Jeremy Cherfas

Fantastic morning at the beach.

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And so it begins, with one of three beef cheeks.

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Lunch, in Ronciglione, of a perfect cacio e pepe.

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Inspired by @domenicacooks to attempt one of the great snacks of Naples (and Ischia, where we first came across them).

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Socially distant Santas at our local bar.

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A mostly white (5% each rye and wholemeal) sourdough loaf for Sunday breakfast and beyond.

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Anna Jones’ peanut butter kale ready for the oven.

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I have just one question: how on Earth do they get whole chestnuts for marron glacé?

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In tomorrow's episode, the story behind this earlyish inforgraphic.

How did the Brits become a nation of tea drinkers?

“Comparative Consumption,” Sir James Buckingham, A Few Facts about Indian Tea and How to Brew It (London: Indian Tea Association, 1910, p. 4. British Library shelf mark 07076.48 (4).

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I don’t mean to be churlish, and I’m very grateful to have got it back, but I do wish it were a different colour.

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The cosmos is going crazy

The cosmos is going crazy.

NB not a metaphor.

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Just, you know, crossing the river.

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There’s a first for everything

There’s a first for everything. Never before been served anchovies still in the tin. They were good, I admit.

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Not really a fungus foray, just some fruiting bodies I happened to spot on my customary walk.

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All of Rome seems to have agreed that on a day like today there’s only one place to be: at the beach.

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How quaint. What am I supposed to do with this?

Strange goings on in the park this afternoon.

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#adayinthelife On a walk in the park of the Villa Doria Pamphilij in Rome, most sensible people having stayed indoors to avoid getting drenched.

Another small batch on its way out.

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And all that dough gets you 8 loaves of bread.

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5 kg of sourdough emerges from the fridge after an overnight, active slumber party.

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Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment

Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment. Of course I don’t have nearly enough loaf tins. 100% rye sourdough with toasted sunflower seeds and caraway soaker.

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Discard pancake the basis for lunch

Discard pancake the basis for lunch. As little waste as I can manage.

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Back in the saddle with a rye starter on the left for personal use, fed last night, and a white starter for friends fed just a minute ago

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Another astonishingly good lunch, not to mention the wine we brought home.

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Er, yes

Er, yes. A young fox taking a drink in broad daylight at 10:50am.

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Baked up nice, too

Baked up nice, too. Taste test in about four hours.

#khorasan #sourdough

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A friend and bread client gave me a bag of Khorasan flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf

A friend and bread client gave me a bag of Khorramshahr flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf.

So, here goes. I fed my 75% wholewheat starter, thinking this would be whole too. It isn’t, but that’s ok. Kneads up oK, with a nice pale yellow cast. Seems a bit weak though, even though the packet said 14% protein. Obviously not that great for gluten. We shall see.

#khorasan #sourdough

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