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Jonitin
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Originally from France, Quentin Berthonneau now works in South Melbourne, Australia, heading the bakery at Chez Dré. You'll find some of terrific breads he's baking... Continue reading
Posted 3 days ago at STIR THE POTS
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Baking before last week's blizzard, I noticed lack of oven spring in a miche. Worse, 40 minutes into the bake, I spotted an uneven color.... Continue reading
Posted 5 days ago at STIR THE POTS
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Italian beer is... well, let's just say it ain't got the rep of Italian wine. Well, artists are loved for bringing magic to our world,... Continue reading
Posted 6 days ago at STIR THE POTS
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My good friend and chef Tom is great to watch in the kitchen. My video of him tying up a Christmas party beef filet sucked... Continue reading
Posted Jan 28, 2016 at STIR THE POTS
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Usually at work we reserve lobster for the summer, whether served alone or in various guises, garnishes and salad. But this autumn - and more... Continue reading
Posted Jan 26, 2016 at STIR THE POTS
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It may be nostalgia. It may be January's chilly temperatures. Maybe the two go together. Regardless, I've been going into a retro food phase. Most... Continue reading
Posted Jan 24, 2016 at STIR THE POTS
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Testing a formula for sourdough ciabatta, and inspired by my friarielli, I decided to fill the holey crumb. Using a mix of porchetta and a... Continue reading
Posted Jan 21, 2016 at STIR THE POTS
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Got a note recently. Hi Jeremy! Wanna try out any bread recipes from the new book?!? (fingers crossed). Happy to oblige, the results were photographed... Continue reading
Posted Jan 19, 2016 at STIR THE POTS
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While foraging my fridge New Years eve for a dessert ideas, I decided to make a cake with some puff pastry, specifically an epiphany cake,... Continue reading
Posted Jan 18, 2016 at STIR THE POTS
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Multi tasking while baking a büche can be stressful. It's a complicated bake. So when I attempted a chocolate sponge and got a brick instead,... Continue reading
Posted Jan 17, 2016 at STIR THE POTS
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Over the holidays, I made a large batch of Panettone for gifts. I also wanted one to post on Christmas for breakfast. As usual, all... Continue reading
Posted Jan 16, 2016 at STIR THE POTS
Thanks, my friend. Actually only went to Santiago. Next trip hope we can take your advice, though Santiago was magnificent.
Toggle Commented Jan 15, 2016 on Vamanos Santiago at STIR THE POTS
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Stir the Pots is going to Cuba. To be precise, we're going to Santiago de Cuba. We will be there for two weeks to research... Continue reading
Posted Dec 30, 2015 at STIR THE POTS
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Sottocaso is the name of a pizza group that is inviting and delicious. There are three New York City locations; Boreum, Williamsburg and soon in... Continue reading
Posted Dec 28, 2015 at STIR THE POTS
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This year's stollen is a hybrid that I tapped into the method for making from Maggie Glazer's book, Artisan Baking in America. Stollen usually with... Continue reading
Posted Dec 25, 2015 at STIR THE POTS
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Inspired by Gregoire Michaud's EM micro-organism baguettes, I made a batch with wild yeast. The results were amazing. The crust was somewhat soft but still... Continue reading
Posted Dec 24, 2015 at STIR THE POTS
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Back to Louis Lamour's baguette tradition. Baked a few batches, including one for a charity function. Louis' formula is a sure path to a perfect... Continue reading
Posted Dec 22, 2015 at STIR THE POTS
From our friend Egoitz Fernandez, a favorite of his. The night before: Mix together the corn and water (Water at 90 degrees Celsius) until there... Continue reading
Posted Dec 21, 2015 at STIR THE POTS
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I met Egoitz Fernandez (Fagus) at the pop up started by Dan Lepard and Iban Yarra in Donostia (San Sebastian) Spain. My first memory of... Continue reading
Posted Dec 20, 2015 at STIR THE POTS
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Carbon vegetal is an emerging trend - coal transformed into nurturance. I had originally thought of using squid ink to create a sandwich bread for... Continue reading
Posted Dec 15, 2015 at STIR THE POTS
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Working Christmas parties at work has cut down time for making my Chanukah favorite, Sufganyiot. But last Sunday I took a few minutes and visited... Continue reading
Posted Dec 13, 2015 at STIR THE POTS
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A few months back we were contacted by a Paris-based journalist for an interview on bakers. Johanne Courbatere De Gaudric had found me (Jeremy) via... Continue reading
Posted Dec 12, 2015 at STIR THE POTS
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When it comes to essential foods, few people would think of breasts. Specifically female breasts. An Italian photographer would like to change that notion. '... Continue reading
Posted Dec 9, 2015 at STIR THE POTS
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Thanksgiving is over, but with chestnuts and pumpkin still in my larder, I invited my friend Domenico to come over and create an Italian spin... Continue reading
Posted Dec 7, 2015 at STIR THE POTS
Hi Janet, 350F for 45 minutes to an hour...for 1 kilo of dough.
Toggle Commented Dec 6, 2015 on Panettone kaboom! at STIR THE POTS