Jeremy Cherfas

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.

Spring is coming!

Spring is coming!

Latest episode: We need to talk about meat. Not arguing pro or con here, just trying to understand why it is that meat holds such a central place in discussions of a "good" diet -- in all senses. With Francesco Buscemi, cultural historian of meat. Episode at https://www.eatthispodcast.com/meat/ and clickable in my bio.

Latest episode: We need to talk about meat.

Not arguing pro or con here, just trying to understand why it is that meat holds such a central place in discussions of a "good" diet -- in all senses.

With Francesco Buscemi, cultural historian of meat.

Episode at https://www.eatthispodcast.com/meat/ and clickable in my bio.

Too busy tidying in the terrace to remember to take photos, so here’s that orchid again. Current score: 11

Too busy tidying in the terrace to remember to take photos, so here’s that orchid again. Current score: 11

My bread day is done, and there are seven more inside.

My bread day is done, and there are seven more inside.

Real bread week, eh? Or, as I like to call it, Bread Week. Every week. 3kg of 50% wholewheat out of the fridge and ready for action.

The park may have been closed but the sky was wide open this morning.

The park may have been closed but the sky was wide open this morning.

And if you were hoping to go in and find your keys ...

And if you were hoping to go in and find your keys ...

Bummer. But it was open on Saturday when there was actually a wind howling and bring trees down.

Bummer. But it was open on Saturday when there was actually a wind howling and bring trees down.

Then there were three.

Then there were three.

Total treat to find San Saba open this evening as we were early for an invitation.

Total treat to find San Saba open this evening as we were early for an invitation.

End result: two baby black pepper ryes.

End result: two baby black pepper ryes.

Here we go again, with a 100% rye leaven for some Black Pepper Rye.

Here we go again, with a 100% rye leaven for some Black Pepper Rye.

Just looking, I promise.

Just looking, I promise.

Excellent dinner, a notch above the ordinary. Mantecato di baccala and guaciale di manzo.

Excellent dinner, a notch above the ordinary. Mantecato di baccala and guaciale di manzo.

More @lisascenic

More @lisascenic

Time pieces.

Art!

Glorious.

My other love. K for kalonji.

My other love. K for kalonji.

I’ll bet that’s not what he wrote.

I’ll bet that’s not what he wrote.

And then there were two.

And then there were two.

Hello again, old friend.

Hello again, old friend.

I appreciate fancy scoring when I see it, but there is also something marvellous about a loaf that so clearly reprises the seeds it came from.

I appreciate fancy scoring when I see it, but there is also something marvellous about a loaf that so clearly reprises the seeds it came from.

Very definitely that time of year.

Very definitely that time of year.

Three successive days of sunshine and the crocuses are out in force. This sparks joy.

Three successive days of sunshine and the crocuses are out in force. This sparks joy.

Seven sorts of seeds ready for a soak.

Seven sorts of seeds ready for a soak.

Latest episode travels to Louisville, Colorado, to meet Andy Clark, the baker behind @moxiebreadco and one of the most delicious pastries I have ever tasted. Have a listen at https://eatthispodcast.com/moxie -- which I will also put in the bio -- and tell me, please, where I might find the nearest kouign amann in Rome.

Latest episode travels to Louisville, Colorado, to meet Andy Clark, the baker behind @moxiebreadco and one of the most delicious pastries I have ever tasted.

Have a listen at https://eatthispodcast.com/moxie -- which I will also put in the bio -- and tell me, please, where I might find the nearest kouign amann in Rome.

I know what you’re thinking. And so was I.

I know what you’re thinking. And so was I.

The air is cold and the sun is warm. So good to be out and about doing deliveries

The air is cold and the sun is warm. So good to be out and about doing deliveries

A corn (maize) flour new to me. Yellower and perhaps thirstier than I am used to.

A corn (maize) flour new to me. Yellower and perhaps thirstier than I am used to.

Pay no attention. I’m actually testing my photos to try something that is nothing to do with IG.

Pay no attention. I’m actually testing my photos to try something that is nothing to do with IG.

#leaven #sourdough