Jeremy Cherfas

Just strolling through the market on my way to test the spiffy new oven @latteriastudio for the sourdough bread course on Sunday. Still a couple of places left. Link in bio.

Just strolling through the market on my way to test the spiffy new oven @latteriastudio for the sourdough bread course on Sunday. Still a couple of places left. Link in bio.

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.

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.

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

So pleased to be able to announce that Sourdough U is finally coming to Rome. Thanks to the wonderful @alicekiandra.adams and the big new oven at Latteria Studio I can offer a one-day course on 9 June. Learn how to look after an ancient Tuscan starter and use it to bake a tasty loaf of bread. Full details at https://www.fornacalia.com/2019/learn-to-bake-sourdough-bread-in-rome/ (also in bio).

So pleased to be able to announce that Sourdough U is finally coming to Rome. Thanks to the wonderful @alicekiandra.adams and the big new oven at Latteria Studio I can offer a one-day course on 9 June.

Learn how to look after an ancient Tuscan starter and use it to bake a tasty loaf of bread. Full details at https://www.fornacalia.com/2019/learn-to-bake-sourdough-bread-in-rome/ (also in bio).

Seedy wholemeal sourdough from out of the fridge to out of the oven.

Seedy wholemeal sourdough from out of the fridge to out of the oven.

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.

Two more happy graduates of Sourdough U. And thanks to everyone for a fun day.

Two more happy graduates of Sourdough U. And thanks to everyone for a fun day.

All prepped and ready for Sourdough U.

All prepped and ready for Sourdough U.

Recipe testing for the next session of Sourdough U, less than a week to go. I think I will reduce the hydration a bit to make handling easier.

Recipe testing for the next session of Sourdough U, less than a week to go. I think I will reduce the hydration a bit to make handling easier.

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

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