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Jonitin
Recent Activity
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In the last month I have had an unlucky set of bad breads. I blame it on proofing. Well, from mistakes we learn, then move... Continue reading
Posted yesterday at STIR THE POTS
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Winter is over. Spring flavors now erupt. Before we get to summer, make sure to enjoy the brief season for ramps. Pickle them, pesto the... Continue reading
Posted 4 days ago at STIR THE POTS
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The rules for matzoh are simple and quick; 18 minutes from start to finish. Even with April temperatures popping up in New York to 80... Continue reading
Posted 6 days ago at STIR THE POTS
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After a hard week in the trenches at work, unmotivated to cook at home, I did the unthinkable; phoned in for "takeout." On my first... Continue reading
Posted Apr 18, 2017 at STIR THE POTS
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Having learned the Danish method for making rye bread, I had to share the results. My sous chef and breakfast cook were not quite as... Continue reading
Posted Apr 16, 2017 at STIR THE POTS
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Making annual homage, I baked a pre-Easter batch of hot cross buns using Ian Lowe's new updated spreadsheets. My only hiccup was having to retard... Continue reading
Posted Apr 11, 2017 at STIR THE POTS
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Working on my rye breads, I found the loafs gushing like a molten volcano from the pan! No worries. I scraped and refilled like a... Continue reading
Posted Apr 8, 2017 at STIR THE POTS
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My winter menu usually features, what we call, "winter meat," namely a weekly special for carnivores. Usually it's a stew. But last week we made... Continue reading
Posted Apr 6, 2017 at STIR THE POTS
Hi Janet, this is just a formula that uses Yohan Ferrant's nutritive bread formula, which I have done in several posts.
Toggle Commented Apr 3, 2017 on Basile's Baguette at STIR THE POTS
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Yes! I recently made a very good poolish baguette. It started with great timing. And even though I slightly scorched the bottoms a bit, the... Continue reading
Posted Apr 2, 2017 at STIR THE POTS
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I attended a baking class at Meyer's Bagerei in Long Island City, taking a short course in baking rugebrod 100-percent rye. Instructor Rhonda Crosson, Meyer's... Continue reading
Posted Mar 30, 2017 at STIR THE POTS
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One of my kitchen-staff gave me a gift from Barbados. It's called Bajan Pepper Sauce, and according to my friend at work, it's too hot... Continue reading
Posted Mar 27, 2017 at STIR THE POTS
Which one, the ones in this picture were crisps made from rye, got more rye posts ahead. I remember that acidity and under fermentation is an issue for ryes flying tops! Cheers, Jeremy
Toggle Commented Mar 26, 2017 on Dinner at Agern at STIR THE POTS
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I had to go spend time in the dentist chair on my birthday. Not fun! So why not follow it with a lunch break at... Continue reading
Posted Mar 24, 2017 at STIR THE POTS
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For a belated birthday celebration, I was treated to dinner at Agern, a Danish-inspired restaurant focused on sustainable, seasonal cuisine and headed by Icelandic chef... Continue reading
Posted Mar 22, 2017 at STIR THE POTS
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My rye and wheat levains have had strange results lately. These include uneven rising and acidic smells. I reasoned it was due to uneven baking... Continue reading
Posted Mar 20, 2017 at STIR THE POTS
Thanks David, I'm sort of a Napolitano snob, but I did get some coffee from a American company and it was so under roasted, was like drinking diner coffee... I'll have to check out some of those you mentioned. Jeremy
Toggle Commented Mar 18, 2017 on Coffee Thoughts at STIR THE POTS
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Coffee is my designated drug of choice. Obviously, I'm not alone, as Starbucks imperial dynasty makes clear. And of course that's nothing new. Among the... Continue reading
Posted Mar 17, 2017 at STIR THE POTS
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My brother introduced me to salt baked fish. It's a simple, clean tasting method for baking fish. Besides the fish (any white fish will do)... Continue reading
Posted Mar 14, 2017 at STIR THE POTS
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Recently, my baker friend Marcos Cerutti shared a baguette formula that uses high extraction flour which is a 80-percent milled wheat flour. He told me... Continue reading
Posted Mar 10, 2017 at STIR THE POTS
Thanks Nick, I also had retarded the dough. After a regular shift at work, waiting wasn't going to happen, patience and strange climatic conditions too can make baking crazy! Tasted good though?!
Toggle Commented Mar 8, 2017 on Blowouts at STIR THE POTS
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Despite recently purchasing an oven with a built-in proofer, a recent bake still resulted in what's known as a "blow out." A blowout is when... Continue reading
Posted Mar 7, 2017 at STIR THE POTS
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Basile Kamir is a legendary Paris-based boulanger I have always wanted to meet. Visiting France a few years ago, I managed to find his bakery.... Continue reading
Posted Mar 4, 2017 at STIR THE POTS
Hi Andrew, welcome to my world of rye, hahahh,my latest I found didn't work, it's taken a new batch of rye flour I bought, finally the sour is looking healthy. As you may know, a lot of German bakers don't keep a rye for a long time, it can go south or turn into ergot?! And this course I will take will be posted on...meanwhile, back to my lab!! Cheers, Jeremy
Toggle Commented Mar 1, 2017 on Nordic Rye NYTimes at STIR THE POTS
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New appliances for kitchens increasingly seem like Dollar Store hardware, cheap to buy and quick to break, totally disposable. When my latest Breville espresso machine... Continue reading
Posted Mar 1, 2017 at STIR THE POTS