Jeremy Cherfas

First Cupani sweet pea in many years, and smells as divine as I remember.

First Cupani sweet pea in many years, and smells as divine as I remember.

Well deserved lunch break for today’s class. Bread disappointed me, as I failed to take the hugely warmer weather into account. The ciabatte (left) worked out fine though. With @romefromhome @bigdonniefromlargs @brian_levine

Well deserved lunch break for today’s class. Bread disappointed me, as I failed to take the hugely warmer weather into account. The ciabatte (left) worked out fine though. With @romefromhome @bigdonniefromlargs @brian_levine

One to welcome you, @romefromhome, @brian_levine and others coming to share a day of bread and baking.

One to welcome you, @romefromhome, @brian_levine and others coming to share a day of bread and baking.

Such a busy evening.

Such a busy evening.

At @eminchilli book event at the fabulous @marigold_roma with @rachelaliceroddy (can you spot her?) and many other luminaries.

At @eminchilli book event at the fabulous @marigold_roma with @rachelaliceroddy (can you spot her?) and many other luminaries.

Corn bread. Only 25% maize flour, but enough to give it a golden depth and the taste of summer.

Corn bread. Only 25% maize flour, but enough to give it a golden depth and the taste of summer.

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