Jeremy Cherfas

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