Index Wordloafium
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Index Index
Important Posts
Need a Sourdough Starter? (Start here!)
Recipe Template: The Loaf, 2.0 (No-knead pain au levain, 5% rye)🍞
Recipe: Loaf Classic™ (aka the four-fold pain au levain) 🍞
St. Quarantiny Day (on the origins of the Quarantinystarter and this newsletter)
The Man Behind the Mask (on your humble Wordloafer)
Size Matters, on loaf and other bread pans.
Recipes
(in ascending chronological order)
Guest Recipe: Johanna Kindvall’s Sourdough Discard Knäckebröd 🍞
Subscriber Preview Recipe: “Bagna Caôda” White Pizza Sauce 🍕🔒
Recipe Template: The Loaf, 2.0 (No-knead pain au levain, 5% rye)🍞
Recipe Template: Sourdough Porridge Sandwich Bread, three ways 🍞
Recipe: Loaf Classic™ (aka the four-fold pain au levain) 🍞
Guest Recipe: Southern Ground Chocolate Chip Cookie Recipe 🍪
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
Simple Peach (or Nectarine) Preserves (for future brioche buns or kolaches)
Sourdough discard English muffin bread (The Final Cut)
Smoke Sheaths (A Wordloaf-Haterade collaboration)
Chopped Badger Flame Beet Salad with Herbs, Castelvetrano Olives, and Pistachios
Techniques and Topics
(in ascending chronological order)
Pass the Dutchie (On Dutch oven baking)
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)
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.
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
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!)
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)
Slab City: An ode to one of my favorite slices
[Up to date as of 1/1/23]
Index Wordloafium
This is super that you did this. What a nice gift to your readers. And I know such tasks are not completely fun.
Where is the stale bread recipe? I can't remember the name. 😑