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Jonitin
Recent Activity
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My friend and bread guru Mick Hartley once showed me a method to convert from yeast to wild yeast. Here is a file I found... Continue reading
Posted yesterday at STIR THE POTS
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New York City's has enjoyed a plethora of interesting new fast food choices. And chef Lee Anne Wong is helping lead the parade. Her new... Continue reading
Posted 3 days ago at STIR THE POTS
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Going green last summer I decided to transform my fire-escape to an herb and tomato garden, buying micro greens and Italian seed mixes to start.... Continue reading
Posted 5 days ago at STIR THE POTS
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My first steps of kefir fermentation worked, leading to a tasty passion-fruit drink. It fizzed coming out of the bottle, and the flavor - not... Continue reading
Posted 7 days ago at STIR THE POTS
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This is my first panettone of the year. Using last year's mold, I also went a bit short on dough amount. Saving resources may have... Continue reading
Posted Nov 30, 2016 at STIR THE POTS
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Recently I posted about a bottle of Radikon wine, curious about this organic red. At that point, I was still in curiosity (versus drinking) mode.... Continue reading
Posted Nov 27, 2016 at STIR THE POTS
I think I may have posted on, but if I haven't I will soon!
Toggle Commented Nov 26, 2016 on Danish at STIR THE POTS
Hi Carol... Baked these in a Le Creuset pot...though I've gotten fine results with my Bakingsteel too!
Toggle Commented Nov 26, 2016 on Do Nothing Levain at STIR THE POTS
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Sometimes time is your friend. Other times, it's your annoying neighbor. And sometimes it's a lovely surprise. Reworking a formula for Danish, I diligently played... Continue reading
Posted Nov 25, 2016 at STIR THE POTS
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It was a jam that my sister served during summer breakfast. Visiting her in Switzerland, the German label intrigued me. It read "quince and pumpkin... Continue reading
Posted Nov 22, 2016 at STIR THE POTS
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Yohan Ferrant, baker extraordinaire, recently came out with a new method for a no-knead bread. Working with nutritional scientists, he developed a method designed to... Continue reading
Posted Nov 19, 2016 at STIR THE POTS
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Having started a batch of kombucha, my next fermentation experiment is water-based kefir. Like kombucha, it is probiotic. And it's a good substitute for soda.... Continue reading
Posted Nov 15, 2016 at STIR THE POTS
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It's been a while since I'd had a poppyseed babka. Inspired by recently meeting Uri Scheft (guru of babka) I made a batch at home.... Continue reading
Posted Nov 12, 2016 at STIR THE POTS
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Recently, chef Pamela Yung posted photos of Radikon Oslavje, a orange wine that piqued my curiousity. Radikon wines are organic, which impacts both fermentation and... Continue reading
Posted Nov 9, 2016 at STIR THE POTS
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With work a full grind, baking at home is on the back burner. But I had time to try an old school levain. I played... Continue reading
Posted Nov 5, 2016 at STIR THE POTS
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Bread and Salt Bakery is a relatively new Brooklyn-based, Roman-style pizzeria. I had met its owner Rick Easton last spring when he was still searching... Continue reading
Posted Nov 2, 2016 at STIR THE POTS
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Nix86 is an online software platform for restaurants to optimize efficiency around the everyday process of product orders. It was developed by a Boston-based team that includes the founders of food chains FiRE + iCE, Bertucci’s and Steve’s Ice Cream, as well as email service Constant Contact. Its core focus is chefs, bakers, managers and their suppliers, the human touchpoints of the critical supply chain ensuring delivery of the products that are transformed into dishes that end up on customer tables. Continue reading
Posted Oct 28, 2016 at STIR THE POTS
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Ever hear of kombucha? It's a fermented drink that some people think tastes great. Other people think it tastes wretched. Regardless, a lot of people... Continue reading
Posted Oct 24, 2016 at STIR THE POTS
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I like eating lasagna. Making it? It's okay. My latest effort was a vegetable one and - no boasting (okay, I am boasting) it was... Continue reading
Posted Oct 22, 2016 at STIR THE POTS
Yes Yaya, it was the Atelier du pain, but this is his country levain..
Toggle Commented Oct 16, 2016 on Chad Robertson Country at STIR THE POTS
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Recently I watched San Francisco Baking Institute video class with Chad Robertson. Along with telling stories, he made one bread. I finally got the man's... Continue reading
Posted Oct 16, 2016 at STIR THE POTS
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Not quite satisfied with my last efforts with one hundred percent butter brioche from Ian Lowe, I made a couple to increase portion size and... Continue reading
Posted Oct 13, 2016 at STIR THE POTS
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A big thanks to the maven of grain, Barbara Elisi Carraciolo who schlepped sacks of flour to Michigan and mailed them to me. While I... Continue reading
Posted Oct 10, 2016 at STIR THE POTS
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Download L'enologo Volgare Last summer visiting Sicily, I met wine maker Jacopo Nardi and his girlfriend, baker Esmeralda Spitaleri. I've invited him to tell us... Continue reading
Posted Oct 6, 2016 at STIR THE POTS
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I have loads of sourdough in my fridge at home. At work I have none. So I decided to reverse engineer Ian Lowe's pizza Napoletano... Continue reading
Posted Oct 3, 2016 at STIR THE POTS