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Jonitin
Recent Activity
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My friend Michele texts me this message while on the subway; "Papo secos, what do you know?" At first I thought the message referred to... Continue reading
Posted 5 hours ago at STIR THE POTS
No...no autolyse..
Toggle Commented yesterday on Slow Inoculation at STIR THE POTS
Answered on previous query..
Toggle Commented 3 days ago on Crust And Crumb at STIR THE POTS
Arendse, minimal mix, long ferment, from 70to 90 hydration...12 hour rise, you might at a few folds if needed. Rest in fridge then shape, proof and bake...
Toggle Commented 3 days ago on Slow Inoculation at STIR THE POTS
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As much as I like a crunchy crusted bread, there are times I long for a softer loaf, especially for my favorite "PB&J sandwich." This... Continue reading
Posted 3 days ago at STIR THE POTS
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Had kids over during last weekend's snow storm. Here is a quick yeasted Verace Napoletano pizza I did for them. They seemed to like it.... Continue reading
Posted 6 days ago at STIR THE POTS
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Having eaten a "torta de yuca," I decided to find out about the origins of this root. Looking online, I found that yuca is actually... Continue reading
Posted Jan 12, 2017 at STIR THE POTS
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Winter is coming. Time for tamales, more specifically duck-lard enriched masa tamales filled with meat. In the batch's below, Two kinds of corn were used.... Continue reading
Posted Jan 10, 2017 at STIR THE POTS
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Nixtamalization is the process to make masa using calcium hydroxide (also known as "CAL"). You boil and soak the corn in the CAL, then grind... Continue reading
Posted Jan 7, 2017 at STIR THE POTS
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When I got a small tin of caviar for New Years, I didn't expect to have leftovers. But it turned out that we nibbled on... Continue reading
Posted Jan 4, 2017 at STIR THE POTS
Processing is something I'm working at now with nixmalization, wonder if that would work? Flour was easy to get and it's got some vitamins that made this loaf go boom!
Toggle Commented Jan 2, 2017 on Acorn Flour at STIR THE POTS
Thank you!
Toggle Commented Jan 2, 2017 on Slow Inoculation at STIR THE POTS
Cheers George! Thanks mate!
Toggle Commented Jan 2, 2017 on Slow Inoculation at STIR THE POTS
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I've been amazed by step-by-step bread baking using "low inoculation," a long fermentation baking technique detailed here. The process is user-friendly for a hectic work... Continue reading
Posted Dec 31, 2016 at STIR THE POTS
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Stollen is one of my favorite holiday sweet breads. Wrapping one for a gift, I decided to read up a bit to describe its origins.... Continue reading
Posted Dec 28, 2016 at STIR THE POTS
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Italy-based bread baker Alessandro Spoto, who lives in Torino and who we have profiled previously, has a tradition with friends. Through the year he shares... Continue reading
Posted Dec 27, 2016 at STIR THE POTS
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Usually, I work many hours and serve guests, and turn around to cook at home for holidays. This year I wanted the break from traditions... Continue reading
Posted Dec 26, 2016 at STIR THE POTS
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My brother Philippe just passed his Level 1 test towards certification as a Court Master Sommeliers. And for Christmas, he's sent me a case of... Continue reading
Posted Dec 25, 2016 at STIR THE POTS
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In the last two weeks I've made alfajores, a delicate cookie with origins in Spain and Latin Ameria. The first recipe was from the book,... Continue reading
Posted Dec 23, 2016 at STIR THE POTS
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Recently I had a request for a small batch of buns for sandwiches.These hybridized mini buns are soft, and quite delicious,and as I wasn't familiar... Continue reading
Posted Dec 21, 2016 at STIR THE POTS
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Sort of like winning the lottery, I got two truffles within a single week. I used the first (leftover from a workplace party) for an... Continue reading
Posted Dec 19, 2016 at STIR THE POTS
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Here is my latest "do nothing loaf," an adaption from the Bourke Street Bakery book. Since trying this no-knead method, I've started converting old formula's,... Continue reading
Posted Dec 17, 2016 at STIR THE POTS
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"Joule" is a kitchen tool. More precisely, it is a method of using sealed bags "sous-vide" in processing food at lower temperatures with water circulator.... Continue reading
Posted Dec 15, 2016 at STIR THE POTS
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Just popped in nosh at Rick Easton's farewell tour engagement at Bergn. Rick is a true pizza connoisseur and gentleman! This event was to commemorate... Continue reading
Posted Dec 13, 2016 at STIR THE POTS
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I refreshed my lievito madre for a shot at a perfect panettone, one that levitates higher than the last effort. I also used Pivetti flour... Continue reading
Posted Dec 11, 2016 at STIR THE POTS