Monday Open Thread 5/23/22
Some things of note
Firstly: You likely already saw my announcement over on Instagram, but ICYMI, I wanted to let you know that the Baker’s Pocket Reference booklet I mentioned late last year is finally close to ready. It’s going to be a pocket-sized, analog collection of all of the bread tables and formulas I use most often in my kitchen (many of which appear here in various guises). I’m making it first and foremost for myself, so that I can stop covering my keyboard with butter each time I need to look something up, but my hope is that others will find it equally useful. It’s designed, illustrated, and heavily influenced by my talented friend Johanna Kindvall, making it a dream collaboration I’ve wanted to materialize since I first discovered her artwork and cookbooks.
We hope to have it ready to ship sometime this summer, and once we get close, I’ll do a preorder to determine how many copies we should have printed. So stay tuned, and let me know if you think this is something you might want in on.
Secondly: I have another cookbook excerpt-share coming later this week, two recipes from Lukas Volger’s amazing snack of a new book Snacks for Dinner, paired with a large-format, high-hydration focaccia (in both yeasted and sourdough versions) that will be this month’s paid subscriber exclusive recipe. All three recipes go splendidly together, as you shall see.
Sharing excerpts and spreading the news about bready or bread-adjacent books I love is one of my favorite uses for the platform that Wordloaf the Newsletter provides. I hope you feel the same, especially since I have many other ones in the works for you all.
Let me know what you think about either or both of these things, or anything else, in the comment thread below!
Really intrigued by the reference book — especially the variety of levain builds. Most guides and books I’ve read keep to a pretty standard starter feed/levain ratio, and only since I started shifting that have I seen the results I’ve been looking for in bread timing.
I love this idea! And looking forward to the focaccia recipe. High hydration bread always makes me doubt myself.