Though a few of them have been up for a day or so already, I wanted to make sure you knew that the three remaining recipes for 2021 and the last of the holiday breads I promised—chocolate-sour cherry sourdough, Swedish pumpkin-spice buns, and za’atar babka—are now posted and ready to go. I’ve double- and triple-checked these recipe for errors or omissions, but three recipes is a lot to put out at once, so forgive me if I have missed anything, and please let me know ASAP so I can make corrections. You can find the details for each of them at the links below.

Happy holidays and see you in the new year (or at my baguette workshop on 12/28).

—Andrew

Wordloaf

Recipe: Chocolate-Sour Cherry-Cardamom Sourdough

So this is a recipe I have had in my box for more than a year now, but only just locked down the formula to my satisfaction. Last winter I sent an early version of it to my friend Becky Krystal (Wash…

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a year ago · Andrew Janjigian

Wordloaf

Recipe: Pumpakryddbullar

When Alicia Kennedy mentioned she’d be doing a collaboration with Burlap & Barrel to create her own pumpkin spice blend, I had the idea to build a Swedish bun recipe aroun…

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a year ago · Andrew Janjigian

Wordloaf

Recipe: Za'atar Ba'abka

Za'atar Ba'abka (PDF download) Makes 1 large loaf You may use whatever starch you like in the tangzhong, including bread flour; my tangzhong starch of choice these days is usually glutinous rice flour, …

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a year ago · 4 likes · 3 comments · Andrew Janjigian