Jeremy Cherfas

My best 50% wholemeal Recipe link in bio. And while you’re there, check out the in DC next weekend.

My best 50% wholemeal Recipe link in bio. And while you’re there, check out the in DC next weekend.

#sourdough #courses #Washington

When all’s said and done, there is something deeply satisfying about a simple loaf. This is 10% each of whole rye, whole wheat and einkorn, at an easy 70% hydration.

When all’s said and done, there is something deeply satisfying about a simple loaf. This is 10% each of whole rye, whole wheat and einkorn, at an easy 70% hydration.

Stiff leaven, raring to go.

Stiff leaven, raring to go.

100% wholemeal coming together. Just three ingredients: flour, water, salt. Oh, and squillions of my microbe friends.

100% wholemeal coming together. Just three ingredients: flour, water, salt. Oh, and squillions of my microbe friends.

Always nice after a trip to prove that your starter is alive and well. This one is going to leaven a multigrain 50% wholewheat.

Always nice after a trip to prove that your starter is alive and well. This one is going to leaven a multigrain 50% wholewheat.

Sometimes a chap just needs to make an almost plain (5% rye) loaf.

Sometimes a chap just needs to make an almost plain (5% rye) loaf.

That wholemeal with a multigrain soaker never fails to please.

That wholemeal with a multigrain soaker never fails to please.

#sourdough #bread

That wholemeal with a multigrain soaker never fails to please.

That wholemeal with a multigrain soaker never fails to please.

#sourdough #bread

After a few blissful, cool, occasionally wet days with @nicolakidsbooks the most urgent need was a blazing I've and some 60% wholewheat sourdough at 80% hydration.

After a few blissful, cool, occasionally wet days with @nicolakidsbooks the most urgent need was a blazing I've and some 60% wholewheat sourdough at 80% hydration.

Apparently it is Real Bread Week. For me, that's no different from every other week. But to celebrate I embarked, last night, on a repeat of "that dark sour bread" I first tried about a year ago. This time, the whole rye berries are, I hope, softening a bit in the Thermos. It's a long process, and there probably won't be too much to see for at least another 24 hours, maybe 36. Still within the week though.

Apparently it is Real Bread Week. For me, that's no different from every other week. But to celebrate I embarked, last night, on a repeat of "that dark sour bread" I first tried about a year ago. This time, the whole rye berries are, I hope, softening a bit in the Thermos. It's a long process, and there probably won't be too much to see for at least another 24 hours, maybe 36. Still within the week though.

#realbreadweek #rye #sourdough