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Jonitin
Recent Activity
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I have given up baking for farming. More accurately, I'm making a city-guy's attempt at gardening, transforming my withered fire escape into a budding ranch... Continue reading
Posted 2 hours ago at STIR THE POTS
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Pavé describes a stone road, those famous ones ridden during the classic bicycle race Paris Roubaix (The hell of the north). It's also a term... Continue reading
Posted 2 days ago at STIR THE POTS
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The July sweltering heat has me churning gelato and sorbet. Recently I have been searching for tips on making the Mexican popsicles known as "paletas."... Continue reading
Posted 6 days ago at STIR THE POTS
Hi Laura, never enough, the amount is spot on, the filling just right...In fact I've done it with blueberries too and there's a version similar with kiwi! Cheers!
Toggle Commented Jul 13, 2018 on Clafoutis Tart at STIR THE POTS
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Summer just started for many people, but at work, our season is now winding down. Soooo? Well, it inspired me to buy that sensually iconic... Continue reading
Posted Jul 13, 2018 at STIR THE POTS
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Below is a shot of my results at Soul Crumbs' Pane Nostrum (our daily bread). Keeping in mind the mantra, "baking differently." While off on... Continue reading
Posted Jul 11, 2018 at STIR THE POTS
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With a package of smoked salmon sitting in my fridge it was time for some bagels. Here's my small batch! Continue reading
Posted Jul 8, 2018 at STIR THE POTS
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My mother is gone. In the future we will share a more elaborate tribute (perhaps many, as there couldn't be enough), but believe it or... Continue reading
Posted Jul 4, 2018 at STIR THE POTS
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"Bake differently" is Carlo di Cristo's mantra. That was my approach to his recipe for "Mediterranera," a loaf that reflects this terrific baker's holey bread.... Continue reading
Posted Jul 1, 2018 at STIR THE POTS
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With three types of heritage and ancient grain flours in my larder, (Miracolo, Pane Nero, Red Turkey) I mixed the loaf with a semola-rimacinata, liquid... Continue reading
Posted Jun 27, 2018 at STIR THE POTS
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Here's a formula from the latest Bread Lines #26. I was not sure it would work but, voila, it did! It's a classic brioche using... Continue reading
Posted Jun 19, 2018 at STIR THE POTS
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Justin Dean is a food wizard. I heard about him through my former sous-chef Bob del Grosso. Justin interested me because of his multi-skilled abilities.... Continue reading
Posted Jun 17, 2018 at STIR THE POTS
Hi David, so far I used the Bolles and Ingmar, both are fabulous and I'd recommend them for the power with fermentation....and the taste... The Rouge de Bordeaux flour from https://bartonspringsmill.com I haven't used yet, but looking forward to result.... Cheers, Jeremy
Toggle Commented Jun 14, 2018 on Fresh Flour at STIR THE POTS
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Steve Horton is a Minnesota-based baker and miller. His company Baker's Field mills locally-produced grains. In addition, he runs a bakery using his own flour.... Continue reading
Posted Jun 14, 2018 at STIR THE POTS
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Anthony Bourdain was a bright light in a food world already rich in color. Feet grounded, perpetually curious, a natural raconteur, he was a man... Continue reading
Posted Jun 8, 2018 at STIR THE POTS
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For me, Carlo Di Cristo is the bread baker version of a Rorschach test. Looking at his baking opens up my imagination while testing my... Continue reading
Posted Jun 8, 2018 at STIR THE POTS
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Four days past our annual Spring Fling, I had leftover scraps of donut and pizza dough. Given this was sourdough, I was reminded what my... Continue reading
Posted Jun 4, 2018 at STIR THE POTS
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Intrigued by a whole grain loaf featured in the latest issue of Bread Lines, I tried it at home, adapting their recipe using a heritage,... Continue reading
Posted May 31, 2018 at STIR THE POTS
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At my job, we celebrate the coming of summer with Spring Fling, an annual event that overlaps Memorial Day. It's a night where often 400... Continue reading
Posted May 28, 2018 at STIR THE POTS
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Baking is part science, part art. Call it erotic chemistry requiring sensitivity to feel, scent, pacing. Blah, blah, blah. What am I trying to tell... Continue reading
Posted May 26, 2018 at STIR THE POTS
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My workplace finally entered the 21st century in the form of a vacuum-sealing food saver. Goodbye, foodstuffs wrapped with multiple layers of plastic and wax... Continue reading
Posted May 22, 2018 at STIR THE POTS
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Robert Segovia-Welsh and me are very different guys. He lives in the ancient woods of North Carolina. I live in an ancient apartment building in... Continue reading
Posted May 16, 2018 at STIR THE POTS
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Remodeling my kitchen at home, I have had little time to bake. So instead of keeping my starter out on my counter, I put it... Continue reading
Posted May 13, 2018 at STIR THE POTS
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A few months ago, Soul Crumbs baker Carlo di Cristo contacted me that he would be visiting New York. I had wanted to interview him... Continue reading
Posted May 9, 2018 at STIR THE POTS
For a faux T80, I do 20% whole wheat and the rest white wheat..