Jeremy Cherfas

Gettin’ purified.

Managed to find some time to join [virtual Homebrew Website Club](https://indieweb.org/events/2018-08-22-homebrew-website-club) today. If you're interested in #indieweb and have a moment, come and join us.

Photos for Mac isn’t a long term photo library option – Colin Devroe

Perhaps you’re not worried about moving from Mac to Windows or from Photos to another library manager, but you should be. Apple has already killed iPhoto in favor of Photos for Mac and lost a lot of functionality when they did. Who is to say they won’t do that again? Or discontinue the Mac altogether some day?

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.

Our Daily Bread 21 - Breaking Bread http://ow.ly/Z8c730ltLDJ If you bake bread only occasionally, you're probably just grateful to little packets of dried yeast. This episode is not about that. There's just not that much to say. When it comes to Judeo-Christian religious doctrine, however, the role of yeast in human affairs bubbles away below the surface of our cultures.

Working on a new recipe; can’t wait for this beauty to cool.

After enjoying a lovely day off yesterday, I've been paying for it today. Haven’t been away from the desk for more than about half an hour at a time. Mind you, most of that was to make a bread, and now that I’m done, I think I’ll go for a walk while the microbes do their thing.

Our Daily Bread 20 - Back to Basics http://ow.ly/Dbld30lsqGz Flour, water, salt and yeast; the basic ingredients of a loaf of bread. What happens when you mix them up and then heat them is a complex casade of chemistry, biology and physics. Most of the more subtle changes take time and can't really be rushed. That's why slow bread is better than fast bread in so many ways.

Our Daily Bread 19 - The Bread that Ate the World http://ow.ly/kvrk30lsqEj Small bakers couldn't compete with the giants created by Allied Bakeries, so they turned to science. That produced the Chorleywood bread process, which gave them a quicker, cheaper loaf. Unfortunately, the giant bakeries gobbled up the new method too. More and more small bakeries went out of business as a loaf of bread became cheaper and cheaper. Was it worth it? You tell me.

Our Daily Bread 18 - Allied forever http://ow.ly/2vIi30lqICw Size brings benefits to bakeries as much as to flour mills. The episode tells a small part of the story of how George Weston turned a bakery route in Toronto into one of the biggest food companies in the world, responsible for more brands of bread than you can imagine. And not just the bread, but many of the ingredients that make megabakeries possible.