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Jonitin
Recent Activity
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Chestnuts in Panettone? In this Milanese sweet bread that is usually studded with raisins and candied citrus, that would be considered heresy for more orthodox... Continue reading
Posted 2 days ago at STIR THE POTS
From Peaky Blinders. A great crime series set in post WWI England. Terrific story, acting, and cinematography. If you're in UK, you got this before... Continue reading
Posted 5 days ago at STIR THE POTS
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Bread slicing isn't the most difficult task; basically it is a back-and-forth motion. Simple, right? But when I spotted this antique Danish slicer, I had... Continue reading
Posted Nov 18, 2014 at STIR THE POTS
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Cold bulk fermentation is a baking science geared to increasing flavors (or slowing down) dough. It takes exploration (aka work!). So when my baker friend... Continue reading
Posted Nov 15, 2014 at STIR THE POTS
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Baba rhum is a rum soaked pastry whose origins were in Poland, by way of Alsace and Lorraine. A relative of the babka, I think... Continue reading
Posted Nov 13, 2014 at STIR THE POTS
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When I was playing micro baker I picked up a book from school and decided to give reverse puff pastry a go. It's a process... Continue reading
Posted Nov 12, 2014 at STIR THE POTS
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Milk bread (pain au lait) is less difficult to make than a brioche. And though its texture is similar (but less buttery) it can tak... Continue reading
Posted Nov 10, 2014 at STIR THE POTS
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When I heard about Elisia Menduni's new book Sicilia La Cucina Di Casa Planeta, I wanted a copy. My food maven/teacher/tour guide Judy Witts Francini... Continue reading
Posted Nov 5, 2014 at STIR THE POTS
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Rimacinata is a term for the finest milled semolina flour (aka durum). Using my new mill, I started out with a pasta grade semolina flour... Continue reading
Posted Nov 4, 2014 at STIR THE POTS
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When I heard that writer/baker Sam Fromartz had a book coming out, I squeezed my fingers on my ipad and got a digitized copy. In... Continue reading
Posted Nov 3, 2014 at STIR THE POTS
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Bread bakers make for a humble, friendly community. Wolfgang Süpke exemplifies such spirit. Meeting him via social media, I asked him for a link about... Continue reading
Posted Nov 2, 2014 at STIR THE POTS
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In my eternal quest at the perfect sourdough Verace Napoletano pizza, I have tried various approaches. In my latest, I tried a autolyse of sorts;... Continue reading
Posted Nov 1, 2014 at STIR THE POTS
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Recently I was invited to Abbottega for an evening celebrating the food and wines of Rome. Put together by Sara De Bellis (a native of... Continue reading
Posted Oct 31, 2014 at STIR THE POTS
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Maple Syrup Pie (or tarte au sirop d'érable) is a favorite in Montreal but my first bite came in the boroughs of New York, namely... Continue reading
Posted Oct 23, 2014 at STIR THE POTS
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No better time than autumn to try out another sourdough version of croissants! What began on a Sunday with making detrempe, it sat overnight for... Continue reading
Posted Oct 22, 2014 at STIR THE POTS
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Miche, the classic round loaves of bold, brown, crusty bread. I've a certain affinity to classic French country breads, something to slice for tartines, crumble... Continue reading
Posted Oct 21, 2014 at STIR THE POTS
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This is signature loaf of my friend Sara at her bakery Pizca Good Bakes in Sitges, Spain. Using her as inspiration, I baked three loaves... Continue reading
Posted Oct 20, 2014 at STIR THE POTS
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For a long while I wondered what it would be like to mill my own flour. So I ordered an German Komo mill, and, along... Continue reading
Posted Oct 19, 2014 at STIR THE POTS
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Baguettes are the simplest of breads, or so one would think, considering they're made from a few core staples; flour, water, salt and yeast. Last... Continue reading
Posted Oct 2, 2014 at STIR THE POTS
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Looking for a new dessert at work, I was inspired by online photos from Swedish baker Beesham Soogrim. They were for a apple cake that... Continue reading
Posted Sep 30, 2014 at STIR THE POTS
Thank you Meeghan, same with me...baking is taking a back seat to work as usual...which is a drag... WFO, wow...in my dreams! Thanks for your comments! jeremy
Toggle Commented Sep 28, 2014 on Barbari Flatbread at STIR THE POTS
Cheers Meehgan, Such a fine and delicious bread...if I had a real oven, wood burning...I would do these for a business no doubt! How's things with you?? Jeremy
Toggle Commented Sep 27, 2014 on Barbari Flatbread at STIR THE POTS