{"product_id":"signed-breaducation-book-preorder","title":"Signed Breaducation Book (preorder)","description":"\u003cp dir=\"ltr\"\u003e\u003cem\u003eNote: this is a preorder. Signed copies will be mailed to you after December 6th following our author event.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere are a lot of bread books out there. Sometimes they feel a little redundant. So we can be a little dubious about new offerings. They don't always offer something really new and innovative. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThat’s why we’re so excited about Breaducation, the brand new cookbook by Andrew Janjigian! Andrew spent years at Cooks Illustrated before branching out to Serious Eats and his own blog Wordloaf. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBreaducation is really something new. It’s not just the formulas, tips, and tricks, but the way information is presented. Andrew has a way of dissecting extremely complicated processes and science and presenting them in ways that seem simple and illuminating. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eReally this is two books in one. The first half of the book is a detailed manual designed to help everyone from novices to professionals better understand the bread baking process and the science behind it (Andrew was an organic chemist in a past life). Over 150 pages covers everything from ingredients and how they affect your loaf to fermentation.\u003c\/p\u003e\n\u003cp\u003eThe second half offers a slew of formulas for specific loaves, which are brilliantly broken up into sections defined by texture: grainy, squishy, long, little, flat, and a section of leftover starter and bread. The recipes are full of clever concepts and hacks for both beginner and advanced bakers to improve their loaves.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis book is an excellent addition to your bread collection and makes the perfect gift for bread bakers of all levels. You'll learn to make Andrew's loafs, but also to make them your own.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eMore about Andrew Janjigian: \u003c\/strong\u003eAndrew has spent decades as a writer and recipe developer learning how to dissect recipes and concepts in a ways that make them seem simple. He’s done this for Cooks Illustrated and America's Test Kitchen and more recently in publications like Serious Eats and on his own blog Wordloaf. Prior to that he worked as an organic chemist and line cook.\u003c\/p\u003e\n\u003cp\u003eDuring the pandemic his recipe for a tiny starter went viral during the moment when everybody and their mother was baking bread at home.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003ePublisher\u003c\/strong\u003e: 10 Speed Press\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003ePublished\u003c\/strong\u003e: November 17th 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLength:\u003c\/strong\u003e 384p \u003c\/span\u003e\u003c\/p\u003e","brand":"Elmendorfbaking","offers":[{"title":"Default Title","offer_id":68255494373525,"sku":"9781984862969","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/2180\/3669\/files\/D783EE6F37AC0B4DC78D0E36F22A13D12393D0E1_1_2b7ffa84-af83-476f-bb38-9028cf1401ae.jpg?v=1794582440","url":"https:\/\/www.elmendorfbaking.com\/products\/signed-breaducation-book-preorder","provider":"Elmendorf Baking Supplies","version":"1.0","type":"link"}