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What's the difference with cornetti and croissants? Well, cornetti have more sugar than typical croissants They can also be baked substituting lard for butter. And... Continue reading
Posted yesterday at STIR THE POTS
Below is a recent shot of Sullivan Street Bakery owner/baker James Lahey. Stopping by to say hello, I found him working on an interesting batch... Continue reading
Posted 3 days ago at STIR THE POTS
If you're ever in Honolulu, head to Leonards, a popular bakery in that Hawaiian city. There you'll find a favorite known as Malasadas, doughnuts that... Continue reading
Posted 4 days ago at STIR THE POTS
Cheers Mick! Did you see my nod to Old St. Pat? Matcha croissants! Be good mate!
Toggle Commented 5 days ago on Buns Up at STIR THE POTS
Yohan Ferrant is a terrific baker who now lives in Spain. Originally from France, he has worked many places, including London's acclaimed St. John Bread... Continue reading
Posted 6 days ago at STIR THE POTS
Hi Ben, this was a small powdered matcha I got from a local Japanese grocery, this was a pretty intense green and was just around St.Patricks day when I made them.... Cheers mate, Jeremy
Toggle Commented 7 days ago on Green Tea (Matcha) Croissants at STIR THE POTS
My initial intention with the croissants below was to use grano arso. But realizing I had misplaced it, instinct led me to try substituting Japanese... Continue reading
Posted Mar 24, 2015 at STIR THE POTS
In my last effort baking home toasted grano arso bread, I mixed barley and semola rimacinata. The results were less than stellar. This time I... Continue reading
Posted Mar 22, 2015 at STIR THE POTS
Facebook Groups may never offer an alternative to a real kitchen, but recently I had the chance to use this 21st century technology platform for... Continue reading
Posted Mar 20, 2015 at STIR THE POTS
What's grano arso? It's a legendary grain produced by Italian peasants within burnt fields of Puglia. The denuted grain lacks strength in developing dough, but... Continue reading
Posted Mar 18, 2015 at STIR THE POTS
Babka and Mackowiec are East European bakery favorites of mine. Sadly, in today's New York City, where neighborhood bakers are now just a memory, these... Continue reading
Posted Mar 16, 2015 at STIR THE POTS
I had a hankering for buns. Steamed buns, the kind made gloriously satisfying by David Chang at Momofuku. But I didn't want to leave my... Continue reading
Posted Mar 14, 2015 at STIR THE POTS
Hi Janet, off the top of my head, the hydration is about 70% range and yes I retarded the dough in a banneton for more then 8 hours. Thank you for stopping by! Jeremy
Toggle Commented Mar 12, 2015 on Ancient Grains (Molino Grassi) at STIR THE POTS
My father being a lapsed Jew, my mother a lapsed Catholic, that led me to grow up avoiding religion while embracing the culinary gifts either... Continue reading
Posted Mar 12, 2015 at STIR THE POTS
Brioche with olive oil isn't new to me. What is new is laminating it with butter! Nothing nicer then crisp flaky dough outside while the... Continue reading
Posted Mar 10, 2015 at STIR THE POTS
Molino Grassi is an 80-year old mill with a home in Italy's Parma region. It specializes in ancient grains. More specifically, it specializes in ancient,... Continue reading
Posted Mar 8, 2015 at STIR THE POTS
Having failed to attain ideal uniformity in a recent batch of croissants, I searched for guidance via YouTube, finding help from a Breton baker who... Continue reading
Posted Mar 1, 2015 at STIR THE POTS
Here's a recent interview that featured Stir the Pots. More specifically, it was an interview with me (versus by me) on a West Coast radio... Continue reading
Posted Feb 28, 2015 at STIR THE POTS
After some clients asked for fresh-baked croissants, I made a small batch. While the layering looked promising, the final product was disappointing. Trying again, I... Continue reading
Posted Feb 27, 2015 at STIR THE POTS
Wanting to restock a steadily diminishing wine cellar, I headed to Manhattan-based retailer Garnet Wines. Below are labels that intrigued me. Continue reading
Posted Feb 26, 2015 at STIR THE POTS
This loaf below is called "Pain Juif," which translates not surprisingly to Jewish-style bread. Think of it as a challah minus sugar or honey. It... Continue reading
Posted Feb 24, 2015 at STIR THE POTS
Pane Francese is an Italian nod to French baguettes. Below is my micro-bakery attempt, which led to a somewhat wobbly (almost unmanageable) loaf, even after... Continue reading
Posted Feb 22, 2015 at STIR THE POTS
Hankering for pound cake, I made a batch using chocolate chips provided by spice shop master, Lior Lev Sercarz. More specifically, I incorporated his #39... Continue reading
Posted Feb 20, 2015 at STIR THE POTS
Binge baked all weekend. Even with my notebook open, after starting a levain and stashing it in the fridge, hours later I found myself forgetting... Continue reading
Posted Feb 19, 2015 at STIR THE POTS