Index Wordloafium

I’ve been publishing Wordloaf for nearly five years now, and the number of posts is kind of out of hand. Moreover, my approach to baking has evolved significantly in the interim. This index is by subject, but I think I need to create a “best of” sometime soon, just so I can point you all to the posts I think best represent the way I do things nowadays. Stay tuned for that!

Index Index

• Important Posts
• Recipes
• Techniques and Topics
• Book Excerpts & Recipes
• Guest Posts
• Interviews
• 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 Paste Recipe
• Size Matters, on loaf and other bread pans
• North American Regional Flour Millers, a list-in-progress

Recipes

• No Knead Sourdough Focaccia 🍞
• Tangzhong Choreg 🍞
• The Loaf 1.0 🍞
• Diner-Style Sourdough Discard Pancakes 🥞
• Johanna Kindvall’s Sourdough Discard Knäckebröd 🍞
• Sourdough English Muffin Bread 🍞
• NYC Thin-Crust Pizza Dough 🍕
• Sourdough Thin Crust Pizza Dough 🍕
• “Bagna Caôda” White Pizza Sauce 🍕🔒
• Sourdough Oatmeal-Maple Porridge Bread 🍞
• Walnut Pain au Levain 🍞
• The Loaf, 2.0 (No-knead pain au levain, 5% rye)🍞
• "Pizza" Panade 🍕
• Peter Barrett’s Sourdough Crêpes 🥞
• Sourdough Porridge Sandwich Bread, three ways 🍞
• Johanna Kindvall’s Sourdough Spätzle 🍝
• Burned Bread Bread 🍞
• Sourdough Korean-style Pancakes 🥞
• Sourdough Bagels 🥯
• Sourdough Gingerbread Cake 🎂
• Sourdough Bisklava 🍞
• Loaf Classic™ (aka the four-fold pain au levain) 🍞
• Sesame-Tahini Banana Bread🍞🔒
• Mother Grains Chocolate Chip Cookie Recipe 🍪
• Southern Ground Chocolate Chip Cookie Recipe 🍪
• No-Knead Pain au Levain, 4% Rye, 7% Potato Flakes 🍞
• Sourdough Pita 🍞🔒
• 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
• Parker House Swolls
• Thousand-Layer Buttermilk Biscuits
• Brown rice water sourdough
• Mahlab-Toasted Almond No-Churn Ice Cream 🔒
• Yogurt whey méteil (50% rye) bread, inspired by Homa Dashtaki's Yogurt & Whey
• Tahinov hats (Armenian tahini spirals), two ways 🔒
• DIYogurt, or how to make Greek yogurt without straining 🔒
• Cornzanella, Summer (and bread) in a bowl 🔒
• Nonnato (Vegetarian Tonnato) Sauce
• Peach-Blueberry Cakefoutis
• Sourdough Discard Granola 2.0 🔒
• Sourdough Discard Cheezy-Its 🔒
• Indian Butter Chickpeas
• Leftover Mashed Potato Sandwich Bread 🔒

Techniques and Topics

• 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.
• The Dough Before the Dough, on yeasted preferments
• The Way You Do the Things You Do, on "right" and "wrong" in bread baking
• On Internal Temperatures in Bread Baking, trust your eyes, not your thermometer!
• Do this ONE thing to improve your sourdough starter 400% right now! (j/k this isn't YouTube)
• All Mixed Up (Part 1), on dough mixing machines (and why KitchenAid hates home bread bakers)
• All Mixed Up (Part 2), on stand mixers (alternatives to KitchenAid and how to use them)
• The Spell of Sourdough Baking: IYKYK

Book Excerpts and 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: a wonderful crabapple jelly recipe from Jam Bake, by Camilla Wynne
• “Wheat”, from Kate Lebo’s The Book of Difficult Fruit: the "Wheat” chapter from Kate’s book, along with her recipe for whole wheat pie pastry
• Sourdough Culture, by Eric Pallant, 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
• An excerpt and a recipe for Rosemary Buns from Ruby Tandoh's Cook as You Are
• An excerpt from Baking Bread with Kids, by Jennifer Latham
• A is for 'Anelli', An excerpt and a recipe from Rachel Roddy's An A-Z of Pasta
• Two recipes from Giulia Scarpaleggia's Cucina Povera
• An excerpt and some breadcrumby recipes from Tamar Adler's The Everlasting Meal Cookbook
• Banh mi possibilities: an excerpt and two recipes from Andrea Nguyen's Ever-Green Vietnamese
• Cake Yazdi recipe from Homa Dashiki's Yogurt & Whey
• Beet and Hazelnut Burgers recipe from Lukas Volger's Veggie Burgers, Every Which Way
• Home bakers: Rick Easton thinks you are nuts (But you should get his new book anyway)
• Tinkering with Sourness, an excerpt and a recipe from Maurizio Leo's The Perfect Loaf
• Medfouna (Berber Buns) and Smoky Tomato & Date Jam, from Lerato Umah Shaylor's Africana
• Where bread and photography collide: Images from Jason Fulford's The ❤️ is a Sandwich
• Burik con Patate & Pizza Ebraica, from Leah Koenig’s Portico: Cooking and Feasting in Rome's Jewish Kitchen
• DrozdZówki with Black Currant And Brown Butter Streusel From Michal Korkosz's Polish'd: Modern Vegetarian Cooking from Global Poland and Pork Floss Milk Bread From Clarissa Wei's Made in Taiwan
• Excerpts and recipes for Barley Miso Chocolate Chunk Cookies and Rye Black Bread, from Rose Wilde's Bread and Roses
• Excerpts and recipes for Braised onion ragù, Broccoli Sauce, and The Faux Manti from Meryl Feinstein’s Pasta Every Day and Dan Pashman’s Anything's Pastable
• Excerpts and recipes for Flaky Cheese and Pickle Scones and Olive Oil Brie-Oche With Roasted Grapes, Honey And Thyme, from Nicola Lamb’s Sift: The Elements of Great Baking

Guest Posts

• 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).
• A Secret Man of Pi, A Pi(e) Day Guest Post, from Amy Halloran
• Consider the Breadcrumb, from Jeffrey Rubel
• Baking Is Art: The Great Blanton Bake-Off, from Dayna Evans
• The Dishes Will Get Cleaned Up Eventually: Cottage Baking Beyond the Instagram Grid, from Annie Clapper of The Family Crumb

Ethically grown local flour won't absolve us from our moral dilemmas

Affordability, food businesses, and hunger in the U.S., from Devin Kate Pope

• The Wonder of Bread: Bread and Poetry, from Maya Popa
• The Cake Doctor calls the Bread Doctor, A Wordloaf-Between the Layers collaboration, over cinnamon rolls
• Bakeryland: A game, from Amy Halloran
• Remembering Sarah Black, baker & teacher, from Amy Halloran
• Greetings from Camp Bread: Learning in person, from Amy Halloran
• Ground Up Grain, Valley Malt's little sister, from Amy Halloran
• Grains, Regional and Whole, from Amy Halloran
• Farms, Food and Photography: Ways of seeing, from Amy Halloran
• In Diaspora, Spice Becomes Seed, the thread of mahleb through an Eastern Orthodox baking tradition, from Ruby Saha
• Visiting the Ghosts of Bread: Reher's Bakery, from Amy Halloran
• Buckwheat, Springtime lovesong, from Amy Halloran
• The Tradwives Are Making Incredibly Weird Bread: The light of the home makes goopy-ass bread, from Anna Merlan
• Oscillate Wildly: The truth about ovens and temperature, from Jesse Raub

Interviews

• Croissants All Day, All Night: An interview with Kate Reid, of Lune Croissanterie
• An Interview with Jennifer Latham Author of Baking Bread with Kids
• Yes Whey: An interview with Homa Dashtaki, author of Yogurt & Whey
• The biggest secret that is not secret: An interview with Addie Roberts, author of Secrets of Open Crumb
• Flowers and flours: An interview with sourdough starter expert Debra Wink
• Rose Wilde Invites us to taste, an interview by Amy Halloran
• Starting the Sweet Starter: an interview with lan Lowe
• Culinary Diplomacy: An interview with Olia Hercules, writer & activist, by Amy Halloran
• Nourishing: An interview with Brant Stewart of Mavia Bakery, a social enterprise in Beirut, by Amy Halloran

Starters and Levains

• 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
• Starter starter kit, 2023 edition, Yet another refreshment
• Stiffed, on stiff vs. liquid levains
• Continuous Sourdough Starter Maintenance Without Friction (or Wasted Flour), why the fridge isn't your starter's best friend
• lan Lowe's Sweet Starter Process, a detailed overview
• The Dough Before The Dough, On adjusting preferments in bread doughs
• D5/(1+D6)*D7*0.115*(1+D9)(D5/(1+D6) *D7*0.115), Or: How I nearly broke my brain building a preferment calculator
• The Wordloaf Preferment Calculator 🔒
• Twenty grams of flour and a little jar, sourdough micro-starter maintenance for everyone, the easy way

Pizza

• 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
• The Wordloaf Mega Pizza Equipment, Ingredients, and Resources Guide
• Notes for a Possible Pizza Maker's Pocket Companion
• The Campanians L&B Spumoni Gardens & Galleria Umberto pizzas (plus sfincione)
• Recipes: L&B Spumoni Gardens-Galleria Umberto-Sfincione
• For the Squares: Chicago Tavern-Style Pizza - A guest post & recipe from John Carruthers
• (My) Detroit-Style Pizza Recipe

[Up to date as of 6/5/24]