Jeremy Cherfas

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.