Index Wordloafium

aka how to find things here

Andrew Janjigian

May 24, 2021

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

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

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

Guest Appearances & Book Chapters

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.
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
Q&A with Cathy Barrow: Author of Bagels, Schmears, and a Nice Piece of Fish
Gan Chin Lin’s In pursuit of vegan 'milk bread'