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Jonitin
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Hi Janet, I actually used Turkey Red from Sunrise mills, then some mixes till I found the right formulation, though I still think it can use some work to tweak... Yes and no to hydration for this sort of bread, ongoing holy grail! Cheers, Jeremy
Toggle Commented yesterday on Holey Challah A'la Sourdough at STIR THE POTS
Florin, thank you, the first ones with Turkey Red from Sunriseflourmills...then some mixed flours on the final one, including Pivetti ambra..
Toggle Commented 3 days ago on Holey Challah A'la Sourdough at STIR THE POTS
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Six-plaited challah isn't an easy achievement. Not at all! But here's a tip, one strand to the left, another to the middle. And so on.... Continue reading
Posted 3 days ago at STIR THE POTS
Brian, it can if not sharp, usually better for loaf style Scandinavian or German loaves...that said, flip the loaf over so the back is cut first, according to Modernist bread book....worked..
Toggle Commented 4 days ago on Raadvad (Bread Slicer) at STIR THE POTS
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Yearning for "laugen brezeln" (pretzels), I made a batch at home. Once again, I found myself off on timing and fermentation and... okay, I'll quit... Continue reading
Posted 6 days ago at STIR THE POTS
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My paella pan serves its explicit purpose, but it's also small. Wanting to make a sofrito, as well some fish for paella, I ended up... Continue reading
Posted Jan 9, 2018 at STIR THE POTS
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After previous mistakes attempting a double-baked Austrian bread, I up with this loaf using emmer and wheat. It was good! Here's a German baking website... Continue reading
Posted Jan 6, 2018 at STIR THE POTS
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Once again, I have attempted to bake a Kornybroyt, something of a "mythological bread." This time I milled my own rye for a finer feel... Continue reading
Posted Jan 2, 2018 at STIR THE POTS
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Chilly weather, orange-haired terror in the White House, and now I'm heading into the New Years with an acidified un-refreshed sourdough. Kind of caps the... Continue reading
Posted Dec 31, 2017 at STIR THE POTS
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When in Paris, check out Restaurant Robert et Louise. As many times that I'd heard the name, I had not guessed the role of Louise.... Continue reading
Posted Dec 30, 2017 at STIR THE POTS
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I got mail! Namely, a boxed panettone from Alessandro Spoto of Torino, Italy, baker/owner of Voglia di Pane. It was a gift from Alessandro and... Continue reading
Posted Dec 26, 2017 at STIR THE POTS
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Christmas is the time for panettone. But it seems there's bad juju coming my way. I failed on my first four attempts. As a recent... Continue reading
Posted Dec 24, 2017 at STIR THE POTS
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Respectus Panis is a terrific new baking book authored by a group calling themselves Les Ambassadeurs du Pain; Ambassadors of bread. Among the multiple recipes... Continue reading
Posted Dec 21, 2017 at STIR THE POTS
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Visiting Paris for Thanksgiving weekend, I assumed there would be boulangeries every corner. Are boulangeries in a death spiral, or is there a movement to... Continue reading
Posted Dec 18, 2017 at STIR THE POTS
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I had a fast escape from New York over Thanksgiving, flying to Paris for the weekend. In some ways, what struck me most was a... Continue reading
Posted Dec 14, 2017 at STIR THE POTS
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Taking Thanksgiving to visit Paris, I fulfilled a dream, visiting my hero Thierry Delabre's Panadero Clandestino. Getting to his shop, I tried to capture a... Continue reading
Posted Dec 11, 2017 at STIR THE POTS
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For years, whenever my wife and I visit her family in Ecuador, we look forward to enjoying "Solram," a local dehydrated fruit product. Simply packaged,... Continue reading
Posted Dec 8, 2017 at STIR THE POTS
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I have been baking a lot of rye-bread variations, most with Germanic sounding names; Altus, Mehlkochstuck,Samen. Each has particular additions from pre-gelatinized rye flour to... Continue reading
Posted Dec 4, 2017 at STIR THE POTS
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Lamb neck for a recipe adapted from goat stew. Continue reading
Posted Dec 1, 2017 at STIR THE POTS
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A terrific new pizzeria comes to Sunnyside, Queens. Continue reading
Posted Nov 27, 2017 at STIR THE POTS
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"Detmold Einstufenführung" is the name of a German process developed in the late-1950s for their larger bakeries, and was designed to produce daily sourdough bread... Continue reading
Posted Nov 22, 2017 at STIR THE POTS
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Come to Grand Central to catch a train? A new place to stop and eat. Continue reading
Posted Nov 19, 2017 at STIR THE POTS
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After enjoying a smørgasbord recently at Grand Central Station's Great Northern Hall, I missed their Nordic breads. Indeed, I missed them so much, you could... Continue reading
Posted Nov 16, 2017 at STIR THE POTS
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Believing I had exhausted local restaurants to enjoy in my Sunnyside neighborhood, far from Manhattan, I was delighted to find SoleLuna, a two-year-old restaurant on... Continue reading
Posted Nov 12, 2017 at STIR THE POTS
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Before hearing Nathan Myrvhold interviewed at Modernist Breads/MOFAD party for his new book, I had always blamed the lousy quality of my home-baked rye bread... Continue reading
Posted Nov 8, 2017 at STIR THE POTS