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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 5 hours ago at STIR THE POTS
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 yesterday at STIR THE POTS
And I just bought a PH tester!
Toggle Commented 3 days ago 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 3 days ago on Dansker Rye at STIR THE POTS
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 3 days ago at STIR THE POTS
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 5 days ago at STIR THE POTS
Biscotti is a cookie...
Toggle Commented 7 days ago on Biscotti Maiorca at STIR THE POTS
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
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
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
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
Out of yogurt at work, I ended up making a batch, myself, going for the Greek style where you strain out the liquids. It was... Continue reading
Posted Jun 6, 2017 at STIR THE POTS
It's been years since I first tasted and fell in love with Turkish "pide." These days my menu includes a lamb kebab, as well as... Continue reading
Posted Jun 4, 2017 at STIR THE POTS
Having been told that maiorca flour can be used to make cannoli shells, I used it to make a batch of petit beurres cookies. The... Continue reading
Posted Jun 2, 2017 at STIR THE POTS
My Raadvad Bread Slicer has spent too much time in a cupboard collecting dust. My friend Jonel gave me a tip to a knife sharpener... Continue reading
Posted May 31, 2017 at STIR THE POTS
When you pull off a series of great meals, well, time to appreciate the groove. I hit that groove recently. The results extended to brunch,... Continue reading
Posted May 28, 2017 at STIR THE POTS
The pre-memorial day annual Spring Fling is approaching. It's time to test pizza dough. And the winner is a biga fermented dough. Now I just... Continue reading
Posted May 24, 2017 at STIR THE POTS
Charcuterie is selling at work. We offer a terrine that varies, depending on the bird or the additions. From autumn through winter into early spring,... Continue reading
Posted May 23, 2017 at STIR THE POTS
In my worn out copy of Giuliano Bugialli's Classic Techniques of Italian cooking, one recipe has captured my imagination in particular; Ultima moda 1841. It's... Continue reading
Posted May 21, 2017 at STIR THE POTS
Testing an ancient "maiorca" flour for Gustiamo, its extensible quality suggested it would be great for pizza. Inspired by Alessandro Scuderi's viral pizza video (that... Continue reading
Posted May 19, 2017 at STIR THE POTS
As baseball legend Yogi Berra once put it, "it's déjavu all over again!" More precisely, once more a happy mid-bake afternoon at home is interrupted... Continue reading
Posted May 15, 2017 at STIR THE POTS
Hi Carol, baking is all about variables, temp, time, and so I'll share you this article to help you out! Thanks, Jeremy
Toggle Commented May 15, 2017 on Amy Scherber Is A Muse at STIR THE POTS
Recently I came across Alessandro Scuderi, an Italian pizzaiolo. He's using amazing Sicilian grains, and he's baking bread as well as pizza. Here's a recent... Continue reading
Posted May 13, 2017 at STIR THE POTS