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Jonitin
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It's basically Chad Robertson's formula...http://elrasbaking.blogspot.com/2012/11/chad-robertsons-country-semolina-bread.html
Toggle Commented 3 days ago on Atta Way at STIR THE POTS
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The New York Times recently featured a piece about making pizza at home. The recipe came from Roberta's Pizza in Brooklyn. Looking at it with... Continue reading
Posted 3 days ago at STIR THE POTS
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I have followed Chad Robertson's Tartine bread books, but with my "lazy baker" habits, schedule, and what-not, his approach challenges me. Recently I picked up... Continue reading
Posted 4 days ago at STIR THE POTS
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When my old sous chef Bob del Grosso popped up with a post modern cured egg yolks in salt, I wasn't gonna miss that chance... Continue reading
Posted 5 days ago at STIR THE POTS
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Antonio Cepas Alonso is a great baker in Toledo (Spain, not Ohio) working at Benipan. Just a few months ago he took a bread I... Continue reading
Posted 6 days ago at STIR THE POTS
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Below are photos of the bread I entered for the event Plötziade, inspired by blogger, baker Lutz Geißler. It took his direction and several tries... Continue reading
Posted 7 days ago at STIR THE POTS
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Senatore Cappelli is a heritage flour. Finely milled durum wheat or semola rimacinata. The longer grains, and height of the stalk are characterisitic of this... Continue reading
Posted Apr 16, 2014 at STIR THE POTS
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Mahalo! Thats a great Hawaian term for "thanks." I give such thanks to the now-deunct site known as Māʻona, once run by Alan the blogger.... Continue reading
Posted Apr 15, 2014 at STIR THE POTS
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Playing devil's advocate with skura flour before my bag runs out. Here I used the Ken Forkish, Flour, water,salt and yeast formula. A straight dough... Continue reading
Posted Apr 14, 2014 at STIR THE POTS
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Foie gras is controversial liver of duck or goose. As a chef I like it, and my gourmande friend Thierry Delabre channeled that most delectable... Continue reading
Posted Apr 13, 2014 at STIR THE POTS
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For a long time I'd wanted to make an unusual terrine, something not usually found in the palate of charcuterie. So I took my standard... Continue reading
Posted Apr 12, 2014 at STIR THE POTS
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Quail eggs can be quite a bit of work to peel or crack, so I purchased a set of quail egg cutters. Menacing, they remind... Continue reading
Posted Apr 11, 2014 at STIR THE POTS
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My first Lahmajoon, Armenian style, was eaten in Montreal at Chez Apo. What a simple and delicious treat. Lamacun (or lahmajoon) is something akin to... Continue reading
Posted Apr 10, 2014 at STIR THE POTS
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A crate of beer suggestions From the Swiss mountains, L'Amoureuse. It's a wine grape brewed beer. It's amazing. Crossing the French border, try Brasserie Du... Continue reading
Posted Apr 9, 2014 at STIR THE POTS
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Pane di Matera is a bread from Basilicata, which is located on the arch of the Italian boot. With its geographical protection, Pane di Materia... Continue reading
Posted Apr 8, 2014 at STIR THE POTS
Cheers Norbert, we aim to please...just a lot of things to say...
Toggle Commented Apr 7, 2014 on Scotch Eggs at STIR THE POTS
Make your own butter with cream...and Torontonians need some Quebecer's to teach them some Frenchy stuff!
Hey Norbert, well, these had potential...more push and well, I am having issues since my best ever croissants...still, trying durum I felt was interesting for color, extensibility and just the hell of it! Goat butter is still a bit strange..more like lard texture and funky goat cheese...combined with Southern Italian sunny flour,goat butter and ballsy French flair...what else could you screw up?
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Baker Lutz Geißler has put up a challenge worthy of the phrase, "give 10 bakers a recipe and you'll get ten different breads!" Well, I've... Continue reading
Posted Apr 7, 2014 at STIR THE POTS
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Recently I was asked by a client to make Scotch egg. They have been trending in social food media for awhile, but I never had... Continue reading
Posted Apr 6, 2014 at STIR THE POTS
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Somebody called this attempt of my latest croissants, "braveheart". Not because I made them from two different flours; finely milled durum - semola rimacinata -... Continue reading
Posted Apr 5, 2014 at STIR THE POTS
It's addictive David!
Toggle Commented Apr 4, 2014 on Bagnet Vert at STIR THE POTS
As per il Maestro di skura, Antonino Esposito....he let me know...even if I am a stubborn eretico! Antonino Esposito Nel grano Arso c'è una percentuale di farina di forza 300 W riesce a lievitare anche con lievito madre e solo che nel cornetto ci sono molti grassi e quindi fa fatica ma io proverei a fare un bel rinfresco alla madre e poi impastare oppure con appena 2 gr di lievito ti crei prima un impasto di 100 gr poi impasti insieme al lievito madre rinfrescato
Toggle Commented Apr 4, 2014 on Cornetti 29% Skura at STIR THE POTS
Domenico...Amico....I love your pride...and yet, if you don't try, or even see beyond stubborn nationalism...it's just predjudice...French is a capital F....not something you'd want to forget....baci e abraccio amico mio! Jeremy
Toggle Commented Apr 4, 2014 on Cornetti 29% Skura at STIR THE POTS
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I'm still aiming to use a grano arso flour mix to use with laminated dough (particularily croissants), but Domenico isn't convinced that French croissants are... Continue reading
Posted Apr 4, 2014 at STIR THE POTS