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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

Top posts of the year

And their main takeaways

Flowers and flours

884 implied HN points • 24 Jan 24
🍲 Food & Drink Baking Sourdough Microbiology Fermentation
  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.

Back to School

845 implied HN points • 06 Sep 23
🍲 Food & Drink Bread Recipes Baking Newsletter
  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.

New Year, New News

746 implied HN points • 10 Jan 24
🍲 Food & Drink Baking Bread Cooking History Community
  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

The Spell of Sourdough Baking

727 implied HN points • 27 Sep 23
🍲 Food & Drink Baking Sourdough Flavor Bread
  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.

The biggest secret that is not secret

648 implied HN points • 11 Oct 23
🍲 Food & Drink
  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.
Get a weekly roundup of the best Substack posts, by hacker news affinity:

Bakeryland

589 implied HN points • 17 Jan 24
🍲 Food & Drink Baking History Industry Propaganda
  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.

Friday Bread Basket 9/22/23

511 implied HN points • 22 Sep 23
🍲 Food & Drink Bread Conflict Tradition Genocide
  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.

Monday Mix 10/23/23

491 implied HN points • 23 Oct 23
🍲 Food & Drink Cooking Recipes Food culture
  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.

Recipe: Peach-Blueberry Cakefoutis

471 implied HN points • 04 Sep 23
🍲 Food & Drink Recipes Baking Cooking techniques
  1. The recipe shared is for Peach-Blueberry Cakefoutis, a twist on French apple cake
  2. The Cakefoutis recipe involves creating a fluffy cake layer over a custardy-fruit layer
  3. The recipe encourages using stone fruit like peaches, nectarines, or plums, and improvising with fruit combinations

Rose Wilde

393 implied HN points • 01 Feb 24
🍲 Food & Drink Baking Cooking Recipes
  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.

Bread Bakers Guild of America

353 implied HN points • 07 Feb 24
🍲 Food & Drink Baking Community Education Business Skills
  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.