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Wordloaf, curated by Andrew Janjigian, is a bread-centric educational newsletter introducing readers to baking techniques, the science of sourdough, and bread-related recipes. It explores topics from fermentation processes to recipe adaptations for dietary preferences, and occasionally covers cultural and social aspects of baking.

Baking Techniques Sourdough and Fermentation Cookbook Insights Recipe Development Dietary Adaptations Cultural and Social Commentary Baking Equipment and Product Reviews

The hottest Substack posts of Wordloaf

And their main takeaways
884 implied HN points β€’ 24 Jan 24
  1. Debra Wink, a sourdough expert, recommends using pineapple juice in the initial starter mixture to create favorable conditions for lactic acid bacteria and yeast growth.
  2. Monitoring and adjusting the pH of sourdough starters can play a key role in activating yeast and preventing undesirable bacteria, leading to successful starter maintenance.
  3. Leaving starters at room temperature instead of refrigerating them for short periods can help retain their robustness and enhance their performance.
353 implied HN points β€’ 07 Feb 24
  1. The Bread Bakers Guild of America has been connecting bakers since 1993, emphasizing natural leavening and handwork.
  2. BBGA offers resources and a network for bakers at all skill levels, from home bakers to professionals.
  3. Camp Bread event by BBGA provides hands-on sessions, workshops, and resources for learning and growth in the baking industry.
393 implied HN points β€’ 01 Feb 24
  1. Rose Wilde has a passion for teaching and sharing her love of baking and flavors with others.
  2. She advocates for exploring a variety of flavors and ingredients to add more excitement to cooking.
  3. Her work in food is deeply rooted in social justice, focusing on providing education and support through baking and preservation.
589 implied HN points β€’ 17 Jan 24
  1. The game 'Pillsbury Bakeryland' was created by Pillsbury in 1936 to teach kids about bread making and selling.
  2. The game features scripts that show how to sell bread in different settings like house-to-house, wholesale, and retail.
  3. The game was part of the baking industry's campaign to promote buying bread over baking it at home, reflecting changes in bread baking practices in America from 1929 to 1933.
746 implied HN points β€’ 10 Jan 24
  1. Amy Halloran is taking over the Wordloaf newsletter for a few months while the original author works on a book
  2. Amy is knowledgeable about bread, baking, and grain, making her a great fit for the newsletter
  3. Regular features like the Monday Mix and Friday Bread Basket will be on hiatus during this period
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648 implied HN points β€’ 11 Oct 23
  1. Proper fermentation is key to achieving open crumb in bread.
  2. Maintaining starter balance and using the right flour are crucial for successful bread baking.
  3. Longer autolyse and bulk fermentation can lead to well-fermented bread with a better structure.
727 implied HN points β€’ 27 Sep 23
  1. There are different reasons to choose between yeasted and sourdough breads, each with unique advantages.
  2. Sourdough breads have a more complex flavor, stay fresh longer, and have a different texture compared to yeasted breads.
  3. Sourdough baking connects you deeply to the process of bread-making and teaches you valuable lessons about fermentation and attention to detail.
491 implied HN points β€’ 23 Oct 23
  1. Andrew Janjigian is developing a recipe for a classic Armenian dish called Ghapama.
  2. Armenians have a beloved song about Ghapama and its importance during gatherings.
  3. There will be a guest post about using "ethical flour" in baking coming up on the newsletter.
845 implied HN points β€’ 06 Sep 23
  1. The author is working on a book project about bread with a focus on techniques and processes.
  2. The book will emphasize the various ways bakers can approach bread baking, providing options and explanations for different choices.
  3. The book will include not only bread recipes but also detailed explanations of the science, materials, and methods of baking.
511 implied HN points β€’ 22 Sep 23
  1. The Armenians in Artsakh are under military siege, facing genocide and starvation.
  2. Azerbaijan is blocking humanitarian aid and conducting war crimes in Artsakh.
  3. The traditional herb-stuffed flatbread from Artsakh called jingalov hats may be forever linked to sadness and grief.
589 implied HN points β€’ 01 Mar 23
  1. The book emphasizes technique over recipes, making it a great resource for home bakers wanting to master croissants.
  2. The unique and creative photography in the book adds a fun and interesting touch to each pastry featured.
  3. The author's personal story and passion for crafting the book shine through, making it more than just a boring cookbook.
530 implied HN points β€’ 08 Feb 23
  1. The author shares their experience of having COVID twice.
  2. The author is struggling with focus due to COVID symptoms.
  3. The author seeks input on their upcoming bread book and invites readers to participate in shaping its contents.
491 implied HN points β€’ 15 Feb 23
  1. Preferments can enhance flavor, leavening power, structure, extensibility, convenience, and economy in bread baking.
  2. There are different kinds of preferments like poolish, biga, and pΓ’te fermentΓ©e, each with unique characteristics and uses.
  3. Consider factors like preferment percentage, yeast amount, readiness, and storage duration when using preferments in bread recipes.
471 implied HN points β€’ 01 Mar 23
  1. Lune: Croissants All Day, All Night giveaway for subscribers to win copies of the book
  2. Opportunity to attend a virtual workshop with the author for a unique croissant-making process
  3. Encouragement for non-subscribers to join for a chance to participate in the giveaway and workshop