Welcome back! It really is amazing how strange it is to write a book. We do this to communicate and connect and the isolation required for a long project is surprising!
It’s really interesting to learn about your writing process. I am new to wordloaf. Also, I am new to sourdough baking. I was 21+ years gluten free until I learned that fresh milled grains do not hurt my tummy. Thanks for all the breaducation! I am learning so much from this and other bread communities.
You were gone? I thought you could write as well as Amy. Well, I hope you enjoyed book writing camp. Can be such a lonely, tortuous cave susceptible to self doubt and questioning of the meaning of what you are doing with your life. I see from your frequent presence on social media, however, that you were able to at least bake now and then. Grains are the shared connection to history and humanity past and present. I was reading something from a purveyor yesterday that made me think of you. It was appalling, really. So raw. Makes enzymes and yeasts sound sinister! Now I'm going to have to get some and start playing with it! "A Label-Friendly Replacement
Star-Zyme™ STR 701 R, an all-in-one dough improver by Lesaffre, is an enzyme-based solution for replacing MDGs, SSL, DATEM, L-Cysteine, and VWG. The label-friendly, all-purpose dry ingredient allows bakers to realize new efficiencies in high volume production of hot dog buns, hamburger buns, and soft pan breads through:
• Better relaxation, strength, and tolerance
• Reduced mixing time
• Enhanced volume
• Improved shaping and consistency
• Extended shelf-life
Star-Zyme™ STR 701 R easily integrates into existing formulations that utilize chemical emulsifiers or VWG, but it can appear on ingredients lists simply as “enzymes and yeast.” As such, its presence on a label is more inviting to consumers who are looking to exclude ingredients that are unfamiliar or have chemical-sounding names." (LeSafre.com) Welcome back!
Rethinking the scope of the book? I don't think so. There have been a multitude of easy, approachable, beginner-friendly books on baking released over the last few years. They have a market. And, while this might be the largest market segment (unsurprisingly), there is another market segment who are looking for real, in-depth knowledge that can result in world-class bread. I don't think there is huge overlap between these two groups, but the in-depth people might be more interested in purchasing books, courses, and products that help them work toward their baking goals.
I do remember you and was wondering how the book-writing is coming along! I'm always looking for more ideas and inspirations...not so much exact grams recipes. I think for baking sourdough we need "building blocks" more than recipes. Different flours react differently when adding water, each person's location (altitude, temperature) influences the dough, etc. I love "playing " with my dough, like adding sprouted grains to my levain...have you tried that yet? 😜
Good to hear your voice Andrew, and sorry the book writing has been such a slog. You'll just have to focus on the day when you hold in your hand all your sweat of the last few years.
Thanks for the check in! Definitely eagerly waiting for you to return more full time, as you can! Sorry that you had to readjust your vision, but I’m sure all the extra stuff will be put to good use in one way or another!! I hope it’s been a good self actualization journey for you too; I feel like these massive projects (probably on the order of a PhD dissertation), end up with a good dose of learning a lot about yourself (the good and the bad) along the way. I hope you’re also taking care of yourself along the way! It’s a marathon, not a sprint, except for maybe nearer the deadline 😂
It IS interesting to hear about this process and the isolation associated with it. I grow organic wheat and make a lot of good bread with the flour as a result. So I find the science of bread is fascinating.
I joined wordloaf during your writing sabbatical so I’m happy to see your return and eager to watch for posts. This is the best of all pedantic crap out there.
Since you've done a lot of the writing/organizing you might be able to put the "extra" material up on the web with context appropriate links in the book. Bonus material for buyers of the book.
Writing and revising is tough work, and it's always good to hear from writers mid-project. I can't wait to read the book, and I hope there will be some rye content.
Welcome back! It really is amazing how strange it is to write a book. We do this to communicate and connect and the isolation required for a long project is surprising!
It’s really interesting to learn about your writing process. I am new to wordloaf. Also, I am new to sourdough baking. I was 21+ years gluten free until I learned that fresh milled grains do not hurt my tummy. Thanks for all the breaducation! I am learning so much from this and other bread communities.
I remember you!
You were gone? I thought you could write as well as Amy. Well, I hope you enjoyed book writing camp. Can be such a lonely, tortuous cave susceptible to self doubt and questioning of the meaning of what you are doing with your life. I see from your frequent presence on social media, however, that you were able to at least bake now and then. Grains are the shared connection to history and humanity past and present. I was reading something from a purveyor yesterday that made me think of you. It was appalling, really. So raw. Makes enzymes and yeasts sound sinister! Now I'm going to have to get some and start playing with it! "A Label-Friendly Replacement
Star-Zyme™ STR 701 R, an all-in-one dough improver by Lesaffre, is an enzyme-based solution for replacing MDGs, SSL, DATEM, L-Cysteine, and VWG. The label-friendly, all-purpose dry ingredient allows bakers to realize new efficiencies in high volume production of hot dog buns, hamburger buns, and soft pan breads through:
• Better relaxation, strength, and tolerance
• Reduced mixing time
• Enhanced volume
• Improved shaping and consistency
• Extended shelf-life
Star-Zyme™ STR 701 R easily integrates into existing formulations that utilize chemical emulsifiers or VWG, but it can appear on ingredients lists simply as “enzymes and yeast.” As such, its presence on a label is more inviting to consumers who are looking to exclude ingredients that are unfamiliar or have chemical-sounding names." (LeSafre.com) Welcome back!
Welcome back!
Rethinking the scope of the book? I don't think so. There have been a multitude of easy, approachable, beginner-friendly books on baking released over the last few years. They have a market. And, while this might be the largest market segment (unsurprisingly), there is another market segment who are looking for real, in-depth knowledge that can result in world-class bread. I don't think there is huge overlap between these two groups, but the in-depth people might be more interested in purchasing books, courses, and products that help them work toward their baking goals.
I do remember you and was wondering how the book-writing is coming along! I'm always looking for more ideas and inspirations...not so much exact grams recipes. I think for baking sourdough we need "building blocks" more than recipes. Different flours react differently when adding water, each person's location (altitude, temperature) influences the dough, etc. I love "playing " with my dough, like adding sprouted grains to my levain...have you tried that yet? 😜
Good to hear your voice Andrew, and sorry the book writing has been such a slog. You'll just have to focus on the day when you hold in your hand all your sweat of the last few years.
Best wishes Andrew. I am sure you have learned so much during this process, and I can't wait to see that book out in spring 2026!!
Thanks for the check in! Definitely eagerly waiting for you to return more full time, as you can! Sorry that you had to readjust your vision, but I’m sure all the extra stuff will be put to good use in one way or another!! I hope it’s been a good self actualization journey for you too; I feel like these massive projects (probably on the order of a PhD dissertation), end up with a good dose of learning a lot about yourself (the good and the bad) along the way. I hope you’re also taking care of yourself along the way! It’s a marathon, not a sprint, except for maybe nearer the deadline 😂
It IS interesting to hear about this process and the isolation associated with it. I grow organic wheat and make a lot of good bread with the flour as a result. So I find the science of bread is fascinating.
We do! And we missed you. Can't wait for your book.
I joined wordloaf during your writing sabbatical so I’m happy to see your return and eager to watch for posts. This is the best of all pedantic crap out there.
Hang in there! This is going to be a wonderful book.
Since you've done a lot of the writing/organizing you might be able to put the "extra" material up on the web with context appropriate links in the book. Bonus material for buyers of the book.
Writing and revising is tough work, and it's always good to hear from writers mid-project. I can't wait to read the book, and I hope there will be some rye content.