Jeremy Cherfas

A space for mostly short form stuff and responses to things I see elsewhere.

jeremycherfas.net

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Replied to a post on www.hyperorg.com :

It's fun to see someone have their world view shot to hell. There are two things going on here. One is that time is a good substitute for energy when it comes to developing gluten. The other is that time develops flavour, even from a teeny amount of leaven.

Just flipped the switch on tickets for the next one-day Sourdough U course in Rome. Come and learn how to care for and use a sourdough leaven. Suitable for experienced bakers and absolute beginners. https://ti.to/sourdough-u/2019-11

My sourdough leaven, active and spongy and ready to do its thing after two builds. I originally received this more than a decade ago, as a Tuscan starter that was more than 100 years old. Is there anything specifically Tuscan about it? I doubt it. Is it the same now as it was 100 years ago, or even 10 years ago? Again, I doubt it. But it is ready to make some delicious, flavourful, nutritious bread -- and that's what matters. Let me hand it on to you, along with the knowledge to start using it, at a one-day bread workshop here in Rome on 9 June 2019. Link in bio and at https://fornacalia.com/learn-to-bake-sourdough-bread-in-rome

My sourdough leaven, active and spongy and ready to do its thing after two builds.

I originally received this more than a decade ago, as a Tuscan starter that was more than 100 years old. Is there anything specifically Tuscan about it? I doubt it. Is it the same now as it was 100 years ago, or even 10 years ago? Again, I doubt it. But it is ready to make some delicious, flavourful, nutritious bread -- and that's what matters.

Let me hand it on to you, along with the knowledge to start using it, at a one-day bread workshop here in Rome on 9 June 2019. Link in bio and at https://fornacalia.com/learn-to-bake-sourdough-bread-in-rome

Here we go again, with a 100% rye leaven for some Black Pepper Rye.

Here we go again, with a 100% rye leaven for some Black Pepper Rye.

We have lemon, we have rosemary, we have leaven, flours, water and salt. Soon we will have lemon rosemary sourdough bread.

We have lemon, we have rosemary, we have leaven, flours, water and salt. Soon we will have lemon rosemary sourdough bread.

Golden raisin bread. Natural leaven, 25% wholemeal, about 70% hydration. A definite keeper.

Our Daily Bread 22 - Sourdough by Any Name http://ow.ly/QLnm30ltLNu Sourdough -- whatever you call it -- is the original leavening agent for breads around the world. At its simplest it is just a piece of the last batch of dough, set aside to ferment the current batch. But it can be so much more than that, a stable little ecosystem of species that support one another while keeping out intruders. It also makes the best bread, although I admit to being biassed. It needn't actually taste sour. In fact, except in a few countries, it need not even make use of a natural leaven.

Biggest bake ever, for me. One lesson; the oven continues getting hotter for while after the first bake. 100% white Italian Manitoba, 40% leaven, about 70% hydration. Can’t wait to slice into one.

Biggest bake ever, for me. One lesson; the oven continues getting hotter for while after the first bake. 100% white Italian Manitoba, 40% leaven, about 70% hydration. Can’t wait to slice into one.

The inevitable and welcome consequence of working up a leaven; a rye pancake.

The inevitable and welcome consequence of working up a leaven; a rye pancake.

Haven’t made this much in a while but all all prepped for Sourdough U tomorrow @jenniferindc

Haven’t made this much in a while but all all prepped for Sourdough U tomorrow @jenniferindc

#Sourdough #leaven

Stiff leaven, raring to go.

Stiff leaven, raring to go.

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.