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Index Wordloafium

aka how to find things here

Andrew Janjigian
May 24, 2021
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Index Wordloafium

newsletter.wordloaf.org
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Index Index

  • Important Posts

  • Recipes

  • Techniques and Topics

  • Book Excerpts & Recipes

  • Work from Guest Writers

  • Starters and Levains

  • Pizza


Important Posts

  • Need a Sourdough Starter? (Start here!)

  • Handy-Dandy Weight-to-Volume Conversion Chart

  • Starter Starter Kit

  • Recipe Template: The Loaf, 2.0 (No-knead pain au levain, 5% rye)🍞

  • Recipe: Loaf Classic™ (aka the four-fold pain au levain) 🍞

  • The Wordloaf Mega Bread Equipment Guide 🛠

  • On the end of my America’s Test Kitchen days

  • St. Quarantiny Day (on the origins of the Quarantinystarter and this newsletter)

  • The Man Behind the Mask (on your humble Wordloafer)

  • 2021 Holiday Gift Guide

  • The Wordloaf Mega Equipment Guide

  • DIY Nonstick Spray Recipe

  • Size Matters, on loaf and other bread pans.


Recipes

(in ascending chronological order)

  • Recipe: No Knead Sourdough Focaccia 🍞

  • Recipe: Tangzhong Choreg 🍞

  • Recipe: The Loaf 1.0 🍞

  • Recipe: Diner-Style Sourdough Discard Pancakes 🥞

  • Guest Recipe: Johanna Kindvall’s Sourdough Discard Knäckebröd 🍞

  • Recipe: Sourdough English Muffin Bread 🍞

  • Recipe: NYC Thin-Crust Pizza Dough 🍕

  • Recipe: Sourdough Thin Crust Pizza Dough 🍕

  • Subscriber Preview Recipe: “Bagna Caôda” White Pizza Sauce 🍕🔒

  • Recipe: Sourdough Oatmeal-Maple Porridge Bread 🍞

  • Recipe: Walnut Pain au Levain 🍞

  • Recipe Template: The Loaf, 2.0 (No-knead pain au levain, 5% rye)🍞

  • Recipe: "Pizza" Panade 🍕

  • Guest Recipe: Peter Barrett’s Sourdough Crêpes 🥞

  • Recipe Template: Sourdough Porridge Sandwich Bread, three ways 🍞

  • Guest Recipe: Johanna Kindvall’s Sourdough Spätzle 🍝

  • Recipe: Burned Bread Bread 🍞

  • Recipe: Sourdough Korean-style Pancakes 🥞

  • Recipe: Sourdough Bagels 🥯

  • Recipe: Sourdough Gingerbread Cake 🎂

  • Recipe: Sourdough Bisklava 🍞

  • Recipe: Loaf Classic™ (aka the four-fold pain au levain) 🍞

  • Subscriber Preview Recipe: Sesame-Tahini Banana Bread🍞🔒

  • Guest Recipe: Mother Grains Chocolate Chip Cookie Recipe 🍪

  • Guest Recipe: Southern Ground Chocolate Chip Cookie Recipe 🍪

  • Recipe: No-Knead Pain au Levain, 4% Rye, 7% Potato Flakes 🍞

  • Subscriber Preview Recipe: Sourdough Pita 🍞🔒

  • Recipe: Sourdough English Muffin Bread 2.0 🍞

  • E-Z Drop Biscuits 🍞🔒

  • Renewal Mill Oat Mill Flour Sandwich Bread 🍞

  • Kate Lebo’s Whole Wheat Pie Pastry 🍞

  • Camilla Wynne’s Crabapple Jelly

  • End-of-Summer Tomato Soup 🔒

  • Atticus Bakery’s Pan de Muerto 🍞

  • Stella's of Wisconsin-inspired Hot Cheese Bread 🍞🔒

  • Italian Chili Crisp Recipe🔒

  • Sicilian Slab Pizza 🍕

  • Cranberry-Pecan Sourdough 🔒

  • Sourdough Pizza Dough for High-Temp Ovens 🍕

  • Apple Crumble Kolaches 🥐

  • Irish Brown Soda Bread 🍞🔒

  • Chocolate-Cherry Sourdough 🍞

  • Pumpakryddbullar 🥐

  • Za’atar Holiday Bread 🍞

  • Sourdough Deli Rye (Dark, light, marble) 🍞🔒

  • Sesame-Spelt Sourdough 🍞🔒

  • Seven-Grain Sunflower Seed Porridge Bread 🍞

  • Sourdough Granola 🔒

  • Three Schmears and a Lox: From Cathy Barrow’s Bagels, Schmears, and a Nice Piece of Fish

  • Plant-powered pan パン (vegan bread, briefly, and a recipe), from Gan Chin Lin

  • Sourdough Dark Deli Rye 🔒

  • Sesame-Spelt Sourdough 🔒

  • Seven-Grain Sunflower Seed Porridge Bread

  • Sourdough Granola

  • Sourdough Choreg (Armenian Easter Bread) 🔒

  • Hummus Your Way 🔒

  • Martian's Potato Bunz & Bread

  • Million-layer buttermilk biscuits 🔒

  • Pan Bagnat Bread

  • Vegetarian (Chickpea) Pan Bagnat

  • Corn, Corn, Corn Sourdough

  • Simple Peach (or Nectarine) Preserves (for future brioche buns or kolaches)

  • Millet Porridge Sourdough 🔒

  • Sourdough discard English muffin bread (The Final Cut)

  • Smoke Sheaths (A Wordloaf-Haterade collaboration)

  • Shokupain de Mie

  • Chopped Badger Flame Beet Salad with Herbs, Castelvetrano Olives, and Pistachios

  • Koginut Squash Brioche Buns

  • Gingerbread Cookies


Techniques and Topics

(in ascending chronological order)

  • Class Time: Tangzhong 101

  • Class Time: Sourdough Microbiology 101

  • Class Time: Sourdough Discard 101

  • Class Time: Baker's Math 101

  • Class Time: Desired Dough Temperature 101

  • Pass the Dutchie (On Dutch oven baking)

  • On Improvisation and Porridge Breads

  • On Being Blue (On cyanotypes, tannins, and bread)

  • Back to Basics (On The Loaf 2.0)

  • Everyone Loves a Panade: On my favorite use for stale crusty bread, the panade.

  • Arguments for seeking out Ethical Flours in baking. (Part One; Part Two)

  • Sourdough Bagels

  • St. Quarantiny Day: Looking back on the Quarantiny Starter Project, one year on.

  • Loaf Classic™: On folding dough and sourdough baking.

  • On the Fractal Nature of Bread Baking: On how bread baking is endlessly challenging (and endlessly fascinating).

  • It's complicated, part deux (especially in the case of sourdough)

  • A Tale of Two Cookies (And two wonderful new cookbooks)

  • On the End of my America’s Test Kitchen Days. Hopefully the last time I ever need to talk or even think about this subject.

  • The Proof is in the Proofing

  • Potato, Potato / Mash it Up: Two posts on using potato and dried mashed potato flakes in bread (aka “Lawsonization”, named in honor of the Queen, Nigella Lawson.)

  • That Levain Feeling: How to diagnose and revive a flagging sourdough starter.

  • Mill Yer Own: Readers share their thoughts on milling flour at home.

  • Test Baking Without Tears: On scaling down when working with a starter that is of dubious potency.

  • Hot, Hot, Hot: On baking bread during heat waves.

  • Bread Friends are the Best Friends: A love letter to Maine’s Kneading Conference.

  • Vacation Baking: On baking bread while on vacation.

  • On Style Guides: On how different recipe style guides are maddening to work with.

  • Starter Starter Kit: On how I feed my sourdough starter.

  • Pizzember 2021: The 2nd annual month of pizza-related content.

  • Baker & Miller Summit: On Visiting Ground Up Grain in Holyoke, MA

  • How to Read a Bread Recipe: On How well-written bread recipes are made

  • On Prefermented Flour: Understanding what preferments do and why to use them

  • A Baker & Miller Visit to Ground Up Flour in Holyoke, MA.

  • The Wordloaf Mega Bread Equipment & Ingredients Guide, which I just updated to be more mega a few weeks ago.

  • How to Read a Bread Recipe, on reading well-crafted bread recipes, and what goes into making one.

  • On Prefermented Flour, all about prefermented flour (and preferments).

  • The Acid Test, on sourdough enriched breads.

  • Triple-A Flour Power Hour, a conversation with Alicia Kennedy and Amy Halloran about flour.

  • Wheat or White?, on the complicated question of using 100% whole grain flours in breads.

  • What I did on my Summer Break, on rejuvenating your bread baking practice in the classroom.

  • Size Matters, on loaf and other bread pans.


Book Excerpts & Recipes

  • A Tale of Two Cookies: Discussing Roxana Julapat’s Mother Grains and Jen Lapidus’ Southern Ground, and featured dueling chocolate chip cookie recipes from each book.

  • Guest Recipe: Camilla Wynne’s Crabapple Jelly: I featured a wonderful crabapple jelly recipe from Jam Bake, by Camilla Wynne.

  • “Wheat”, from Kate Lebo’s The Book of Difficult Fruit: I shared the "Wheat” chapter from Kate’s book, along with her recipe for whole wheat pie pastry.

  • Sourdough Culture, by Eric Pallant. I shared the introductory chapter from Eric’s wonderful history of sourdough and bread baking.

  • Q&A with Cathy Barrow: Author of Bagels, Schmears, and a Nice Piece of Fish

  • “For the Love of Bread,” and three recipes from Reem Assil's Arabiyya.

  • An excerpt and two recipes from Emma Zimmerman's The Miller's Daughter.

  • An excerpt and two recipes from Lukas Volger's Snacks for Dinner.

  • An excerpt and three recipes from Helen Graves' Live Fire.

  • An excerpt from Breadsong, by Kitty and Al Tait.

  • An excerpt and two recipes from Good & Sweet, by Brian Levy.

  • An excerpt and two recipes from Tara Jensen’s Flour Power.

  • “Culture and Relationships”, and two recipes from Julia Skinner's Our Fermented Lives.

  • Two recipes from Tim Anderson's JapanEasy Bowls & Bento.

  • An excerpt from The Kingdom of Rye, A Brief History of Russian Food, by Darra Goldstein.

  • An excerpt and the Orange-Cranberry Gugelhupf recipe from Irina Georgescu's Tava.


Work from Guest Writers

  • The Story of "The Story of the Staff of Life": Amy Halloran, aka The Flour Ambassador, on the moment that Americans abandoned homemade bread for factory loaves

  • Gan Chin Lin’s In pursuit of vegan 'milk bread'

  • Baking Isn't a Solitary Act, from Dayna Evans.

  • That Lone Wolf Bread Lyfe, Rhianna Morris on debigulating bread recipes.

  • When Instagram Can’t Help You with Troubleshooting, from Jesse Raub.

  • It’s Alive!, from Anna Sulan Masing.

  • Eight Lessons from My Panettone Saga, from Olga Koutseridi.

  • What Makes a Challah a Challah?, from Rachel Mennies (with a recipe).


Starters and Levains

(in ascending chronological order)

  • In Medias Res (Care and Maintenance of a Mature Sourdough Starter)

  • Not-Quite-So-Tiny Starter (Quarantinystarter 2.0)

  • Real mature (On starter health)

  • Need a Sourdough Starter? (Start here!)

  • Recipe: Care and Maintenance of a Sourdough Starter

  • That Levain Feeling (and what to do when you've lost it)

  • Starter Starter Kit: On how I feed my sourdough starter.


Pizza

(in ascending chronological order)

  • Class time: Thin Crust Pizza 101: The Dough

  • Class Time: Thin-Crust Pizza 101: Part 2

  • Class Time: Thin Crust Pizza 101: Part 3

  • He's Got Sauce

  • Topping it Off

  • Italian Chili Crisp Recipe

  • Slab City: An ode to one of my favorite slices

  • Sourdough Pizza Dough for High-Temperature Ovens


[Up to date as of 1/1/23]

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Index Wordloafium

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Index Wordloafium

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Nancy L
May 25, 2021Liked by Andrew Janjigian

This is super that you did this. What a nice gift to your readers. And I know such tasks are not completely fun.

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Penelope
May 26, 2021

Where is the stale bread recipe? I can't remember the name. 😑

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