This is Jonitin's Typepad Profile.
Join Typepad and start following Jonitin's activity
Join Now!
Already a member? Sign In
Recent Activity
I love fresh herring. My purveyor rarely finds it available, and usually only in 20-pound packages. Last week he produced magic with a 5-pound box.... Continue reading
Posted 4 days ago at STIR THE POTS
Hi Ricky, Not everything I post is with a recipe, but I'm sure it will eventually. With my schedule as a chef and passionate baker, it takes time to do all this work. I am working on a book, where this might get into print... Time is effort, work and research! Cheers Jeremy
Toggle Commented 5 days ago on Welcome To Our Kitchen at STIR THE POTS
Kamel Saci is not just a world-class baker, he's a class human being. Born and raised in a small French town, Sasi has baked professionally... Continue reading
Posted Mar 9, 2018 at STIR THE POTS
Donald Trump wants to "make America great again." Okay, while brilliant at cheesy cheerleads and insults, his primary gift seems to be earning the title... Continue reading
Posted Mar 6, 2018 at STIR THE POTS
Got time for some vampire charcuterie? That's right, folks, we're talking blood sausage, or, if you want me to show off my fancy language skills,... Continue reading
Posted Feb 26, 2018 at STIR THE POTS
Baking bread with the Modernist Bread Book Series Continue reading
Posted Feb 21, 2018 at STIR THE POTS
Created at the height of the depression in California, Rocky Road has come to mind watching the past year of news. Between the GOP-tax plan,... Continue reading
Posted Feb 17, 2018 at STIR THE POTS
Getting to know baker Quentin Berthonneu via Instagram and Facebook, we featured some of his bread here. The French-born baker has traveled and worked around... Continue reading
Posted Feb 12, 2018 at STIR THE POTS
Sunrise Flour Mills sells pricey but great heritage grain flours. They are also a small company going through the typical growing pains of building a... Continue reading
Posted Feb 8, 2018 at STIR THE POTS
Under pressure to prepare the meal for a last-minute work-based dinner party, I prepared a torchon of foie gras that everyone seemed to love. I... Continue reading
Posted Feb 5, 2018 at STIR THE POTS
My wife's niece had her birthday this past weekend, so I baked her a favorite. büche de Noël. Though not quite the season, what a... Continue reading
Posted Feb 3, 2018 at STIR THE POTS
Tapping into Ian Lowe's savory and sweet formulas, I made some of these almond biscotti using a fantastic Italian flour from Pivetti, along with organic... Continue reading
Posted Jan 31, 2018 at STIR THE POTS
I'm pushing myself to eat more legumes because they are great food for health, as well as for the cold of winter. I have been... Continue reading
Posted Jan 28, 2018 at STIR THE POTS
While getting my Monday food orders, I noticed my vegetable purveyor had puntarelle, that weird, winter, chicory-like salad green. Being it's so rare, I ordered... Continue reading
Posted Jan 26, 2018 at STIR THE POTS
Hi Hannah, Sure, it's indicated that you can do 1/2 or 3/4 on the milk...but yes, they are unique and pretty addictive! Give them another go! Jeremy
Toggle Commented Jan 22, 2018 on Croquant de noix Coco at STIR THE POTS
I have long followed baker Carlo di Cristo's insane "holey breads." When I found he was sharing formulas on his new website for Soulcrumbs, I... Continue reading
Posted Jan 22, 2018 at STIR THE POTS
My New Years romance has started, folks. It's "matahambre," an Argentine delicacy, a roulade of meat that is seasoned with vegetables and eggs. Loosely translated,... Continue reading
Posted Jan 19, 2018 at STIR THE POTS
Hi Janet, I actually used Turkey Red from Sunrise mills, then some mixes till I found the right formulation, though I still think it can use some work to tweak... Yes and no to hydration for this sort of bread, ongoing holy grail! Cheers, Jeremy
Toggle Commented Jan 17, 2018 on Holey Challah A'la Sourdough at STIR THE POTS
Florin, thank you, the first ones with Turkey Red from Sunriseflourmills...then some mixed flours on the final one, including Pivetti ambra..
Toggle Commented Jan 15, 2018 on Holey Challah A'la Sourdough at STIR THE POTS
Six-plaited challah isn't an easy achievement. Not at all! But here's a tip, one strand to the left, another to the middle. And so on.... Continue reading
Posted Jan 15, 2018 at STIR THE POTS
Brian, it can if not sharp, usually better for loaf style Scandinavian or German loaves...that said, flip the loaf over so the back is cut first, according to Modernist bread book....worked..
Toggle Commented Jan 14, 2018 on Raadvad (Bread Slicer) at STIR THE POTS
Yearning for "laugen brezeln" (pretzels), I made a batch at home. Once again, I found myself off on timing and fermentation and... okay, I'll quit... Continue reading
Posted Jan 12, 2018 at STIR THE POTS
My paella pan serves its explicit purpose, but it's also small. Wanting to make a sofrito, as well some fish for paella, I ended up... Continue reading
Posted Jan 9, 2018 at STIR THE POTS
After previous mistakes attempting a double-baked Austrian bread, I up with this loaf using emmer and wheat. It was good! Here's a German baking website... Continue reading
Posted Jan 6, 2018 at STIR THE POTS
Once again, I have attempted to bake a Kornybroyt, something of a "mythological bread." This time I milled my own rye for a finer feel... Continue reading
Posted Jan 2, 2018 at STIR THE POTS