Many years ago I had a chance to exchange labor for learning at Bouley Bakery. Fridays I would leave my regular job and then spend the next 10 hours working Bouley's graveyard shift baking bread. I can't remember the name of "the boulanger." What I...
Photo credit : Melissa Rivard Before devoting himself to baking, Andrew Janjigian worked in the biotech industry as an organic chemist. His background was probably great training for the world of baking bread, a sphere that demands you embrace both...
My mind navigates toward bread. Whether biking city streets, traveling New York’s subways, or walking our wonderful avenues and less wonderful boulevards, my mind inevitably brings me back to bread. Baking it, savoring it, chewing it. The web is particularly...
My wife asked me to make sandwiches for the 12 members of her choir group. Calculating the requirements, I quickly added up the possibilities while shopping. I went for ham and cheese, but then questions arose between the bread I’d bake; focaccia or ciabatta....
Wordloaf is a weekly email letter published by baker and writer Andrew Janjigian. It’s always packed with great information. I recently tried one of his recipes from an article for a “loaf classic”. It’s designed from one recipe that uses...
