This is Jonitin's Typepad Profile.
Join Typepad and start following Jonitin's activity
Join Now!
Already a member? Sign In
Recent Activity
You can't imagine my delight when looking over a party plan at work, I saw that a favorite group of musicians were scheduled to perform... Continue reading
Posted 11 hours ago at STIR THE POTS
Rolls are great for a formal dinner or a quick bite. Filled with ham, cheese or just plain. This Thanksgiving I whipped up a batch... Continue reading
Posted 3 days ago at STIR THE POTS
Recently I purchased a copy of Italian baker Matteo Festo's Natural Leavening. It's an insightful introduction to Italy's approach to natural sourdough baking. Below are... Continue reading
Posted 6 days ago at STIR THE POTS
I agree, yet I've seen levain that use salt as a control... That also said, I used old pizza dough that I fed in proportion to the Giorilli method...and though bulk refreshment took about 12-16 was quite convenient and with a somewhat different less acid flavor of some levains... it was sweet and more rich in taste to say yeasted breads.. Cheers Tia!
Toggle Commented Dec 6, 2018 on Pre-ferments (Pasta di riporto) at STIR THE POTS
Pasta-riporto is an Italian baking method of using a small piece of dough from the previous day's bread dough to create new starter for the... Continue reading
Posted Dec 6, 2018 at STIR THE POTS
The Japanese use a fermented grain called koji to make miso paste or sake. When I first found it offered at my local Japanese food... Continue reading
Posted Dec 4, 2018 at STIR THE POTS
Since my stash of Swiss and French charcuterie is almost gone, I decided to try a product for charcuterie and dry aging steak known as... Continue reading
Posted Dec 2, 2018 at STIR THE POTS
My latest effort with fermented chilies was inspired by this article on Fresno chili vinegar. Alas I was missing some of the sweeter ingredients. Relying... Continue reading
Posted Nov 29, 2018 at STIR THE POTS
After visiting my brother in Paso Robles, I enjoyed one last meal in San Francisco. Delfina is a terrific restaurant in the city's Mission District.... Continue reading
Posted Nov 26, 2018 at STIR THE POTS
This past summer visiting my sister in Switzerland, trips around the country were highpoints. Ticino, for instance. An area on the Italian border, it's breathtaking.... Continue reading
Posted Nov 23, 2018 at STIR THE POTS
While in the past, I've written how easy it is to produce a slow levain, recently my boasting turned flat. Concretely, I found it wasn't... Continue reading
Posted Nov 21, 2018 at STIR THE POTS
Zopf is something between challah and brioche, main difference, it's less enriched or sweet, and it's from Switzerland. Sundays were the days we'd enjoy zopf... Continue reading
Posted Nov 19, 2018 at STIR THE POTS
After a five-hour winding road trip up the California coast to San Francisco, I went to lunch at Pim Techamuavivit's Khin Khao. The flavors were... Continue reading
Posted Nov 16, 2018 at STIR THE POTS
Hi Emil, They're olive oil brioche...just used oil instead of butter.
Toggle Commented Nov 12, 2018 on House-made Buns at STIR THE POTS
Arriving home from visiting my sister in Basel, a few days later I was nostalgic for Swiss bread. Adapting a recipe from a book produced... Continue reading
Posted Nov 12, 2018 at STIR THE POTS
Zencancook. Actually Stephane, the wonderful guy who runs that blog, can cook. Unfortunately, he's no longer blogging, but lucky for the world, he left it... Continue reading
Posted Nov 10, 2018 at STIR THE POTS
Visting my brother in California, my first stop was to baker Pascal Rigo's La Boulagerie de San Francisco. Actually, I had initially tried Chad Robertson's... Continue reading
Posted Nov 7, 2018 at STIR THE POTS
The formula is in a file somewhere....but the anpan, and tanzhong day I'll try to post it, here or in my book! Thanks, Jeremy
Toggle Commented Nov 5, 2018 on Miso Umami at STIR THE POTS
While wandering through Long Island City this past summer, luck led me to discover Chef Keizo Shimamoto's pop-up ramen noodle shop. Though it lacked a... Continue reading
Posted Nov 4, 2018 at STIR THE POTS
Pain Baloise (Baseler brot) comes from my sister's region of Switzerland. While visiting her a few summer's ago, I enjoyed a loaf baked by our... Continue reading
Posted Nov 1, 2018 at STIR THE POTS
Thank you Johanna, Your events are always a great learning experience!! Merci
Toggle Commented Oct 29, 2018 on Swedish Cinnamon Buns at STIR THE POTS
Kannelbullensdag is a Swedish holiday for celebrating a type of bread. Actually a bun I learned about it via Javier Marca of Panic and Johanna... Continue reading
Posted Oct 28, 2018 at STIR THE POTS
Socca, is a childhood memory passed to me from my mother. She brought these delicious chickpea crepes from Provence. Though our loved ones pass, they... Continue reading
Posted Oct 25, 2018 at STIR THE POTS
As autumn moves into winter, it feels like summer was just yesterday. Specifically, my trip to visit family in Switzerland. Below is a photo of... Continue reading
Posted Oct 21, 2018 at STIR THE POTS
Exacto...sublime..clean flavors!
Toggle Commented Oct 15, 2018 on Glacé (El Bertin) at STIR THE POTS