Interview: Andrew Janjigian (enriched)
- SOURCED
- Jun 15, 2023
- 1 min read
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.
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Absolutely loved this conversation about dairy in baking! I remember once trying to bake brioche for the first time, and experimenting with substituting butter for coconut oil for a friend who is lactose intolerant. The results were surprisingly good, and it reminded me how baking is similar to playing Slope Game—you sometimes need to make quick decisions and adapt as you go. Thanks for sharing, I’ll definitely check out Andrew’s Wordloaf for more tips.
Andrew Janjigian always brings such fascinating insights into baking. The discussion reminded me how enriched doughs, often containing dairy, truly transformed the world of pastries—just like how modding scenes in gaming, such as in Friday Night Funkin, bring creative twists to established formats. Exploring dairy alternatives for enriched doughs is much like remixing a game: it takes experimentation and a willingness to try new flavors or ideas. Thanks for another enlightening conversation!
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