THanks so much for doing this Andrew. As someone who spent their career in the library/publishing world, a book/blog without an index is next to useless IMO.
Not sure if this is the correct forum, but I've had issues with my brioche sagging on the sides so that it slices look like a dramatic mushroom. Anyone advice out there. I used the original Tartine Bread recipe.
Jan 29, 2023·edited Jan 29, 2023Liked by Andrew Janjigian
Could you do a post on techniques for working with high-hydration dough? Or maybe you already have.
BTW, the search function here seems to default to all of substack and comes up with some pretty rotten stuff from other blogs, sometimes :( I see I can filter it to your blog. But still kind of jolting!
This is super that you did this. What a nice gift to your readers. And I know such tasks are not completely fun.
Where is the stale bread recipe? I can't remember the name. 😑
This is brilliant!! Thank you so much.
Many many thanks!
THanks so much for doing this Andrew. As someone who spent their career in the library/publishing world, a book/blog without an index is next to useless IMO.
Thanks, Andrew! Super helpful.
Is there a way to find recommended products? I remember a link to bannetons, I'm curious about other tools too - alternates to Amazon when possible.
Where is the link for you to get a commission on a Challenger Bread Pan? Don't really need one but with the price going up now seems like a good time.
Hi.. I’m looking for your tangzhong brioche recipe. Plz advise. Thx
Not sure if this is the correct forum, but I've had issues with my brioche sagging on the sides so that it slices look like a dramatic mushroom. Anyone advice out there. I used the original Tartine Bread recipe.
Thrilled to have an updated recipe list -- many thanks!
Thanks for the update, Andrew! It encouraged me to go back to things I meant to try but didn't get to yet (I'm looking at you, Slab).
Could you add a section that lists all of your (pay to view) workshops? I was looking for the Pizza al Taglio one and I do not see it in your index
Wow! Thanks
Could you do a post on techniques for working with high-hydration dough? Or maybe you already have.
BTW, the search function here seems to default to all of substack and comes up with some pretty rotten stuff from other blogs, sometimes :( I see I can filter it to your blog. But still kind of jolting!