Jeremy Cherfas

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.