Jeremy Cherfas

My best 50% wholemeal Recipe link in bio. And while you’re there, check out the in DC next weekend.

My best 50% wholemeal Recipe link in bio. And while you’re there, check out the in DC next weekend.

#sourdough #courses #Washington

When all’s said and done, there is something deeply satisfying about a simple loaf. This is 10% each of whole rye, whole wheat and einkorn, at an easy 70% hydration.

When all’s said and done, there is something deeply satisfying about a simple loaf. This is 10% each of whole rye, whole wheat and einkorn, at an easy 70% hydration.

Stiff leaven, raring to go.

Stiff leaven, raring to go.

100% wholemeal coming together. Just three ingredients: flour, water, salt. Oh, and squillions of my microbe friends.

100% wholemeal coming together. Just three ingredients: flour, water, salt. Oh, and squillions of my microbe friends.

Always nice after a trip to prove that your starter is alive and well. This one is going to leaven a multigrain 50% wholewheat.

Always nice after a trip to prove that your starter is alive and well. This one is going to leaven a multigrain 50% wholewheat.

Sometimes a chap just needs to make an almost plain (5% rye) loaf.

Sometimes a chap just needs to make an almost plain (5% rye) loaf.

That wholemeal with a multigrain soaker never fails to please.

That wholemeal with a multigrain soaker never fails to please.

#sourdough #bread

That wholemeal with a multigrain soaker never fails to please.

That wholemeal with a multigrain soaker never fails to please.

#sourdough #bread

After a few blissful, cool, occasionally wet days with @nicolakidsbooks the most urgent need was a blazing I've and some 60% wholewheat sourdough at 80% hydration.

After a few blissful, cool, occasionally wet days with @nicolakidsbooks the most urgent need was a blazing I've and some 60% wholewheat sourdough at 80% hydration.

Apparently it is Real Bread Week. For me, that's no different from every other week. But to celebrate I embarked, last night, on a repeat of "that dark sour bread" I first tried about a year ago. This time, the whole rye berries are, I hope, softening a bit in the Thermos. It's a long process, and there probably won't be too much to see for at least another 24 hours, maybe 36. Still within the week though.

Apparently it is Real Bread Week. For me, that's no different from every other week. But to celebrate I embarked, last night, on a repeat of "that dark sour bread" I first tried about a year ago. This time, the whole rye berries are, I hope, softening a bit in the Thermos. It's a long process, and there probably won't be too much to see for at least another 24 hours, maybe 36. Still within the week though.

#realbreadweek #rye #sourdough

50:50 with five-grain soaker

50:50 with five-grain soaker

Oops. Almost in the nick of time.

Oops. Almost in the nick of time.

#igbreadclub seems to have gone dormant, so here's my wholewheat with multigrain soaker with preferment. Not too shabby.

#igbreadclub seems to have gone dormant, so here's my wholewheat with multigrain soaker with preferment. Not too shabby.

#igbreadclub #sourdough

Bubbleicious. Hamelman mixed levain

Bubbleicious. Hamelman mixed levain

Black pepper rye sourdough

Black pepper rye sourdough

Black pepper #rye #sourdough. Adapted from @danlepard Perfect with peanut butter. Recipe.

A second go at olive levain for this time with fabulous taggiasca olives and a cold retard. The result was much tastier than the first version, which is probable the olives, not the longer rise.

A second go at olive levain for this time with fabulous taggiasca olives and a cold retard. The result was much tastier than the first version, which is probable the olives, not the longer rise.

#igbreadclub #sourdough

A second go at olive levain for this time with fabulous taggiasca olives and a cold retard. The result was much tastier than the first version, which is probable the olives, not the longer rise.

A second go at olive levain for this time with fabulous taggiasca olives and a cold retard. The result was much tastier than the first version, which is probable the olives, not the longer rise.

#igbreadclub #sourdough