Jeremy Cherfas

The wait is over, and proved exceptionally worthwhile. Bravo @freewilliam3d

Sebastiaan has made fantastic progress towards indiewebified private posts. And it makes me feel better to read what he says about code that works, given how awful my own is.

Quite contrary.

Checked into Le Gramelot

Fresh ‘n’ juicy.

Checked into Rione XX Testaccio

Crumb of yesterday’s loaf.

And then, after sufficient time, and some heat ...

One of the things I love about making my own bread is simply watching the effects of time. From a shaggy, sticky mass to a living dough with a lot of structure, just by waiting 30 minutes and then doing a few quick strech-and-folds in the bowl. Over the course of the next couple of hours I will continue to build structure, but that will take me less than a minute in total. The rest of the time, time itself (and biology, chemistry and physics) works the magic. Still a few places left for the one-day sourdough course at @latteriastudio in Rome on 9 July. Link in bio. And if you can't make that, there's a two-day course in Wales later in the month.

Dear map people - macwright.org