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Jonitin
Recent Activity
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John Parks loves coffee. In 1994, Parks turned that love into a full time job, first going to work for a coffee roaster just west... Continue reading
Posted 14 hours ago at STIR THE POTS
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I failed on a recent pizza attempt at work, so I went back to the oven. Here's my newest take; heat the tiles but lower... Continue reading
Posted yesterday at STIR THE POTS
Hi Alison, will check when I get home, no access from work...very strange it disappeared? Thanks for the response...work in progress.. Jeremy
Toggle Commented 3 days ago on Jeffrey Hamelman at STIR THE POTS
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Below is a pane al cioccolato (chocolate bread) from a formula I scribbled years ago in school. Recently I tinkered with a straight dough version,... Continue reading
Posted 3 days ago at STIR THE POTS
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Using five kilos of Palmento flour Filippo Drago sent me, my first thought was to use it for a classic Pane Nero. But reading about... Continue reading
Posted 5 days ago at STIR THE POTS
Janet, cheers I think, not my bread, I guess you mean the interview? Mick, stay off the beer when your reading :) yeah the Poujauran bits good, Up your leg!
Toggle Commented 7 days ago on Ian Lowe at STIR THE POTS
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If you love bread, Ian Lowe is an absolute gem. An American born baker, Ian now lives and works in Tasmania, running APiece bakery, found... Continue reading
Posted 7 days ago at STIR THE POTS
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Michettas are similar to kaiser rolls. Traditionally known as "kaisersemmel," they are recognizable for the stamped dough and hollow center. From what I have heard,... Continue reading
Posted Apr 28, 2015 at STIR THE POTS
Hi Janet, I got this directly from Sicily as I mentioned in the post.Palmento is a mix made by Molini del Ponte, using Tumminia amongst other grain they grow and mill. At the moment no,but I think fairly soon Gustiamo will be working on getting at least Tumminia on the market...process at work! Cheers, Jeremy
Toggle Commented Apr 26, 2015 on Breads for Beatrice at STIR THE POTS
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My friend Beatrice Ughi (of Gustiamo) asked me to make her some bread using Palmento, a Sicilian flour which she and I are both working... Continue reading
Posted Apr 25, 2015 at STIR THE POTS
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Years ago, my brother gave me one of the greatest lessons as a chef; encouraging me to constantly practice deciphering and then describing (to myself)... Continue reading
Posted Apr 23, 2015 at STIR THE POTS
Janet, I used milled wheat grain I purchased from Palouse in Washington state and Grano miracolo from Molini Grassi which is available from Amazon! Thanks, Jeremy
Toggle Commented Apr 21, 2015 on Il Trucco Mio (Anatomy of a loaf) at STIR THE POTS
Milagros...you can!!
Toggle Commented Apr 21, 2015 on Il Trucco Mio (Anatomy of a loaf) at STIR THE POTS
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One thing I like mostly is making bread that other bakers define as their best. One such is Sullivan Street Bakery's truccione saré. Here's mine. Continue reading
Posted Apr 21, 2015 at STIR THE POTS
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It's been a while since I've baked with Sicilian flour, specifically grain from Castelvetrano and the miller Filippo Drago of Molini del Ponte. What a... Continue reading
Posted Apr 19, 2015 at STIR THE POTS
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Generally I depend on cast iron for my "go-to" cooking pots and pans. It holds heat well, gives fantastic results, and it's simple to maintain.... Continue reading
Posted Apr 17, 2015 at STIR THE POTS
Two variables Alexandre Winter more levain 52%....Spring and summer around 32% or you can do extreme with very little levain, down to 5% and let it proof long and slow.. Flour is 100% wheat or you can play by adding some whole grain and even rye... water is in the 55%-to 58% range.. adelante..
Toggle Commented Apr 16, 2015 on Extreme - A Bread at STIR THE POTS
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Extreme is the name of a Basque country bread I fell in love eating while visiting Spain's Donostia (aka San Sebastian) area three summers ago.... Continue reading
Posted Apr 15, 2015 at STIR THE POTS
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Ian Lowe, posting here (Instagram @apieceofbread,) offers more than great photos. He delivers an array of amazing baking information! Before he started sharing so generously... Continue reading
Posted Apr 13, 2015 at STIR THE POTS
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For three weeks, Blue Hill restaurant in Greenwich Village temporarily reinvented itself as wastED, a pop-up devoted to the theme of food waste and re-use.... Continue reading
Posted Apr 11, 2015 at STIR THE POTS
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Craving spicy wings, I went for the Korean variety, inspired by a Charlie Rose interview with David Chang. He used beer and vodka, and I... Continue reading
Posted Apr 9, 2015 at STIR THE POTS
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Enjoyed a delicious evening hosted by Italian food importers Gustiamo, along with guests like the multi-talented (writer, Italian tour guide cooking teacher), Judy Witts Francini.... Continue reading
Posted Apr 7, 2015 at STIR THE POTS
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I have made orecchiette previously, using grano arso, albeit a flour mix prepared for pizza dough. Results were okay. This time I made my own... Continue reading
Posted Apr 6, 2015 at STIR THE POTS
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Though the weather may not be showing agreement, the calendar says it's Spring! Time for Passover and Easter, which means matzoh and hot cross buns.... Continue reading
Posted Apr 5, 2015 at STIR THE POTS
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Beyond actor Edward G. Robinson's famous movie line, "Where's your God now?" the thing associated with Passover that inspires me most is, no surprise, matzo,... Continue reading
Posted Apr 3, 2015 at STIR THE POTS