Jeremy Cherfas

Just strolling through the market on my way to test the spiffy new oven @latteriastudio for the sourdough bread course on Sunday. Still a couple of places left. Link in bio.

Just strolling through the market on my way to test the spiffy new oven @latteriastudio for the sourdough bread course on Sunday. Still a couple of places left. Link in bio.

A experiment using softer flour rather than Manitoba in my Saracen loaf. Not as much oven spring and a possibly foolish crumb. Too many variables though to disentangle, because I also retarded the loaf overnight in the fridge. So what with that and the weaker flour, I’m not sure what affected what. Still very tasty though.

A experiment using softer flour rather than Manitoba in my Saracen loaf. Not as much oven spring and a possibly foolish crumb. Too many variables though to disentangle, because I also retarded the loaf overnight in the fridge. So what with that and the weaker flour, I’m not sure what affected what. Still very tasty though.

The wait is over, and proved exceptionally worthwhile. Bravo @freewilliam3d

The wait is over, and proved exceptionally worthwhile. Bravo @freewilliam3d

Quite contrary.

Quite contrary.

Fresh ‘n’ juicy.

Fresh ‘n’ juicy.

Crumb of yesterday’s loaf.

Crumb of yesterday’s loaf.

And then, after sufficient time, and some heat ...

And then, after sufficient time, and some heat ...

One of the things I love about making my own bread is simply watching the effects of time. From a shaggy, sticky mass to a living dough with a lot of structure, just by waiting 30 minutes and then doing a few quick strech-and-folds in the bowl. Over the course of the next couple of hours I will continue to build structure, but that will take me less than a minute in total. The rest of the time, time itself (and biology, chemistry and physics) works the magic. Still a few places left for the one-day sourdough course at @latteriastudio in Rome on 9 July. Link in bio. And if you can't make that, there's a two-day course in Wales later in the month.

One of the things I love about making my own bread is simply watching the effects of time. From a shaggy, sticky mass to a living dough with a lot of structure, just by waiting 30 minutes and then doing a few quick strech-and-folds in the bowl.

Over the course of the next couple of hours I will continue to build structure, but that will take me less than a minute in total. The rest of the time, time itself (and biology, chemistry and physics) works the magic.

Still a few places left for the one-day sourdough course at @latteriastudio in Rome on 9 July. Link in bio. And if you can't make that, there's a two-day course in Wales later in the month.

Idlis for breakfast. Delicious and very sustaining.

Idlis for breakfast. Delicious and very sustaining.

End of an era. Not one I personally am sad to see, but still.

End of an era. Not one I personally am sad to see, but still.

And a pair of Grebes with chicks (trust me)

And a pair of Grebes with chicks (trust me)

Frank does building blocks

Frank does building blocks

Where bicycles come to die.

Where bicycles come to die.

The houseboats here are a lot more house than boat.

The houseboats here are a lot more house than boat.

I don’t know what this was, exactly, except it was delicious.

I don’t know what this was, exactly, except it was delicious.

Modern life.

True to my word, eating alone. Sardines for a solo lunch.

True to my word, eating alone. Sardines for a solo lunch.

Weather!

Fruit Envy

I’ve no idea who this person thinks she’s fooling, but her stickered laptop amused me no end.

Mycologists of Instagram; is this chicken of the woods?

Mycologists of Instagram; is this chicken of the woods?

Worth waiting for.

Worth waiting for.

The other is that the bread will definitely taste better. This is the recipe we will use in the course at @latteriastudio on 9 June. Still a few places left. Link in bio.

The other is that the bread will definitely taste better. This is the recipe we will use in the course at @latteriastudio on 9 June. Still a few places left. Link in bio.

One reason I like baking after the loaf has been in the fridge overnight is that it is so easy.

One reason I like baking after the loaf has been in the fridge overnight is that it is so easy.

Awaiting an organist.

Awaiting an organist.

Glorious morning.

Glorious morning.

Heading into the Domus Aurea, a truly wondrous excursion. I cannot begin to comprehend the scale of the thing or the labour it took to build it, to bury it, and now to bring it back to life.

Heading into the Domus Aurea, a truly wondrous excursion. I cannot begin to comprehend the scale of the thing or the labour it took to build it, to bury it, and now to bring it back to life.

The workforce achieved its deliverables.

The workforce achieved its deliverables.

First of the year.

First of the year.

The workforce is good and ready and raring to go. Today they will be feasting on buckwheat in addition to their normal rations.

The workforce is good and ready and raring to go. Today they will be feasting on buckwheat in addition to their normal rations.

Latest episode of Eat This Podcast talks about Eating Alone. Inspired by the installation by @dearlovelucy at Hearsay International Audio Arts Festival in Ireland, people share their thoughts on eating alone, out and about and at home. How do you feel about eating alone? I'd love to know. Episode is at https://www.eatthispodcast.com/eating-alone with a clickable link in the bio.

Latest episode of Eat This Podcast talks about Eating Alone. Inspired by the installation by @dearlovelucy at Hearsay International Audio Arts Festival in Ireland, people share their thoughts on eating alone, out and about and at home.

How do you feel about eating alone? I'd love to know.

Episode is at https://www.eatthispodcast.com/eating-alone with a clickable link in the bio.

Culture day.

The sweet life.

The sweet life.

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.

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.

My sourdough leaven, active and spongy and ready to do its thing after two builds. I originally received this more than a decade ago, as a Tuscan starter that was more than 100 years old. Is there anything specifically Tuscan about it? I doubt it. Is it the same now as it was 100 years ago, or even 10 years ago? Again, I doubt it. But it is ready to make some delicious, flavourful, nutritious bread -- and that's what matters. Let me hand it on to you, along with the knowledge to start using it, at a one-day bread workshop here in Rome on 9 June 2019. Link in bio and at https://fornacalia.com/learn-to-bake-sourdough-bread-in-rome

My sourdough leaven, active and spongy and ready to do its thing after two builds.

I originally received this more than a decade ago, as a Tuscan starter that was more than 100 years old. Is there anything specifically Tuscan about it? I doubt it. Is it the same now as it was 100 years ago, or even 10 years ago? Again, I doubt it. But it is ready to make some delicious, flavourful, nutritious bread -- and that's what matters.

Let me hand it on to you, along with the knowledge to start using it, at a one-day bread workshop here in Rome on 9 June 2019. Link in bio and at https://fornacalia.com/learn-to-bake-sourdough-bread-in-rome

I think they were cod fillets, but in any case they were delicious.

I think they were cod fillets, but in any case they were delicious.

Nice result for the 3-flour rustic, after gentle handling.

Nice result for the 3-flour rustic, after gentle handling.

Elderflower.

And very good they are too, though I say so as shouldn’t.

And very good they are too, though I say so as shouldn’t.

Somewhat lacking in religious symbolism, but that’s ok as far as I am concerned.

Somewhat lacking in religious symbolism, but that’s ok as far as I am concerned.

Prime buns, waiting to prove.

Prime buns, waiting to prove.

Seven hours later ...

Seven hours later ...

Now to wait and see, and hope that I haven’t overfaced my willing microbe helpers with all that rich food.

Now to wait and see, and hope that I haven’t overfaced my willing microbe helpers with all that rich food.

Spices: allspice, cinnamon, cloves, cumin and nutmeg. Half a teaspoon each for 500g of strong flour.

Spices: allspice, cinnamon, cloves, cumin and nutmeg. Half a teaspoon each for 500g of strong flour.

Today I will mostly be making Hot Cross Buns, leavened by my 100% white starter, fully conscious that it may not work. Nothing ventured and all that.

Today I will mostly be making Hot Cross Buns, leavened by my 100% white starter, fully conscious that it may not work. Nothing ventured and all that.

Then they get shaped and have another rest.

Then they get shaped and have another rest.

I love how this wisteria has coopted a nearby tree.

I love how this wisteria has coopted a nearby tree.

Fresh sorrel from the terrace, about to become one of the simplest and most delicious soups.

Fresh sorrel from the terrace, about to become one of the simplest and most delicious soups.

Latest episode: Celebrating Passover and Easter. There are lots of ritual meals associated with religious observance, but perhaps none so deliberately loaded with memory as the Passover Seder. Talking about that, and also about a pastry recipe that some Christians have expropriated to remember one of their own stories. At https://www.eatthispodcast.com/passover/ with a clickable link in my bio.

Latest episode: Celebrating Passover and Easter.

There are lots of ritual meals associated with religious observance, but perhaps none so deliberately loaded with memory as the Passover Seder. Talking about that, and also about a pastry recipe that some Christians have expropriated to remember one of their own stories.

At https://www.eatthispodcast.com/passover/ with a clickable link in my bio.

Last night’s tripe; rather good.

Last night’s tripe; rather good.