Jeremy Cherfas

Today’s big bake, 70% Manitoba with 10% each of einkorn, spelt and rye (wholemeal). Very deep flavour with a custard crumb when fresh

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Time for some of that fine 100% rye sourdough with toasted sunflower seeds and a hint of caraway.

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Today I will mostly be baking light rye sourdough with caraway seeds.

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Today, I will mostly be baking light rye sourdough with caraway seeds.

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Ave Fornax!

@tavolamediterranea has decreed that today is the start of Fornacalia, which I am celebrating with a very un-Roman bread. At least, I don't think the Romans ever baked with rye. And certainly not sunflower seeds.

This is the 100% rye sourdough with a sunflower seed soaker from @raleighstreetbaker reduced to what is, for me, a more manageable quantity. Link to full recipe in bio.

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I’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds. One for Sunday and one for the freezer.

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A mostly white (5% each rye and wholemeal) sourdough loaf for Sunday breakfast and beyond.

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Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment. Of course I don’t have nearly enough loaf tins. 100% rye sourdough with toasted sunflower seeds and caraway soaker.

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Back in the saddle with a rye starter on the left for personal use, fed last night, and a white starter for friends fed just a minute ago

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One of the most satisfying things about coming home after a holiday is giving all the microbiology a bit of love so it can return the favour

Starters refreshed and one used to produce a simple white bread with 5% each whole wheat and whole rye. I’ll use the other one in a day or two, and see to the yoghurt tomorrow.

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Thanks to an unfollowable stream on Twitter, I came upon the website of Joshua Nudell, an historian with an interest in ancient Greek breads. A post of his, translating from Athenaeus’s Deipnosophistae, refers in passing to "the loaf from rye (or spelt)". That's strange. So I left a comment on the post, as follows:

I don't know Ancient Greek, but I do know some ancient and modern cereals, so I am hoping you can elaborate on this. Does the list mean two different loaves, one of rye and one of spelt? Or does it mean that rye is sometimes known as spelt, which would be a very interesting reading indeed.

Thanks.

This could be interesting.

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

Jeremy Cherfas

Black pepper rye on Capri.

Today’s big bake, 70% Manitoba with 10% each of einkorn, spelt and rye (wholemeal)

Time for some of that fine 100% rye sourdough with toasted sunflower seeds and a hint of caraway.

Today I will mostly be baking light rye sourdough with caraway seeds.

Today, I will mostly be baking light rye sourdough with caraway seeds.

Ave Fornax!

I’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds

A mostly white (5% each rye and wholemeal) sourdough loaf for Sunday breakfast and beyond.

Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment

Back in the saddle with a rye starter on the left for personal use, fed last night, and a white starter for friends fed just a minute ago

One of the most satisfying things about coming home after a holiday is giving all the microbiology a bit of love so it can return the favour

Rye (or spelt) ???

I realise I forgot to show off the finished black pepper rye sourdough loaves. So here they are.

A couple of plump little kalonji sourdough beauties that have been sleeping overnight in the fridge before I get stuck into the rye.

At this stage, looks are unimportant. Scalding some rye with black coffee, black pepper and anise seeds for tomorrow’s big bake.

So gratifying when people get stuck right in. This time to a black pepper rye.

First big (for me) bake of a new season. Multi-seeded and black pepper rye, raised with my starters.

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

They go in, they come out. 40% whole rye sourdough with caraway seeds.

Black pepper rye, just waiting for some peanut butter. Or smoked salmon. Or stracchino.

I just love the way whole rye kicks my starter into a higher gear.

Just another Saturday morning at the urban homestead; making cheese, growing seeds, feeding the rye starter.

Despite the slight stickiness at the start, I am always stoked by how fast rye gets going. These little beauties will go from first mix to oven in about four hours. 40% whole rye with caraway

Dreamy conclusion of the dreamy Palanga rye from @theryebaker after a dreamy session at the hot baths. No filter but the steam. Link to full story in my bio. #rye

Well worth waiting for. Dense crumb, chewy crust, great flavour. Full write-up on its way, maybe later today.

There we go. The finishing touch. Palanga rye from Stanley Greenberg. Tasting notes and full details tomorrow.

Doesn’t look like much, but that’s the scald about to go into a very low oven for three hours. I’m a tad worried that it contains only 2g caraway.

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

Embarking on a fairly complex bread. Two starters, refreshed at the same time 10 hours ago, and the rye on the right has tripled while the wheat on the left has barely doubled. Same 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.

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

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.

The rye also rises.

The baker's reward.

Black pepper rye sourdough