Jeremy Cherfas

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