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Jonitin
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Fusing Japanese and Peruvian foods, Mikka is an excellent restaurant in Samborondón, Ecuador. Here are some shots of a meal there, something I enjoyed while... Continue reading
Posted yesterday at STIR THE POTS
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After visiting family in California, it's time to visit family in Guayaquil, Ecuador. My focus on the first morning after arrival was a visit to... Continue reading
Posted 3 days ago at STIR THE POTS
Hi Ben, Actually I did after being off for some health reason, bronchitis and sinus... that said I am back on it. Last year was incredibly tiring year of hard work, that wouldn't let up a little...and I got lazy, tired and fatter....so, already starting on a daily 25 kilometer spin on the wheels, got to get back to my century rides too...one pedal at a time mate! Cheers, Jeremy
Toggle Commented 4 days ago on A Shift In Diet at STIR THE POTS
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Life is a ladder you climb; if you miss a step, you either fall or collect your balance. Here's my ladder and challenge around balance.... Continue reading
Posted 5 days ago at STIR THE POTS
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Visiting my mom and brother in Paso Robles, California, I ended up making a lot of lunch and dinners. My mother has been feeling "under... Continue reading
Posted Sep 13, 2017 at STIR THE POTS
Hi Didoo, Wow....I've done both Louis and Ian's from Apiece formulas....And have come across good and bad batches, that said, I didn't really take temps or that much attention as you have, hence my lazy baker methods... I used 11% protein flour usually aka known as All-Purpose in the US... I've also used and Italian flour that is about 12-13% used more for Panettone, which worked. I don't over knead the detrempe, just because it's the way I learned that method in school. As well, cold is key..and I hand work all my viennoiserie, as I don't have a sheeter, and I make small batches, it's challenging. Eggs, yes, some use them, some don't. Taste I think comes in letting the dough retard, rather then mix and bake, or direct baking... slow food takes time! Good luck, Jeremy
Toggle Commented Sep 11, 2017 on Advice For Ideal Croissants at STIR THE POTS
Yes I did...how much? As much as you like? Cheers, Jeremy
Toggle Commented Sep 10, 2017 on Advice For Ideal Croissants at STIR THE POTS
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Visiting my family in California, I packed a bag of ground Napoletano caffé and a Moka in which to make it. It came in handy... Continue reading
Posted Sep 10, 2017 at STIR THE POTS
Hello Yariv, Yes this batch I used baking soda, as well you could try lye, food grade of course like brezeln...or even malt, and or brown sugar....this leaves the shiny coating! Cheers, Jeremy
Toggle Commented Sep 9, 2017 on Central Coast Bagels at STIR THE POTS
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My sourdough was quite successful visiting California. I even used it to bake a batch of bagels. Despite legends about the impossibility of great bagels... Continue reading
Posted Sep 8, 2017 at STIR THE POTS
Hi Tia, Gelatinize, means to boil water and add flour....sort of a custard...then cool....add in levain in for the refreshment..
Toggle Commented Sep 7, 2017 on Teff Miche at STIR THE POTS
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My brother in California uses some nice from flours Giustos. And while he lacks any rye or other desired grains, I did find a bag... Continue reading
Posted Sep 4, 2017 at STIR THE POTS
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Visting my brother in California, I was jazzed to use his backyard wood-fired pizza oven. Of course, before using it, we had to have one... Continue reading
Posted Sep 2, 2017 at STIR THE POTS
Hi Sydnee, No, was there for about ten days, then went to Ecuador, now back in NYC!
Toggle Commented Aug 30, 2017 on Have Levain, Will Travel at STIR THE POTS
Who knows...busy or just....hahahh too busy with dough!
Toggle Commented Aug 30, 2017 on Karma Bread's Omega Bomb at STIR THE POTS
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The idea of a California vacation would keep me from baking, well, no way! So before leaving home in New York, I dried some starter... Continue reading
Posted Aug 30, 2017 at STIR THE POTS
Hi Ben, Yeah, they told me some bike rider who uses his bike as a mill showed up, and it clicked...Ben! Tami the owner was off, but her sister Sacha was working....they didn't remember who you were! It's a cute and pleasant place to sit outdoors in summer and nosh. Glad you visited! Ta, Jeremy
Toggle Commented Aug 30, 2017 on Karma Bread's Omega Bomb at STIR THE POTS
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Pistachio gelato was on my summer to-do list. As most pistachio spreads are creamified, sugary concoctions, I first considered using some peanut butter. Using a... Continue reading
Posted Aug 26, 2017 at STIR THE POTS
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Temperature is a key to baking, which led me to buy a decent thermometer and one to capture "ph" levels. Mine tests alkalinity in the... Continue reading
Posted Aug 23, 2017 at STIR THE POTS
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I love a good burger but hate a bad bun. So I made my own. Of course I used sourdough. And they turned out good. Continue reading
Posted Aug 20, 2017 at STIR THE POTS
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Omega Bomb is the name of this seeded loaf from London's Karma Bread. Owned by my friend, Tami, she inspired me to try to bake... Continue reading
Posted Aug 17, 2017 at STIR THE POTS
En realitat és sicilià ... Igual que amb els altres que he utilitzat del molí, Filippo Drago.http://molinidelponte.com
Toggle Commented Aug 13, 2017 on Bake Maiorca at STIR THE POTS
Gracias Milagros...still some tweaking and deciding on fermentation method...too much acid maybe? Biga's work, or straight yeast...but I think it was my first try, so....will keep at it!
Toggle Commented Aug 13, 2017 on Bake Maiorca at STIR THE POTS
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As any regular reader here knows, I'm a big fan of using ancient grains. And you may have also noticed, I also don't always find... Continue reading
Posted Aug 12, 2017 at STIR THE POTS
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If you make it to Schaller & Webers, try their German Stube. Visiting recently, I tried their currywurst, pretzel and a draft pilsner. Though it... Continue reading
Posted Aug 9, 2017 at STIR THE POTS