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.