Interview: Andrew Janjigian

Andrew Janjigian is a freelance recipe writer, food educator and the mind behind the Wordloaf newsletter.

Andrew joins Chloe to discuss the complexities of wheat and why it is more than just the bags of white flour we can buy at the grocery store.

The pair delve into how murky it is to find the true 'origin' story of any recipe, how we can play with different types of wheat in baking, and why we need to pay more attention to the humble grain.

Steel-cut Porridge Loaf

Rye-Flour Gingersnap

Oatmeal Porridge Bread

Pumpakryddbullar

Sourdough Dark Deli Rye