Wordloaf

Share this post

Monday Open Thread 6/20/22

newsletter.wordloaf.org

Discover more from Wordloaf

A thrice-weekly, IACP-nominated breaducational newsletter from Andrew Janjigian. "Pedantic crap!" — A (former) reader
Over 10,000 subscribers
Continue reading
Sign in

Monday Open Thread 6/20/22

Summer solstice!

Andrew Janjigian
Jun 20, 2022
4
Share this post

Monday Open Thread 6/20/22

newsletter.wordloaf.org
18
Share

Tomorrow is the summer solstice, aka the longest day of the year. Which means it is outdoor baking season again (leaving aside the fact that it has been unseasonably cold here in New England so far this year). Among other things, I am working on an Ooni-baked Armenian flatbread recipe that I’ll be teaching (remotely) at this year’s Kneading Conference (for which I will have another giveaway, stay tuned for details). And I am working up my recipes for the Sourdough & Pizza Retreat I am teaching with my pal Tara Jensen in July. Which means that I should also have some outdoor bread & flatbread recipes for you all soon.

What are everyone else’s summer/outdoor baking projects or plans? Any bread travel on tap? Share with us all below!

—Andrew

Also: I accidentally made the open thread about my bread b$%k project paid-subscriber-only, so some people couldn’t comment. If you had thoughts to share, I’ve now opened it up for everyone, so have at it!

4
Share this post

Monday Open Thread 6/20/22

newsletter.wordloaf.org
18
Share
18 Comments
Share this discussion

Monday Open Thread 6/20/22

newsletter.wordloaf.org
Annie
Jun 20, 2022Liked by Andrew Janjigian

I don't really have an outdoor space, so no backyard baking here. I am planning to travel with my spouse and four other friends to a villa in Italy for two weeks (delayed from July 2020 and then from July 2021; fingers crossed for 2022!), so perhaps there will be some baking there? There will undoubtedly be some kind of breads, pizzas, etc. consumed!

This brings me to a question: what shall I do with my starter? I regularly refresh it once a week, but I will be gone from (at least) July 1-16, meaning that it would be at least a 17-day stretch. Will it bounce back after such a long time in the fridge? Should I dry some? Anybody here want to startersit for me (kidding!)?

Happy summer, all!

Expand full comment
Reply
Share
3 replies by Andrew Janjigian and others
Amy Halloran
Writes Dear Bread
Jun 20, 2022

We're making an outdoor kitchen! We built a wall and graded our hill last year, so this year it is time to make a level spot, a safe seating arrangement on the wall, and a kitchen. No idea what kind of a wood fired oven we will make- I welcome input on low-cost, low-effort starter ovens. Right now we are planning the place: a platform that closes up during winter, getting water to the sink (found it on the street!), and scouting for kitchens getting renovated to salvage their parts for ours.

Expand full comment
Reply
Share
16 more comments...
Top
New
Community

No posts

Ready for more?

© 2023 Andrew Janjigian
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing