Jeremy Cherfas

A very boring photo, for a very exciting reason.

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New post from @eatthispodcast

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One of the most satisfying things about coming home after a holiday is giving all the microbiology a bit of love so it can return the favour

Starters refreshed and one used to produce a simple white bread with 5% each whole wheat and whole rye. I’ll use the other one in a day or two, and see to the yoghurt tomorrow.

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Did you see the photo of my starter from this morning? It has now had time to work its magic and I have three good looking seedy loaves based on Hamelman's multigrain with soaker. I can't guarantee that these particular loaves will be absolutely delicious, but based on past experience, it is a bet I would be willing to make. This particular loaf will not be part of the course on 9 June, but the handout will contain the recipe and we will be talking about seeds.

Latest episode is a chat with @thesugarchef about her life in pastry and the sheer joy of a silky-smooth custard. Plus, the mystery appeal of vanilla ice cream. Link in bio. Oh, and that photo may like a fancy omelette, but it is actually Charmaine's grapefruit panna cotta, with semolina and olive oil cake, wild red juniper and grapefruit marmalade, citrus crumble and fennel chips. I wish I could tell you what it tastes like.

Our Daily Bread 30 - A Perennial Dream http://ow.ly/8pcy30lB5vW Wheat is an annual plant; it dies after setting seed. Each year, the farmer has to prepare the land, sow seed, fertilise and protect the plants. When the ground is bare, between crops, wind and water can erode the soil. The shallow root systems of annual plants fail to exploit the resources of the soil and do little to improve it. So although wheat feeds us, it does so at considerable cost to the environment. It isn't sustainable. What if wheat were perennial? Photo by Jerry D. Glover; annual wheat on the left, Kernza™ on the right.

#8482

Our Daily Bread 24 - Slow, but Exceedingly Fine http://ow.ly/W4Ix30lvxpu Without a doubt, the most important trend in the resurgence of baking with care is the increasing use of small mills by keen home bakers and professionals alike. Better nutrition and stunning flavour are the obvious benefits. Less visible, a renewal of local grain growing and closer links between farmers and bakers, all in search of better wheats. Photo by kind permission of Andrew Heyn at New American Stone Mills.

Latest podcast episode looks at the way wheat moved through London by water, with Di Murrell, one of the last people to carry out the trade. How it started, why it stopped and everything in between. And in case you're wondering, that previous photo? Intrepid members of the Port of London police, testing new lifejackets. On the lookout for contraband bread, I suspect. https://www.eatthispodcast.com/barges-and-bread/ #podcast

#podcast #bread #London #Food_history

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