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I had to go spend time in the dentist chair on my birthday. Not fun! So why not follow it with a lunch break at... Continue reading
Posted yesterday at STIR THE POTS
For a belated birthday celebration, I was treated to dinner at Agern, a Danish-inspired restaurant focused on sustainable, seasonal cuisine and headed by Icelandic chef... Continue reading
Posted 3 days ago at STIR THE POTS
My rye and wheat levains have had strange results lately. These include uneven rising and acidic smells. I reasoned it was due to uneven baking... Continue reading
Posted 5 days ago at STIR THE POTS
Thanks David, I'm sort of a Napolitano snob, but I did get some coffee from a American company and it was so under roasted, was like drinking diner coffee... I'll have to check out some of those you mentioned. Jeremy
Toggle Commented 7 days ago on Coffee Thoughts at STIR THE POTS
Coffee is my designated drug of choice. Obviously, I'm not alone, as Starbucks imperial dynasty makes clear. And of course that's nothing new. Among the... Continue reading
Posted Mar 17, 2017 at STIR THE POTS
My brother introduced me to salt baked fish. It's a simple, clean tasting method for baking fish. Besides the fish (any white fish will do)... Continue reading
Posted Mar 14, 2017 at STIR THE POTS
Recently, my baker friend Marcos Cerutti shared a baguette formula that uses high extraction flour which is a 80-percent milled wheat flour. He told me... Continue reading
Posted Mar 10, 2017 at STIR THE POTS
Thanks Nick, I also had retarded the dough. After a regular shift at work, waiting wasn't going to happen, patience and strange climatic conditions too can make baking crazy! Tasted good though?!
Toggle Commented Mar 8, 2017 on Blowouts at STIR THE POTS
Despite recently purchasing an oven with a built-in proofer, a recent bake still resulted in what's known as a "blow out." A blowout is when... Continue reading
Posted Mar 7, 2017 at STIR THE POTS
Basile Kamir is a legendary Paris-based boulanger I have always wanted to meet. Visiting France a few years ago, I managed to find his bakery.... Continue reading
Posted Mar 4, 2017 at STIR THE POTS
Hi Andrew, welcome to my world of rye, hahahh,my latest I found didn't work, it's taken a new batch of rye flour I bought, finally the sour is looking healthy. As you may know, a lot of German bakers don't keep a rye for a long time, it can go south or turn into ergot?! And this course I will take will be posted on...meanwhile, back to my lab!! Cheers, Jeremy
Toggle Commented Mar 1, 2017 on Nordic Rye NYTimes at STIR THE POTS
New appliances for kitchens increasingly seem like Dollar Store hardware, cheap to buy and quick to break, totally disposable. When my latest Breville espresso machine... Continue reading
Posted Mar 1, 2017 at STIR THE POTS
Masters of Charcuterie is an annual event in New York City. This year it was held in in my borough of Queens at Flushing Hall.... Continue reading
Posted Feb 27, 2017 at STIR THE POTS
Hi Karen, yes it's not common, but in Italian baking, it is used to perk up the levain, reducing acidity too..
Toggle Commented Feb 26, 2017 on It's About the Starter at STIR THE POTS
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 Feb 23, 2017 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 Feb 20, 2017 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