Jonitin's Profile

Photo credit : Melissa Rivard Before devoting himself to baking, Andrew Janjigian worked in the biotech industry as an organic chemist. His background was probably... Continue reading

Posted May 10, 2022 at STIR THE POTS

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Sourdough Basics

Sourdough baking can be a challenge. Despite years practicing, I have frequently had disastrous results. The primary challenge? Perfecting the levain. When it fails, the... Continue reading

Posted May 3, 2022 at STIR THE POTS

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Remembering Thierry

When it came to my baking mentor and friend, Thierry's formulas were often difficult to execute. But they have always proved well worth the challenge.... Continue reading

Posted Apr 27, 2022 at STIR THE POTS

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Macarons

Macarons are sometimes confused with Emmanuel Macron, the President of France, at least too news-deprived Americans. In fact, macarons are splendid sweeties, a mix of... Continue reading

Posted Apr 20, 2022 at STIR THE POTS

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Christian Ofner Inspirations

My mind navigates toward bread. Whether biking city streets, traveling New York's subways, or walking our wonderful avenues and less wonderful boulevards, my mind inevitably... Continue reading

Posted Apr 14, 2022 at STIR THE POTS

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Imbibed Liquor

Since the height of the pandemic, I've cut back on a daily 5 o'clock cocktail hour. Regardless, I have been inclined to periodically imbibe some... Continue reading

Posted Apr 7, 2022 at STIR THE POTS

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Sablé Breton

One of my favorite cookies are sablé Breton. They are made from a basic dough composed simply from butter, sugar and flour. Indulged with tea... Continue reading

Posted Mar 31, 2022 at STIR THE POTS

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Cheesey

Shortages have many of us foodies searching for substitute products. Among those I am missing as a soft cheese spread favorite, one blended with bourbon... Continue reading

Posted Mar 26, 2022 at STIR THE POTS

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Focaccia Sandwiches

My wife asked me to make sandwiches for the 12 members of her choir group. Calculating the requirements, I quickly added up the possibilities while... Continue reading

Posted Mar 20, 2022 at STIR THE POTS

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Canelé

While on a day tour through Alsace on holidays I stopped into a kitchen supply store and purchased molds, including some for canelé. Canelés are... Continue reading

Posted Mar 14, 2022 at STIR THE POTS

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Loaf Classic

Wordloaf is a weekly email letter published by baker and writer Andrew Janjigian. It's always packed with great information. I recently tried one of his... Continue reading

Posted Mar 9, 2022 at STIR THE POTS

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Meeting Fulvio Marino

It's always one of my dreams to enjoy real world meetings with people whom we have interviewed on our blog. Last week surfing Instagram, I... Continue reading

Posted Mar 4, 2022 at STIR THE POTS

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White Sandwich Bread

White pan sandwich loaf are the quintessential American breads. From starting as high intensity factory-whipped doughs all the way to arriving in plastic bags to... Continue reading

Posted Feb 22, 2022 at STIR THE POTS

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Pâtissier

In one of my early gigs as a chef, I worked at a hotel. During that job, I volunteered to train as a pastry cook,... Continue reading

Posted Feb 17, 2022 at STIR THE POTS

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Kimchi

I finally made a proper batch of kimchi at home. David Lebobvitz's newsletter inspired me. In it, he described kimchi as "easy to make, difficult... Continue reading

Posted Feb 10, 2022 at STIR THE POTS

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Sonya Hundal

Photo credit:Joel Blevins of WoodenBarn Media. Sonya Hundal is a baker and writer who specializes in wood-fired goods. Owner of Greenfield Bakers, a small bakery... Continue reading

Posted Feb 2, 2022 at STIR THE POTS

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Decanting

Years ago, I took a week-long wine course at the French Culinary Insitute. Our teacher was master sommelier Roger Dragorn, someone tops in the business... Continue reading

Posted Jan 28, 2022 at STIR THE POTS

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Brioche au levain (Foolish Poolish)

My efforts at making a Provencal rendition of a Roscon de Reyes or kings cake to celebrate the epiphany ironically fell on the historically important... Continue reading

Posted Jan 22, 2022 at STIR THE POTS

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Pierluigi Mazzella

Pierluigi Mazzella grew up on Italy's island of Ischia, which lies just off the coast of Naples. His father worked as a fisherman. Pierluigi followed... Continue reading

Posted Jan 15, 2022 at STIR THE POTS

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Whole Grain Transition Class

With some time off from work, I took a class offered by the Bread Bakers Guild of America. Taught by Craig Ponsford, the class was... Continue reading

Posted Jan 10, 2022 at STIR THE POTS

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Moqueca

Moqueca is a Brazilian fish stew that has interested me but I had yet to experience. In one of the evenings during the holidays, I... Continue reading

Posted Jan 5, 2022 at STIR THE POTS

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Mock Mill

While I have a Komo mill at home, at work I was using an old mill attachment for my mixer. A few weeks ago, I... Continue reading

Posted Dec 30, 2021 at STIR THE POTS

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Jacques Mahou (Boulanger) RIP

Photo Marc Danton My former bread baking teacher Nick Greco sent an email to inform me of the death of a wonderful baker. Jacques Mahou... Continue reading

Posted Dec 24, 2021 at STIR THE POTS

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Filippo Drago

Years ago, I heard about a Sicilian miller using ancient grains to produce world class flour that yields first class breads. Later I had the... Continue reading

Posted Dec 20, 2021 at STIR THE POTS

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Chocolate Marshmallows

Visiting my sister in Switzerland, while shopping she introduced me to a local tradition. Actually, she whispered the name as it had started to create... Continue reading

Posted Dec 14, 2021 at STIR THE POTS

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