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About
Wordloaf is an IACP-award nominated, thrice-weekly breaducational email newsletter, brought to you by me, Andrew Janjigian, “quarantinystarter” starter, bread baking instructor, and contributor to too many other publications to list here. (You can find links to my other many activities at https://linktr.ee/wordloaf.)

As of March 2022, there we have more than 6500 very passionate subscribers, I hope you’ll consider becoming one too!
News & Media

Fresh Flour Facts

Great primer and overview of grains, flours and milling. Even if you are already indoctrinated into the world of whole grains and freshly milled flour you are sure to pick up something you didn't know!

Dear Bread readers,

I had a long conversation with fellow writers Andrew Janjigian & Alicia Kennedy about flour options and limits, and I know that brought a lot of you here. Welcome! For my bread pen pals who haven’t seen the talk we had, the transcript is here.

Our talk made me think to share a primer for Fresh Flour.
News & Media

Fresh Flour Facts

Great primer and overview of grains, flours and milling. Even if you are already indoctrinated into the world of whole grains and freshly milled flour you are sure to pick up something you didn't know!

Dear Bread readers,

I had a long conversation with fellow writers Andrew Janjigian & Alicia Kennedy about flour options and limits, and I know that brought a lot of you here. Welcome! For my bread pen pals who haven’t seen the talk we had, the transcript is here.

Our talk made me think to share a primer for Fresh Flour.
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