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Among family, my brother is notorious for despising leftovers. On the other hand, my mother refuses to acknowledge that the concept exist. I have always... Continue reading
Posted 13 hours ago at STIR THE POTS
Last week at work I made wraps using some leftover naan from our club's vindaloo special, To me, wraps are too often associated with airport... Continue reading
Posted 3 days ago at STIR THE POTS
While cleaning out my walk-in at work, I found what looked like a dormant starter. I refreshed it with water, flour and a bit of... Continue reading
Posted Feb 15, 2017 at STIR THE POTS
In a time of rotten politics and government headed by Wall Street fat cats, when us plebes are allowed some luxury, why not enjoy? Recently... Continue reading
Posted Feb 11, 2017 at STIR THE POTS
Below is a formula I found from my files dating back to baking school. It's taken me years to follow up on it. One thing,... Continue reading
Posted Feb 7, 2017 at STIR THE POTS
Ok Professor! hahah....I think this rye pumpernickel spreadsheet was yours, not David's...he didn't remember it at all.. Since taking that class, it's been my quest to learn more and more! Bread is a magical expression. My latest rye totally putzed out, the old ass loaf pans I used weren't good...hate that...anyway, it's gonna happen again next week, timing is key! J
Toggle Commented Feb 6, 2017 on Nordic Rye NYTimes at STIR THE POTS
Ah, very interesting, I use paddle primarily, Kitchen aid still doesn't understand a good mixer for bread! I'm currently doing some real rye baking today, softschrotbrot. After this disaster I made Hamelman's sunflower rye, which was nice, but for me felt a bit under hydrated, and I think adding a altus or old dough soaker gives nicer color and moisture....hey, Nick, when we going to do an interview?? Jeremy
Toggle Commented Feb 5, 2017 on Nordic Rye NYTimes at STIR THE POTS
Hey Nick, can you expound on that thought? My friend MC Farine has a post on that on her site. But I think I understand your point, the dough was like play dough, but I felt more water would make it way too hydrated? First attempt...will try it again! Jeremy
Toggle Commented Feb 5, 2017 on Nordic Rye NYTimes at STIR THE POTS
Seeing a Nordic rye recipe in the NYTimes, I gave it a try. I followed all the steps. But I also lowered the hydration, thinking... Continue reading
Posted Feb 4, 2017 at STIR THE POTS
Winter is here. Sort of. At least that's how it feels in New York City. Anyway, wanting to create something braised and comforting for January,... Continue reading
Posted Feb 1, 2017 at STIR THE POTS
What's better during a Nor'easter than a bowl of chili. Like apple pie, it's an American favorite. There's the purist version with no tomatoes or... Continue reading
Posted Jan 29, 2017 at STIR THE POTS
Many years ago, I trailed Amy Scherber at her bakery. I remember the nights clearly, from baking and shaping loaves of bread to bagging them.... Continue reading
Posted Jan 27, 2017 at STIR THE POTS
Hi, Ignzia and Priscilla, I just put together the percentages from the water, flour, salt one, and used 15 % sourdough with a pinch of yeast...but yes, I'll get that up soon! Cheers, Jeremy
Toggle Commented Jan 25, 2017 on Pão (Papo Secos) at STIR THE POTS
Making a staff meal at work, and craving comfort food, I made empanada Gallega, basically thick-crusted pies, here stuffed with tuna. I got tips from... Continue reading
Posted Jan 25, 2017 at STIR THE POTS
My friend Michele texts me this message while on the subway; "Papo secos, what do you know?" At first I thought the message referred to... Continue reading
Posted Jan 20, 2017 at STIR THE POTS autolyse..
Toggle Commented Jan 20, 2017 on Slow Inoculation at STIR THE POTS
Answered on previous query..
Toggle Commented Jan 18, 2017 on Crust And Crumb at STIR THE POTS
Arendse, minimal mix, long ferment, from 70to 90 hydration...12 hour rise, you might at a few folds if needed. Rest in fridge then shape, proof and bake...
Toggle Commented Jan 18, 2017 on Slow Inoculation at STIR THE POTS
As much as I like a crunchy crusted bread, there are times I long for a softer loaf, especially for my favorite "PB&J sandwich." This... Continue reading
Posted Jan 17, 2017 at STIR THE POTS
Had kids over during last weekend's snow storm. Here is a quick yeasted Verace Napoletano pizza I did for them. They seemed to like it.... Continue reading
Posted Jan 14, 2017 at STIR THE POTS
Having eaten a "torta de yuca," I decided to find out about the origins of this root. Looking online, I found that yuca is actually... Continue reading
Posted Jan 12, 2017 at STIR THE POTS
Winter is coming. Time for tamales, more specifically duck-lard enriched masa tamales filled with meat. In the batch's below, Two kinds of corn were used.... Continue reading
Posted Jan 10, 2017 at STIR THE POTS
Nixtamalization is the process to make masa using calcium hydroxide (also known as "CAL"). You boil and soak the corn in the CAL, then grind... Continue reading
Posted Jan 7, 2017 at STIR THE POTS
When I got a small tin of caviar for New Years, I didn't expect to have leftovers. But it turned out that we nibbled on... Continue reading
Posted Jan 4, 2017 at STIR THE POTS
Processing is something I'm working at now with nixmalization, wonder if that would work? Flour was easy to get and it's got some vitamins that made this loaf go boom!
Toggle Commented Jan 2, 2017 on Acorn Flour at STIR THE POTS