Jordan Dependahl
Location
Greenpoint, Brooklyn
School
Stevenson University, The New School
Expertise
Baking, Books, Culture
- Jordan works as a sourdough bread baker a beloved bakery in North Brooklyn with a global following.
- She has been working as a freelance copywriter for various food, fashion, and art brands and business for the past 10 years.
- She interned at National Geographic and is a curious student for life.
Experience
Jordan Dependahl is a graduate of The New School's MFA program in New York City. She wrote several children's books after working as a nanny for six years, and juggles freelance copywriting work between her other creative writing pursuits. Her interests also include baking bread for a local bakery (she wakes up before your grandparents), cooking, reading, and traveling. She is currently working on a collection of short stories.
Education
Jordan received a bachelor's in business communications and a minor in English from Stevenson University in 2010, and a master of fine arts in creative writing from The New School in 2013.
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Stories By Jordan Dependahl
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Butter is a key detail to focus on when considering the texture of your cake experiment, and creaming it is a really good idea if you want an airy sponge.
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What happens if you add something extra to your dough besides those four basic ingredients? You've created a different dough altogether — an enriched dough.
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When it comes to each kind of bread having a fascinating story to tell about the people who named it, Pullman loaves are no exception.
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Although Dutch babies and pancakes require basically the same ingredients, the different cooking methods produce dramatically different results.
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It's important to understand what a pie needs to bake completely in order to avoid the ultimate depressing disaster that is biting into an underbaked dessert.
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It's a beautiful technique that looks quite complicated. But in actuality, checkerboard cakes aren't that difficult, especially when you have the right tool.
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All leaf flavors are not created equally, and it's important to spend some time thinking about the natural flavor of your salad leaf of choice.
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While automatic drip is the American standard for coffee production, there has been a growing interest in the pour-over method of coffee brewing.
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The amount of sugar in a kombucha recipe isn't just acting as a flavor enhancer, but an important ingredient in the fermentation process.