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Known as Carta di musica (translation: sheets of music), this Sardinain flat bread got its name because, baked in hot wood ovens , it puffs... Continue reading
Posted 27 minutes ago at STIR THE POTS
My recent loaf of bread with my milled kamut, I increased my levain to 50% in the final mix with a firm starter, which made... Continue reading
Posted 3 days ago at STIR THE POTS
Below are some photos of meat pies, made benefit of my friend Brad Preznant's recipe, now living in New Zealand. With access to a reservoir... Continue reading
Posted 5 days ago at STIR THE POTS
A neighbor of mine in Sunnyside introduced me a new restaurant in Queens. Please understand. That's no small event for a borough that may have... Continue reading
Posted 6 days ago at STIR THE POTS
Lyn, link to exact formula wasn't working so I posted my copy! Cheers, Jeremy
Toggle Commented Jan 24, 2015 on Buckwheat/Spelt bread at STIR THE POTS
The other day attended The DSWS Annual Grand Portfolio Tasting. Held at New York's Four Season's hotel restaurant, packed with wine buyers, chefs and producers,... Continue reading
Posted Jan 24, 2015 at STIR THE POTS
Who gets to name a bread? Who gets to give their stamp of approval to say whether the bread lives up to the name? There's... Continue reading
Posted Jan 23, 2015 at STIR THE POTS
Like boxes of chocolate, you never know what a bottle of wine will bring. Learning to read the label helps! It helps, too, if -... Continue reading
Posted Jan 18, 2015 at STIR THE POTS
Suffering from a jones for poppy-seed bread, I stopped into my local Turkish food market and asked for poppy seeds to grind. The guy told... Continue reading
Posted Jan 15, 2015 at STIR THE POTS
Salt dried cod is a favorite among North Atlantic, Caribbean and Mediterranean sea faring communities; all of whom ventured out to the Newfoundland's Grand Banks... Continue reading
Posted Jan 12, 2015 at STIR THE POTS
My friend recently asked me a simple formula for müesli bröt. I had a few tested formulas, one straight yeast and the other sourdough. The... Continue reading
Posted Jan 10, 2015 at STIR THE POTS
French scrambled eggs with caviar for the New Years, reusing the egg shells after rinsing in hot water. My little mouiller; toasted and buttered like... Continue reading
Posted Jan 9, 2015 at STIR THE POTS
Having a leg of lamb leftovers from the holidays, I decided to put together some home-made souvlaki, starting with freshly baked pita. A good shot... Continue reading
Posted Jan 5, 2015 at STIR THE POTS
At work, we lack a wood fired pizza oven. What we do have is an oven that manages beautifully at 900 degree. Here's some overnight... Continue reading
Posted Jan 3, 2015 at STIR THE POTS
These little rolls are a simple to produce Italian brioche, though enriched with fewer eggs and substituting extra virgin olive oil for butter. The batch... Continue reading
Posted Dec 31, 2014 at STIR THE POTS
Here is a bread mix that includes a sprouted organic grain flour soaker along with home milled sprouted wheat grains. It's based on a Bouley... Continue reading
Posted Dec 30, 2014 at STIR THE POTS
My first Pandolce Genovese was made at school where we used baking powder. Below is a recent bake using sourdough. Incorporating several feeds, it's a... Continue reading
Posted Dec 29, 2014 at STIR THE POTS
Zampina are lamb sausages from Puglia. I first heard of them from my friend Michele in Montreal. He kindly shared the recipe and my first... Continue reading
Posted Dec 26, 2014 at STIR THE POTS
Though many pizzaioli tend to make yeasted pizza, my aim is to go all natural with wild yeast. Below are shots of my last batch,... Continue reading
Posted Dec 25, 2014 at STIR THE POTS
While milling some durum into rimacinata at home, I revisited the Pane di Altamura DOP on making Pane di Altamura. Using well-refreshed lievito naturale, I... Continue reading
Posted Dec 24, 2014 at STIR THE POTS
One of my favorite "all time" favorite holiday desserts is stollen, the famed fruit and nut bread from Germany, Dresden to be exact. Here's a... Continue reading
Posted Dec 23, 2014 at STIR THE POTS
Einkorn is the ancient grain that's regained popularity recently. But it remains something of a mystery when it comes to handling. While high in protein,... Continue reading
Posted Dec 22, 2014 at STIR THE POTS
Over the weekend a friend asked me to replicate a Montreal-style bagel, the softer cousin to the more dense and jaw breaking type made in... Continue reading
Posted Dec 21, 2014 at STIR THE POTS
Just received a wonderful panettone from Torino, Italy. It comes from Alessandro Spoto, master baker at Voglia di Pane. What a surprise and wonderful gift.... Continue reading
Posted Dec 20, 2014 at STIR THE POTS