13 Comments

I love all this extra info. Thanks!

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Super excited for the banh mi recipes! I've looked at banh mi bread recipes before and always found them quite intimidating.

I love Andrea's work, so I'd love to see what she'd say in a guest column. For other vegetarians, I've made her mushroom pate (https://www.vietworldkitchen.com/blog/2017/08/mushroom-pate-recipe.html), which paired with some pan fried tofu to make an excellent a veggie banh mi!

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Sep 13, 2022Liked by Andrew Janjigian

Andrew! Great post...You must be a mind reader....I am traveling in Portugal currently and came across a bread unlike anything I had before...darker, almost rye-like, but sweeter than rye and pretty dense. I asked our server what kind of flour they used and she says "Broa". I had never heard of it, so of course googled it and it's essentially a Portuguese corn flour. I found some recipes for "Broa de Milho" which I would like to try. I am excited to buy some and bring it home to experiment with it...and then you teased about the sourdough cornbread....your timing could not be better!! Obrigada!!

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Sep 17, 2022Liked by Andrew Janjigian

I’m going to nickname this “Monday Teaser Trailers”, haha! Don’t want to make your life even more complicated, but relating to the question of how to make this more of a community feel, I would love a way to have a discussion board that we can post pics and create threads, like the fresh loaf or other breadhead forums. Although I’ve never actually participated in that specific one, I’ve benefited a lot from the publicly available info on some of those threads. If we could have a private one that only Wordloaf subscribers could access, like maybe one of those other community-building platforms (discord? Private Reddit?). Mostly key thing in my mind would be ability for anyone to start a thread/topic so you don’t have to actively manage it, and be able to keep individual topics separate so there’s continuity on the same subject that is easily searchable/discoverable. Anyway, just an idea!

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I’m waiting for that banh mi bread recipe.

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