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Jonitin
Recent Activity
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Often I complain of awful bakes, blaming either my work schedule or things like my starter. The truth is usually I am just a lazy... Continue reading
Posted yesterday at STIR THE POTS
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Mischbrot is a classic rye. My first try was a disaster. Having used an Ian Lowe formula, I reached out to the master, himself. Ian... Continue reading
Posted 4 days ago at STIR THE POTS
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Below are shots of a loaf bread using commercial yeast. It's in the whole grain mode, using a healthy portion of sprouted wheat and Swedish... Continue reading
Posted 6 days ago at STIR THE POTS
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When your levain is at its peak, why not make some Castevetrano-inspired biscotti piccanti? Okay, it's a clunky question with no need to answer. But... Continue reading
Posted Jul 13, 2017 at STIR THE POTS
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Challatone. Hey, friends, take notice, we're introducing a new entry to the world stage of lazy baking. It started with no premonition of greatness. And... Continue reading
Posted Jul 10, 2017 at STIR THE POTS
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Jean George Vongerichten’s latest restaurant, abcV, has a name that is hard to say quickly (just try!) but it’s easy to enjoy. And given it... Continue reading
Posted Jul 8, 2017 at STIR THE POTS
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Nothing useful should go to waste. Take extra starter. The other day, I found my sweet levain leaking from its mason jar. Luckily it overflowed... Continue reading
Posted Jul 6, 2017 at STIR THE POTS
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Following our government pulling us out of the Paris Climate Accords, you may (like me) want to drown your sorrows chewing a toasty bagel. Seriously,... Continue reading
Posted Jul 4, 2017 at STIR THE POTS
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This year's food fair, Fuori Fancy included a mobile pizza truck run by Jimmy Caponi. He and Rick Easton shared the space and created some... Continue reading
Posted Jun 30, 2017 at STIR THE POTS
Hmm...that isn't a cake Mueni?
Toggle Commented Jun 28, 2017 on Small Oven Baking at STIR THE POTS
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Hankering for pork buns, the type made at David Chang's Noodle shop, I decided to make some at home. Pulled out a spreadsheet, opened up... Continue reading
Posted Jun 27, 2017 at STIR THE POTS
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My butcher's name is Jonel. His pork shop has been a favorite for years. When he gave me a great tip on sharpening knives, I... Continue reading
Posted Jun 25, 2017 at STIR THE POTS
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This past weekend, a dream came true. I finally met Rachael S. Mamane, author of the excellent cookbook, Mastering Stocks and Broths, and was invited... Continue reading
Posted Jun 23, 2017 at STIR THE POTS
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Here's a challenge. Say this out loud; "Pane carasau con le uova." My publisher Jonathan tried this feat several times. He gave up after on... Continue reading
Posted Jun 22, 2017 at STIR THE POTS
And I just bought a PH tester!
Toggle Commented Jun 20, 2017 on Dansker Rye at STIR THE POTS
Wow...well I figured your name sounds Danish? Tebirkes are what? This is a great bread, but I am partial to more German loaves of rye..
Toggle Commented Jun 20, 2017 on Dansker Rye at STIR THE POTS
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Ever since my class on Danish rye bread, I've struggled to recreate it. Something kept getting in the way, specifically around sourdough fermentation that showed... Continue reading
Posted Jun 20, 2017 at STIR THE POTS
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Carta di Musica is a classic Sardinian sheet bread. It can be challenging to make. Keep a sharp knife to split the billowing air pockets.... Continue reading
Posted Jun 18, 2017 at STIR THE POTS
Biscotti is a cookie...
Toggle Commented Jun 16, 2017 on Biscotti Maiorca at STIR THE POTS
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It's been a long time without a bit of Jewish rye, the caraway seeded deli variety. Suffering from the nostalgia for a smoked meat sandwich... Continue reading
Posted Jun 15, 2017 at STIR THE POTS
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I first tried Dizengoff's Israeli frozen lemonade at Chelsea market. It's made with mint, lemon verbena, and crushed ice. Add some not-very-kosher Kentucky bourbon for... Continue reading
Posted Jun 13, 2017 at STIR THE POTS
Sprouted wheat give more protein, vitamins then opposed to more refined flours. The enzymes are broken down in the process of sprouting, making it easier to digest..
Toggle Commented Jun 11, 2017 on A Suite Of Goodies at STIR THE POTS
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After a marathon of pizza making at work, my mind went to Viennoiserie; namely croissants and pain au chocolat. Going to work, wanting to give... Continue reading
Posted Jun 11, 2017 at STIR THE POTS
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Below are shots of brioche made following Ian Lowe's formulas (via Dropbox here). Ian explained that it's a long bulk and final fermentation. Lacking butter,... Continue reading
Posted Jun 8, 2017 at STIR THE POTS