Monday Open Thread 3/21/22
Monday Open Thread 3/21/22
Recent #wordloafbakes
I’m working up a mega guest post this week from Gan Chin Lin, aka @tumblinbumblincrumblincookie, all about her pursuit of the ultimate smoosh bread (one of my favorite pursuits, as I know you know), but using vegan ingredients. Lin is a wonderful baker and writer both, and I can’t wait to share it with you.
In the meantime, I thought I’d finally make good on my threat to share some images from your recent bakes with others here. I’ll do this on a monthly-ish basis, so be sure to post your bakes to Instagram and use the #wordloafbakes tag to make it easy to find them later on.
Here’s one from my friend and former Cook’s Illustrated colleague Andrea Geary, who made some lovely looking open-faced egg sandwiches on my sourdough dark deli rye:
Speaking of that deli rye, Rhianna Morris, aka @onehollowleg, made this “Ted Danson” (a reuben using coleslaw instead of kraut, apparently1), after having de-bigulated that recipe and made it into a sub roll:
I was very pleased to see the crack seed-coating work done by Greg Fischer on his recent sesame-spelt sourdough:
And finally, here is Erin McGrath’s 10% einkorn version of “The Loaf”, with some fancy lame-work:
Erin has been doing excellent work since the very earliest days of the Wordloaf newsletter, and was even interviewed on her experience with her Quarantinystarter on our local NPR station way back when.
If you want to be included on a future post, don’t forget the tag! #wordloafbakes
—Andrew
Which made me wonder: why don’t we ever make krautslaw, aka coleslaw made with sauerkraut? I’m gonna try that one soon.
What a great idea! I make a coleslaw with hot sauce and dill pickle sauerkraut made by the Brinery based in Ann Arbor inspired by Sam Sifton’s spicy coleslaw recipe. This would take it to a different level. The Brinery is an offshoot of Zingerman’s and makes a wide range of different krauts.
Yes! Definitely done this - and added grated carrot and dried oregano to it, too