SOLD OUT! Andrew Janjigian with Dan Souza: Breaducation

This even is now sold out. There will not be a waitlist. Signed copies of Breaducation are available to purchase through this page, to be shipped or picked up after the event.

Join us at Brookline Booksmith to celebrate the release of Breaducation with author Andrew Janjigian, in conversation with Dan Souza.

Register for the event!

RSVP to let us know you're coming! Depending on the volume of responses, an RSVP may be required for entrance to the event. In the event that we reach capacity and have to close RSVPs, there will not be a waiting list.

Get your copy!

EVENT ATTENDEES: Preorder your copy of Breaducation through this page. Books will also be available for purchase at the event. Books can be picked up 30 minutes before the event in the event space.

CAN'T MAKE IT TO THE EVENT? Preorder the book here to have it signed, and choose to have it held for pickup or shipped from the store!

Book orders are processed for pickup or shipping after ticket sales have closed.

Event accessibility

• This event will take place at street level.
• If possible, events are livestreamed. Check out our store YouTube channel for livestream updates.
• ASL interpretation may be provided (based on the availability of interpreters) but must be requested at least 2 weeks in advance of the event.
• Please email us at ticketing@brooklinebooksmith.com as soon as possible if you require ASL interpretation, guaranteed seating, or other accommodations. Seats are limited.We will do our best to serve your needs!

Breaducation: The Science and Practice of Baking Bread at Home

Your all-inclusive guide to understanding the science behind making the best leavened bread at home with over 50 recipes for sourdough, brioche, baguettes, bagels, pita, and much more, from the founder of the IACP Award–nominated newsletter Wordloaf.

“The most clear-headed, authoritative, science-driven, and practical guide to bread baking I’ve seen.”—J. Kenji López-Alt, author of The Food Lab and The Wok

Breaducation is for everyone! Whether you're just starting on your bread-baking journey or you're looking to create your own recipes, Andrew Janjigian is here to meet you where you are. For over twenty years, Andrew has been baking bread professional-quality bread and teaching people how to do it.

Now, he brings his years of experience, love for science, and detailed precision to Breaducation. Andrew covers the gamut, from describing every stage in the lifespan of a loaf to a deep dive in the core ingredients in bread baking, and from explaining baker's math to reading and understanding recipe formulas. He covers more advanced techniques as well, from incorporating scalds into your loaves to milling your own grains. And just as he does in Wordloaf, Andrew geeks out over the finer details, such as how temperature, flour type, dough chemistry, your oven, and more impact your final loaf. Recipes include:

• Crusty loaves: Basically Perfect Sourdough, Durum Slab Bread, Cheesy Crits Sourdough, and Rye Scald Miche
• Grain-filled breads: Cream-of-Wheat Sourdough, Cracked Farro Porridge Sourdough Pan Bread, and Rugbrød
• Squishy and fluffy ones: Shokupain de Mie, Challah, and Brioche
• Long and little breads: Baguettes, Parker House "Swolls", and Bagels
• Flat-ish bakes: Fougasse, Pita, and Matnakash (Armenian Fingerprint Flatbread)
• Discarded starter and old bread reuses: Sourdough Olive Oil Granola, Sourdough Boston Brown Bread, and Bread Amino Sauce

Through every iteration of your bakes, Andrew encourages you to build off the techniques you've learned and bring in your own creative flourishes. With many step-by-step photos and illustrations, charts breaking down scaling, hydration percentages, and more, these 50 reliable recipes will teach you what goes into making great bread at home.

Andrew Janjigian is the head baker at the IACP-nominated Wordloaf newsletter, the author of The Bread Baker’s Pocket Companion and Breaducation, and the inventor of the sourdough starter whisk. He was an editor and resident breadhead at Cook’s Illustrated magazine and America’s Test Kitchen for more than ten years, and has since written recipes and essays on bread baking for Serious Eats, King Arthur Baking Company, Epicurious, ChefSteps, Edible Boston, and more.

Dan Souza is Chief Content Officer at America's Test Kitchen and former Editor in Chief of Cook's Illustrated. He loves seafood, noodles, tea, and a great ham sandwich.

About Brookline Booksmith

Brookline Booksmith, thriving in the heart of Coolidge Corner in Brookline, Massachusetts, since 1961, is one of New England’s premier independent bookstores. We offer a vast selection of books, ranging from current bestsellers to the most eclectic titles. We are also known for our beautiful and inspired gifts. Customers buy and sell gently used books in our treasured Used Book Cellar and enjoy our bountiful bargain book selection. We host award-winning events series (including our groundbreaking Transnational Literature Series), offering more than 300 author talks, community conversations, and book clubs annually. Find more at brooklinebooksmith.com!