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Jonitin
Recent Activity
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After enjoying a smørgasbord recently at Grand Central Station's Great Northern Hall, I missed their Nordic breads. Indeed, I missed them so much, you could... Continue reading
Posted yesterday at STIR THE POTS
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Believing I had exhausted local restaurants to enjoy in my Sunnyside neighborhood, far from Manhattan, I was delighted to find SoleLuna, a two-year-old restaurant on... Continue reading
Posted 5 days ago at STIR THE POTS
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Before hearing Nathan Myrvhold interviewed at Modernist Breads/MOFAD party for his new book, I had always blamed the lousy quality of my home-baked rye bread... Continue reading
Posted Nov 8, 2017 at STIR THE POTS
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Would my new salt-free diet put a kabash on ramen? Hope not. I love its layered and infused flavors so much, well, I would not... Continue reading
Posted Nov 4, 2017 at STIR THE POTS
Hi Yariv, Right here http://www.derbackprofi.at/rezept/rezeptsammlung/detail/backprofis-bio-apfelstrudel-1.html
Toggle Commented Nov 1, 2017 on Austrian Strudel at STIR THE POTS
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Back when I was a US Army private serving in Germany, I'd meet up with my dad. At the time, he was making his life... Continue reading
Posted Nov 1, 2017 at STIR THE POTS
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"Brotgewürz" describes a set of spices used for dark breads baked in Austria, Switzerland, and Germany. Creating both a taste profile and digestive properties, it... Continue reading
Posted Oct 29, 2017 at STIR THE POTS
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Last weekend I ventured down to Charlottesville, Virginia, an area in the news recently and near where my cooking career began years ago while serving... Continue reading
Posted Oct 26, 2017 at STIR THE POTS
That'd be fun!
Thanks Nick, I'll have to wait till the New Year, swamped through till after December!
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Below is an Austrian "roggenmischbrot," a rye sourdough bread that has defied perfection in previous baking attempts. Tweaking my approach, I used a dry sourdough... Continue reading
Posted Oct 23, 2017 at STIR THE POTS
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Gerstel is an Austrian drying method to better keep your rye sourdough when not in use. It calls for mixing your sourdough with three times... Continue reading
Posted Oct 20, 2017 at STIR THE POTS
Hi Andy, This is a difficult flour, low bonding, protein and such make it tricky to work with. You could mix with a stronger flour in whatever percentages, perhaps. I was told to autolyse and use salt straight away and cold water.... Still, I'm going to keep trying at a solution to make sourdough, maybe more frequent refreshments for strength, but going to keep at the low inoculation again, and then perhaps do only a very short final proof...tweak, tweak...
Toggle Commented Oct 16, 2017 on Maiorca Flour Again at STIR THE POTS
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I'm still perplexed and testing Maiorca, that ancient grain that has proven elusive to my attempts to incorporate it into a sourdough bread. Perhaps because... Continue reading
Posted Oct 16, 2017 at STIR THE POTS
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A few bakers I respect (including Eli Colvin) have mentioned the magic of baking with grape seed flour. It certainly has a unique color, as... Continue reading
Posted Oct 13, 2017 at STIR THE POTS
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Modernist Bread Crumbs is a podcast hosted by Michael Harlan Turkell. He recently hosted tech visionary Nathan Myrvohld, who along with Francisco Migoya co-authored the... Continue reading
Posted Oct 10, 2017 at STIR THE POTS
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It seems October is the season for book release parties, as I got invited to three. Here are some photos from the party for the... Continue reading
Posted Oct 7, 2017 at STIR THE POTS
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Smörgåsbord: Smörgås (Open faced sandwich), table (bord) Smörgåsbord is the title of Johanna Kindvall's latest book. It also was the feature of the party for... Continue reading
Posted Oct 4, 2017 at STIR THE POTS
no...was busy making the pizza!
Toggle Commented Oct 3, 2017 on Wood-fired Pizza Oven at STIR THE POTS
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Michael Harlan Turkell of Heritage Radio Network recently invited me on his podcast. You'll be able to listen to it here; Breadcrumbs. Continue reading
Posted Oct 1, 2017 at STIR THE POTS
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After three weeks of travel, I returned home to an empty fridge and no bread. Time for the lazy baker to bake! I opted to... Continue reading
Posted Sep 28, 2017 at STIR THE POTS
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I am under doctor's orders to avoid salt, which can make eating out tough. Visiting Ecuador in August, I ended up asking other diners to... Continue reading
Posted Sep 26, 2017 at STIR THE POTS
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Visiting Ecuador, Jaime, the owner of Guayaquil's Masa Madre Bakery, invited me over to bake in his kitchen. Together we made some sourdough, along with... Continue reading
Posted Sep 23, 2017 at STIR THE POTS
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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 Sep 20, 2017 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 Sep 18, 2017 at STIR THE POTS