify the ratio of sugar/brown sugar, what difference does melted vs softened butter make, etc. So for these purposes, slightly more or less amounts of starter, temperature variables, etc.

Expand full comment