Jeremy Cherfas

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.

Yum.

Coming along nicely.

Coming along nicely.

Table for One, from @dearlovelucy still open for business at

Table for One, from @dearlovelucy still open for business at

So pleased to be able to announce that Sourdough U is finally coming to Rome. Thanks to the wonderful @alicekiandra.adams and the big new oven at Latteria Studio I can offer a one-day course on 9 June. Learn how to look after an ancient Tuscan starter and use it to bake a tasty loaf of bread. Full details at https://www.fornacalia.com/2019/learn-to-bake-sourdough-bread-in-rome/ (also in bio).

So pleased to be able to announce that Sourdough U is finally coming to Rome. Thanks to the wonderful @alicekiandra.adams and the big new oven at Latteria Studio I can offer a one-day course on 9 June.

Learn how to look after an ancient Tuscan starter and use it to bake a tasty loaf of bread. Full details at https://www.fornacalia.com/2019/learn-to-bake-sourdough-bread-in-rome/ (also in bio).

The latest episode hears a freelance food historian talk about the history of bread. It was a fun chat and just a tad exasperating so please, if you're tempted to hurl a loaf at your podcast player, please make it a nice squishy supermarket loaf. Episode at https://www.eatthispodcast.com/william-rubel/ and clickable link in the bio, as usual.

The latest episode hears a freelance food historian talk about the history of bread. It was a fun chat and just a tad exasperating so please, if you're tempted to hurl a loaf at your podcast player, please make it a nice squishy supermarket loaf.

Episode at https://www.eatthispodcast.com/william-rubel/ and clickable link in the bio, as usual.

A perfect day for playing hookey.

A perfect day for playing hookey.

Wild asparagus risotto for supper last night, thanks to our very own Euall Gibbons, @freewilliam3d

Wild asparagus risotto for supper last night, thanks to our very own Euall Gibbons, @freewilliam3d

Golden hour.

This paeony has never once flowered in more than ten years, and each spring I forgive it for its glorious shoots as they lead out.

This paeony has never once flowered in more than ten years, and each spring I forgive it for its glorious shoots as they lead out.

Not exactly a fuckedloaf, because despite the spreading and lack of spring, the structure is good and the taste excellent. I’d say more handsomeisashandsomedoes. My Saracen Special with 15% whole buckwheat. Very tasty.

Not exactly a fuckedloaf, because despite the spreading and lack of spring, the structure is good and the taste excellent. I’d say more handsomeisashandsomedoes. My Saracen Special with 15% whole buckwheat. Very tasty.

A bit late on posting this here, but the story has been around for a few thousand years, so maybe it'll keep. Latest episode considers how crops were moving much further much earlier, and as they did so early farmers grew the confidence, the resources and the knowledge to move up into the mountains and down into the river basins. Link here, and in my profile. https://www.eatthispodcast.com/prehistoric-globalisation/

Still light, under a full moon.

Still light, under a full moon.

Here we go again. Ready for build number two.

Here we go again. Ready for build number two.

And a very happy St Patrick’s day to you too.

And a very happy St Patrick’s day to you too.

Seedy wholemeal sourdough from out of the fridge to out of the oven.

Seedy wholemeal sourdough from out of the fridge to out of the oven.

Welcome back to my plate, agretti.

Welcome back to my plate, agretti.

That’s a lot better. Second attempt at fig (not gig) and walnut. This one may be ready to move into the rotation.

That’s a lot better. Second attempt at fig (not gig) and walnut. This one may be ready to move into the rotation.

Gig and walnut; tasted great, the problem is distribution.

Gig and walnut; tasted great, the problem is distribution.

#showusyourfuckedloaves #sourdough

Not all of my lunch. But a good part of it.

Not all of my lunch. But a good part of it.

Joseph Cornell waiting for his muse.

Joseph Cornell waiting for his muse.