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Jonitin
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Baguette Poolish
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The baguette with poolish is a pre-fermented dough with a bit of malt. It also has longer fermentation then the baguette tradition, which just uses... Continue reading
Posted May 8, 2013 at STIR THE POTS
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Fig Yeast
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For a while I had a mason jar of wild water ferment with barley seeds. In the past, I have used it to bake some... Continue reading
Posted May 5, 2013 at STIR THE POTS
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Half Sprouted Wheat Bagels
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Trying to improve the flavor and guilt-free feeling of noshing a bagel, I decided to do a straight formula splitting the white wheat with some... Continue reading
Posted May 4, 2013 at STIR THE POTS
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Pane Casalinga
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Below is a bread morphed from the original formula for "Extreme loaf. Either through luck or carelessness, I mixed up sour dough, instead using a... Continue reading
Posted May 2, 2013 at STIR THE POTS
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Made In House
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My breakfast cook asked if I had hot dog rolls in house. "No,but I'll make some", I said. Watching me prepare a quick, loosely adapted... Continue reading
Posted May 1, 2013 at STIR THE POTS
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I Need An Oven
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"You look like you are making some serious pizza. Might be time for you to build or buy a wood burner! I'd be glad to... Continue reading
Posted Apr 26, 2013 at STIR THE POTS
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Food and Wine
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Posted Apr 25, 2013 at STIR THE POTS
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NY Cheesecake
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Making some New York cheesecake at work, I was reminded of cookies made by Granny Barwick, sage of the back of the box" oatmeal cookies.... Continue reading
Posted Apr 22, 2013 at STIR THE POTS
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Baguette Tradition
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Baguette Tradition. Yes, there are rules in baguettes, from their size, flour, time alotted to ferment, shape, cut and bake. Here's my recent attempt at... Continue reading
Posted Apr 11, 2013 at STIR THE POTS
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Food Photo's
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Posted Apr 9, 2013 at STIR THE POTS
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Pure Miche
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Miche, a bread I've made for years, reminds me of my mother's accounts of growing up in a mountain village in France's Var region. She... Continue reading
Posted Apr 7, 2013 at STIR THE POTS
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Tropical Fruit Tart
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Many years ago when I was a budding pastry cook, I had the task to make a pastry cart for lunch and dinner service. One... Continue reading
Posted Apr 5, 2013 at STIR THE POTS
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Zen and the Art of baking
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A few weeks ago, I chatted about bread and writing with baker philosopher, Jean-Philippe de Tonnac. He has been coaching and coaxing me to jot... Continue reading
Posted Apr 4, 2013 at STIR THE POTS
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No Maintenance Baguette
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Here's something worth a share from a recent finding: Jeffrey Hamelman's six ways baguette. His approach reminded me a bit of Dan Lepard's simple stretch-and-fold... Continue reading
Posted Apr 3, 2013 at STIR THE POTS
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Hey Teresa! I hadn't done a six plait for a long time and used Maggie Glezer's video as a reminder! Next...hmmm...hard to say..as I'm battling a sore shoulder and allergies..but I'll come up with something...actually have a formula from a friend for a Cypriot bread with olives, fennel, onions and herbs...
Toggle Commented Apr 2, 2013 on Bread Is My Religion, Baking It My Prayer at STIR THE POTS
Bread Is My Religion, Baking It My Prayer
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Between two overlapping holidays in the Judeo-Christian calenders, Passover and Easter, I've been baking, and yes I didn't do the right thing. I made hot... Continue reading
Posted Apr 1, 2013 at STIR THE POTS
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Chocolate Eclairs
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The eclair, "choux pastry" filled with cream and glistening with "fondant." It's that quintissential French dessert that can be spectacularly satisfying, or just darn awful.... Continue reading
Posted Mar 28, 2013 at STIR THE POTS
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Mac & Cheese
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Mac and cheese. It's a dish that inspires snark from many of us chefs. But honestly, I love it. From it's creation myth - in... Continue reading
Posted Mar 27, 2013 at STIR THE POTS
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Ode to Oaxaca
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Recently I had the good fortune to meet Ruth Alegria, a former restaurant owner who now leads culinary tours to Mexico. When she posted a... Continue reading
Posted Mar 25, 2013 at STIR THE POTS
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Perception
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Recently I heard that the Sony building was being sold. Back in the late nineties I spent a few years working under the infamous Barry... Continue reading
Posted Mar 24, 2013 at STIR THE POTS
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Grapeseed Flour
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When I'd first purchased Richard Bertinet's book on bread, I'd remember seeing something about grapeseed flour from Canada. At the time, I thought it a... Continue reading
Posted Mar 22, 2013 at STIR THE POTS
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The Dutch
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For some time I've wanted to try Chef Andrew Carmellini's Soho restaurant, "The Dutch." Described on the website as "a neighborhood restaurant serving American food,"... Continue reading
Posted Mar 20, 2013 at STIR THE POTS
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Anatomy of a terrine
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Posted Mar 19, 2013 at STIR THE POTS
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Blue Hill
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For awhile now, I've been curious to try Dan Barber's farm-to-table food at Blue Hill. When my wife made reservations, it was time to finally... Continue reading
Posted Mar 18, 2013 at STIR THE POTS
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Saint Patrick's Pie
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Pizza pie. Yeah, that's right; Irish pizza. Why not? Americans are known for wacky pizza toppings. Just take the so-called Hawaiian pie that uses pineapple... Continue reading
Posted Mar 17, 2013 at STIR THE POTS
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