Meet Andrew Janjigian – our newest Northeast Grainshed member!
“I’m a senior editor and resident breadhead at Cook’s Illustrated magazine and America’s Test Kitchen in Boston, MA, and a bread & pizza baking instructor at King Arthur Flour in Vermont and elsewhere.
I recently launched the Quarantinystarter Project, a from-scratch sourdough starter creation method that utilizes minimal amounts of flour, for times like now, when both yeast and flour are hard to come by, but time is plentiful. To date, more than 600 people worldwide are participating. At home, I bake with whole & local grains whenever possible, and am glad that the local grain movement is taking off here in New England and the Northeast.”