Jeremy Cherfas

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

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

And this is how they turned out. Sourdough kalonji loaves.

And this is how they turned out. Sourdough kalonji loaves.

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

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

Preparing for this week's bake of super-seedy Just one of the breads we'll talk during Sunday's one-day course here in Tickets available until 1PM today at https://ti.to/sourdough-u/2019-11 or DM me for details.

Preparing for this week's bake of super-seedy Just one of the breads we'll talk during Sunday's one-day course here in Tickets available until 1PM today at https://ti.to/sourdough-u/2019-11 or DM me for details.

#sourdough #Rome

And a few hours after that, the magic. We won’t be making this recipe, and we certainly won’t be handling 4kg of dough, at the one-day sourdough course at on 17 November. But we will have a lot of fun and get to know about sourdough, wheat and bread. Link with details in my bio.

And a few hours after that, the magic.
We won’t be making this recipe, and we certainly won’t be handling 4kg of dough, at the one-day sourdough course at on 17 November. But we will have a lot of fun and get to know about sourdough, wheat and bread.
Link with details in my bio.

#latteriastudio

Straight outta the oven ... this is the basic sourdough loaf I will be sharing at the workshop on 17 November @latteriastudio Details from link in bio.

Straight outta the oven ... this is the basic sourdough loaf I will be sharing at the workshop on 17 November @latteriastudio
Details from link in bio.

A BLT is so much better on homemade sourdough. Come and learn how - the bread, not the sandwich - with me @latteriastudio on 17 November. Lunch included. Details in bio.

A BLT is so much better on homemade sourdough. Come and learn how - the bread, not the sandwich - with me @latteriastudio on 17 November. Lunch included.
Details in bio.

Almost forgot to share this perfect start to Sourdough September: a lunchtime BLT on fresh 50% wholemeal sourdough bread.

Almost forgot to share this perfect start to Sourdough September: a lunchtime BLT on fresh 50% wholemeal sourdough bread.

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.

They go in ... They come out 20% maize flour sourdough

They go in ...
They come out
20% maize flour sourdough

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.

And there’s one in the oven ... ##sourdough

And there’s one in the oven ...
##sourdough

#sourdough #rye #multigrain #Black_pepper

Ready for a little rest.

Ready for a little rest.

#sourdough #seeded #multigrain

And out they come. Rustic Bread.

And out they come. Rustic Bread.

#fornacalia #sourdough

In they go. Rustic Bread.

In they go. Rustic Bread.

#Fornacalia #sourdough

When you’ve been doing high hydration sourdough for a good long while, it is nice to be reminded what a pleasure kneading is and the way the dough comes to life beneath your hands.

When you’ve been doing high hydration sourdough for a good long while, it is nice to be reminded what a pleasure kneading is and the way the dough comes to life beneath your hands.

Mid mega (for me) bread bake this morning. Multi seeded 50% wholewheat If you’re in Rome and want in, DM me.

Mid mega (for me) bread bake this morning. Multi seeded 50% wholewheat If you’re in Rome and want in, DM me.

The infallible standby; multigrain seedy wholewheat.#sourdough #naturalleaven

The infallible standby; multigrain seedy wholewheat.#sourdough #naturalleaven

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

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

#rye #sourdough #bread

All hail the new graduates of U day 2. Much more difficult than I expected and they handled it brilliantly.

All hail the new graduates of U day 2. Much more difficult than I expected and they handled it brilliantly.

A demonstration loaf for U day 2. Went very well with @jenniferindc lovely lunch of soup and salad. Not to mention the cultured butter.

A demonstration loaf for U day 2. Went very well with @jenniferindc lovely lunch of soup and salad. Not to mention the cultured butter.

Another pair of beauties graduate from U.

Another pair of beauties graduate from U.

#Sourdough #Https://www.instagram.com/lasireneserena

Great work from the latest graduates of Sourdough U.

Great work from the latest graduates of Sourdough U.

#Https://www.instagram.com/dannasf

All quiet on the front.

All quiet on the front.

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

My best 50% wholemeal Recipe link in bio. And while you’re there, check out the in DC next weekend.

My best 50% wholemeal Recipe link in bio. And while you’re there, check out the in DC next weekend.

#sourdough #courses #Washington

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.

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.

Stiff leaven, raring to go.

Stiff leaven, raring to go.

100% wholemeal coming together. Just three ingredients: flour, water, salt. Oh, and squillions of my microbe friends.

100% wholemeal coming together. Just three ingredients: flour, water, salt. Oh, and squillions of my microbe friends.

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.

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

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

That wholemeal with a multigrain soaker never fails to please.

That wholemeal with a multigrain soaker never fails to please.

#sourdough #bread

That wholemeal with a multigrain soaker never fails to please.

That wholemeal with a multigrain soaker never fails to please.

#sourdough #bread

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.

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.

Apparently it is Real Bread Week. For me, that's no different from every other week. But to celebrate I embarked, last night, on a repeat of "that dark sour bread" I first tried about a year ago. This time, the whole rye berries are, I hope, softening a bit in the Thermos. It's a long process, and there probably won't be too much to see for at least another 24 hours, maybe 36. Still within the week though.

Apparently it is Real Bread Week. For me, that's no different from every other week. But to celebrate I embarked, last night, on a repeat of "that dark sour bread" I first tried about a year ago. This time, the whole rye berries are, I hope, softening a bit in the Thermos. It's a long process, and there probably won't be too much to see for at least another 24 hours, maybe 36. Still within the week though.

#realbreadweek #rye #sourdough

50:50 with five-grain soaker

50:50 with five-grain soaker

Oops. Almost in the nick of time.

Oops. Almost in the nick of time.

#igbreadclub seems to have gone dormant, so here's my wholewheat with multigrain soaker with preferment. Not too shabby.

#igbreadclub seems to have gone dormant, so here's my wholewheat with multigrain soaker with preferment. Not too shabby.

#igbreadclub #sourdough

Bubbleicious. Hamelman mixed levain

Bubbleicious. Hamelman mixed levain

Black pepper rye sourdough

Black pepper rye sourdough

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

A second go at olive levain for this time with fabulous taggiasca olives and a cold retard. The result was much tastier than the first version, which is probable the olives, not the longer rise.

A second go at olive levain for this time with fabulous taggiasca olives and a cold retard. The result was much tastier than the first version, which is probable the olives, not the longer rise.

#igbreadclub #sourdough