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Blog - Stir the PotsFeel free to follow us on social media for the latest news and more inspiration.Blog - Stir the Pots Recent Posts Bakers Bread Chefs Restaurants Interviews About Contact Us Stirring talk about chefs, bakers, and food Recent Posts Sourdough Croissants Feb 19, 2024 | Croissants, Baking, BreadI love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery soul. Their proud but simple elegance. Their mythic past of creation among Viennese bakers hiding in the cellars as the city was sacked by the Turks -... read more Philip Agnew Jun 4, 2024 | Bakers, InterviewI first  noticed Pip Agnew on The Fresh Loaf blog he maintained for several years. Filled with details, photo’s of his home baked breads to his entry into the ranks of professional baker. Inspired by his wonderful looking loaves, I absorbed and observed his... read more Jiffy Baguettes May 21, 2024 | Bread, BaguettesRecently I made what author/baker Martin Philip calls "jiffy baguette." It's a classic yeasted baguette, something most sourdough snobs would not attempt. But the formula reminded me of something baker Jeffrey Hamelman said around "baguettes classically should be made... read more Rosé Croissants May 21, 2024 | Baking, CroissantsIt’s been awhile since I’ve done croissants at home. My wife had purchased rose powder to use for some sort of facial mask and suggested inadvertently that I make rosé croissants, which are a thing I guess?. At first I rolled my eyes at the idea, I much prefer classic... read more Baking At Home (Adaption) Apr 23, 2024 | Bread, Baking, RosettaPerfecting home-baked breads is deceptively elusive. It takes time to get the art, not to mention the science. And while social media offer oceans of bread baking photos and formulas, even at their most simple they can be tough to replicate when baked in your own... read more Sweet Starter Mar 5, 2024 | Fermentation, Brioche, Lamination, SourdoughBlogging bakers Andrew Janjigian and Ian Lowe recently published a fabulous interview on sweet starters. They always give great advice. And though their approach takes time, in my experience their guidance consistently yields great results. 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