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Jonitin
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En realitat és sicilià ... Igual que amb els altres que he utilitzat del molí, Filippo Drago.http://molinidelponte.com
Toggle Commented 4 days ago on Bake Maiorca at STIR THE POTS
Gracias Milagros...still some tweaking and deciding on fermentation method...too much acid maybe? Biga's work, or straight yeast...but I think it was my first try, so....will keep at it!
Toggle Commented 4 days ago on Bake Maiorca at STIR THE POTS
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As any regular reader here knows, I'm a big fan of using ancient grains. And you may have also noticed, I also don't always find... Continue reading
Posted 5 days ago at STIR THE POTS
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If you make it to Schaller & Webers, try their German Stube. Visiting recently, I tried their currywurst, pretzel and a draft pilsner. Though it... Continue reading
Posted Aug 9, 2017 at STIR THE POTS
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Visiting New York's Upper East Side, I visited what was once known as German Town, a roughly-10 block area between 79th-89th and east of Third... Continue reading
Posted Aug 5, 2017 at STIR THE POTS
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Far Breton is a tart made with rum-soaked prunes. Until now, I have never tried baking them, reserving my admiration to stares of longing at... Continue reading
Posted Aug 2, 2017 at STIR THE POTS
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Kougelhopf, an Alsatian classic that is something between cake and bread, is perfect with hot coffee. Yes, it's summer and the city streets are baking.... Continue reading
Posted Jul 30, 2017 at STIR THE POTS
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Lobster rolls at work are always a hit. This year they sold out. Some photos that capture parts of the process. Continue reading
Posted Jul 27, 2017 at STIR THE POTS
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When I first started to bake professionally, classic tarts were one of my favorites. Here is a favorite; flan Parisien. It's something that you'd find... Continue reading
Posted Jul 25, 2017 at STIR THE POTS
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Often I complain of awful bakes, blaming either my work schedule or things like my starter. The truth is usually I am just a lazy... Continue reading
Posted Jul 21, 2017 at STIR THE POTS
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Mischbrot is a classic rye. My first try was a disaster. Having used an Ian Lowe formula, I reached out to the master, himself. Ian... Continue reading
Posted Jul 18, 2017 at STIR THE POTS
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Below are shots of a loaf bread using commercial yeast. It's in the whole grain mode, using a healthy portion of sprouted wheat and Swedish... Continue reading
Posted Jul 16, 2017 at STIR THE POTS
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When your levain is at its peak, why not make some Castevetrano-inspired biscotti piccanti? Okay, it's a clunky question with no need to answer. But... Continue reading
Posted Jul 13, 2017 at STIR THE POTS
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Challatone. Hey, friends, take notice, we're introducing a new entry to the world stage of lazy baking. It started with no premonition of greatness. And... Continue reading
Posted Jul 10, 2017 at STIR THE POTS
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Jean George Vongerichten’s latest restaurant, abcV, has a name that is hard to say quickly (just try!) but it’s easy to enjoy. And given it... Continue reading
Posted Jul 8, 2017 at STIR THE POTS
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Nothing useful should go to waste. Take extra starter. The other day, I found my sweet levain leaking from its mason jar. Luckily it overflowed... Continue reading
Posted Jul 6, 2017 at STIR THE POTS
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Following our government pulling us out of the Paris Climate Accords, you may (like me) want to drown your sorrows chewing a toasty bagel. Seriously,... Continue reading
Posted Jul 4, 2017 at STIR THE POTS
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This year's food fair, Fuori Fancy included a mobile pizza truck run by Jimmy Caponi. He and Rick Easton shared the space and created some... Continue reading
Posted Jun 30, 2017 at STIR THE POTS
Hmm...that isn't a cake Mueni?
Toggle Commented Jun 28, 2017 on Small Oven Baking at STIR THE POTS
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Hankering for pork buns, the type made at David Chang's Noodle shop, I decided to make some at home. Pulled out a spreadsheet, opened up... Continue reading
Posted Jun 27, 2017 at STIR THE POTS
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My butcher's name is Jonel. His pork shop has been a favorite for years. When he gave me a great tip on sharpening knives, I... Continue reading
Posted Jun 25, 2017 at STIR THE POTS
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This past weekend, a dream came true. I finally met Rachael S. Mamane, author of the excellent cookbook, Mastering Stocks and Broths, and was invited... Continue reading
Posted Jun 23, 2017 at STIR THE POTS
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Here's a challenge. Say this out loud; "Pane carasau con le uova." My publisher Jonathan tried this feat several times. He gave up after on... Continue reading
Posted Jun 22, 2017 at STIR THE POTS
And I just bought a PH tester!
Toggle Commented Jun 20, 2017 on Dansker Rye at STIR THE POTS