Jeremy Cherfas

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.

At this stage, looks are unimportant. Scalding some rye with black coffee, black pepper and anise seeds for tomorrow’s big bake.

At this stage, looks are unimportant. Scalding some rye with black coffee, black pepper and anise seeds for tomorrow’s big bake.

An afternoon with the stars. @eminchilli helping @pastagrannies to promote her wonderful book at @granofarina.

An afternoon with the stars. @eminchilli helping @pastagrannies to promote her wonderful book at @granofarina.

Excitement building to meet Vicky @pastagrannies at the excellent @granofarina

Excitement building to meet Vicky @pastagrannies at the excellent @granofarina

Bought the Anker vertical mouse, upgraded Better Touch Tool, all I need to do now is learn how to use them before I go nuts.

Bought the Anker vertical mouse, upgraded Better Touch Tool, all I need to do now is learn how to use them before I go nuts.

Unlikely, and impressive

Unlikely, and impressive

This morning’s workout: 4.6 kg of seedy dough. Hand for scale.

This morning’s workout: 4.6 kg of seedy dough. Hand for scale.

Context, captured from EAT website a few minutes ago.

Context, captured from EAT website a few minutes ago.

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

Negroni o’clock

Negroni o’clock

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

An hour later and the dough is already a lot more structured, much less sticky and generally amenable.

An hour later and the dough is already a lot more structured, much less sticky and generally amenable.

Almost done with first mix of almost 4kg of dough. At this stage it is a sticky, difficult beast. Give it time, though ...

Almost done with first mix of almost 4kg of dough. At this stage it is a sticky, difficult beast. Give it time, though ...

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.

What I’d like to take home.

What I’d like to take home.

Preparations

Snap!

Just sent an email to the lucky winner of 50 Ways to Cook a Carrot from @prospectbooks Now to wait and see whether they want it. Of course they will. But if not, I'll pick someone else at random from my newsletter subscribers.

Just sent an email to the lucky winner of 50 Ways to Cook a Carrot from @prospectbooks Now to wait and see whether they want it. Of course they will. But if not, I'll pick someone else at random from my newsletter subscribers.

A quick reminder, that if you are subscribed to Eat This Newsletter, you are automatically in the running for a prize draw to win a copy of Peter Hertzmann's new book, 50 Ways to Cook a Carrot. If you're not, head on over to eatthispodcast.com and sign up.

A quick reminder, that if you are subscribed to Eat This Newsletter, you are automatically in the running for a prize draw to win a copy of Peter Hertzmann's new book, 50 Ways to Cook a Carrot.

If you're not, head on over to eatthispodcast.com and sign up.

Rose demoing Shortcuts for micropub

Rose demoing Shortcuts for micropub

Planning sessions at IWC Brighton

Planning sessions at IWC Brighton

With Tantek, Rose and Jack.

So gratifying when people get stuck right in. This time to a black pepper rye.

So gratifying when people get stuck right in. This time to a black pepper rye.

Puntarelle. The season has changed.

Puntarelle. The season has changed.

Ovolini and ...

Ovolini and ...

Luscious.

We’re not in Kansas.

We’re not in Kansas.

Happy to confirm that sautéed radishes with the tops are indeed absolutely delicious. Live and learn.

Happy to confirm that sautéed radishes with the tops are indeed absolutely delicious. Live and learn.

Well, that was a bit of a long day.

Well, that was a bit of a long day.

Bulk, after a night in the fridge.

Bulk, after a night in the fridge.

#sourdoughseptember #kalonji #realbread #bigbake

See! Raisins, yearning to be free.

See! Raisins, yearning to be free.

Big bake part II. Golden raisin bread, 4.7kg. The raisins are currently hiding at the bottom.

Big bake part II. Golden raisin bread, 4.7kg. The raisins are currently hiding at the bottom.

Big bake part I. Kalonji bread, 3kg.

Big bake part I. Kalonji bread, 3kg.

Life is good.

Pest patrol, while the quiche cools.

Pest patrol, while the quiche cools.

A joint production.

A joint production.

Underestimated the starter’s enthusiasm for today’s big bake.

Underestimated the starter’s enthusiasm for today’s big bake.

I'll be talking to @historicalitalianfood about food in Rome from Aeneas to Alfredo.

I'll be talking to @historicalitalianfood about food in Rome from Aeneas to Alfredo.

First big (for me) bake of a new season. Multi-seeded and black pepper rye, raised with my starters.

First big (for me) bake of a new season. Multi-seeded and black pepper rye, raised with my starters.

Quite the sunset this evening.

Quite the sunset this evening.

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.

Munchkin on the bus.

Munchkin on the bus.

Fill! Yay!

Ant superhighway.

Ant superhighway.

Another fine weekend comes to a close.

Another fine weekend comes to a close.

Reliving the fun, flavours and camaraderie of as I finish editing next week's episode.

Reliving the fun, flavours and camaraderie of as I finish editing next week's episode.

🌶🌶🌶 Chillies! Poblanos on their way to becoming anchos. But, to peel, or not to peel?

🌶🌶🌶 Chillies! Poblanos on their way to becoming anchos. But, to peel, or not to peel?

Friends with views.

Friends with views.

Cool as a cucumber soup; just add yoghurt.

Cool as a cucumber soup; just add yoghurt.