Andrew JanjigianInterview
Senior Editor (Cook's Illustrated), bread baking instructor (King Arthur)
Adapted from Andrew Janjigian's interview on Uses This, published 15 March 2018. The kit is drawn from their answers and each reason is an excerpt, lightly edited. Shared under CC BY-SA 4.0. Read the full interview ↗
Is this you? Claim this kit →Hardware
I love my Danish dough whisk, which is a cross between a balloon whisk and a wooden spoon that works better than either when mixing sticky doughs by hand.
And since bread baking is a precise science, and many of my recipes call for minute amounts of certain ingredients, I recommend people use this surprisingly accurate $10 digital gram scale.
Since most people don't have wood-fired ovens (lucky for me, I do), the next best thing is a Baking Steel, a quarter-inch thick slab of steel you use as a baking surface instead of a stone (steel is way more conductive than ceramic, so pies cook in about half the time on one).
For my own baking, I like to use freshly-milled flour, which I mill in a tabletop Komo Mill.
My computer is a mid-2012 15" Retina MBP, which is the best laptop ever made.
I recently started shooting large format on a 60-year-old Speed Graphic.
When I do use it for photography, I often use a Moment wide angle lens.
Communication
Coding & Development
Media
Like most photographers, have a love/hate relationship with Instagram (chronological feed, please), but it is where I share most of my work.
Storage
Other
For writing stories, taking notes, and for collecting recipes, I have used nvALT for years.
On the Mac, I'm a big fan of Flume, which lets you do nearly everything you can do on the Instagram app, but with a normal-sized keyboard and screen.