Wordloaf
Andrew Janjigian, Posie, Caroline SaundersA twice-weekly, IACP-nominated breaducational newsletter from Andrew Janjigian. (Find new posts at newsletter.wordloaf.org.) "Pedantic crap!" — A (former) reader
| Platform |  | Pricing | Freemium |
|---|---|---|---|
| Publishes | Daily | Issues | 636 |
| Subscribers | Read | wordloaf.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Friday Bread Basket 2/7/25
‘Baking the Bread,’ Anders Zorn, 1889
Sourdough Strategies
A graph of the relative densities of yeast and LAB and pH during the life of a levain
Friday Bread Basket 1/31/25
Hello from the Wordloaf Friday Bread Basket, a weekly roundup of links and items relating to bread, baking, and grain.
How to Make and Eat Smørrebrød
A selection of smørrebrød from Scandinavian from Scratch (clockwise from top left): Gravlax and Chive Potato Salad; Roasted Cauliflower, Tarragon Cream, and Almond; Russian Herring Salad with Beets and Apple; Sweet Potato, Goat Cheese, and ...
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Authors
The writers behind this newsletter.
Andrew Janjigian, Breaducator, Boulanger Management Counselor
writer, on being.
Writer on the climate cuisine beat and Le Cordon Bleu-trained pastry gal. Climate cuisine needs good cake, is all I'm saying.
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