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]