Interview: Andrew Janjigian (enriched)

Bread educator Andrew Janjigian joins us again to discuss the hows and whys of dairy in baking.

This is a 'part 2' of sorts from a conversation between Chloe and Andrew in wheat season.

For Milk season, Anna and Chloe spoke with Andrew about the ways dairy is used in bread baking and pastry. They discuss how by byproducts from dairy processing can be used to flavour doughs and how to play around with substitutions for dairy-free baking. And they discuss how enriched doughs like brioche were the first cakes (hence the parenthetical in the title).

You can learn more about bread and baking on Andrew's substack, Wordloaf and follow Andrew on Instagram and Twitter @wordloaf.

Sourdough brioche

Andrew's homemade croissant

Rye loaf made with whey

Pretzels

Apple-cheddar scone

American biscuit