Jeremy Cherfas

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

Latest episode of the podcast hears about Laos and its amazing agricultural biodiversity -- almost all of which finds itself put onto a diversity of plates. You can find the episode at https://www.eatthispodcast.com/laos-diversity/ with a clickable link in my bio.

Latest episode of the podcast hears about Laos and its amazing agricultural biodiversity -- almost all of which finds itself put onto a diversity of plates.

You can find the episode at https://www.eatthispodcast.com/laos-diversity/ with a clickable link in my bio.

As promised yesterday, details (such as they are) of my discovery of do-nothing bread from Respectus Panis, now up on the bread site. https://www.fornacalia.com/2019/respect-to-respectus-panis/

As promised yesterday, details (such as they are) of my discovery of do-nothing bread from Respectus Panis, now up on the bread site. https://www.fornacalia.com/2019/respect-to-respectus-panis/

Smoky and peaty. A fine end to a dank, gray Sunday afternoon.

Smoky and peaty. A fine end to a dank, gray Sunday afternoon.

A hugely pleasant surprise. More details later, when I’ve had to write them up.

A hugely pleasant surprise. More details later, when I’ve had to write them up.

Double take.

17 January 2019

17 January 2019

Parochial, or what? Matt Kiser should know that plenty of use who depend on WTFJHT do not actually live in his country. Delete that Y!

We have lemon, we have rosemary, we have leaven, flours, water and salt. Soon we will have lemon rosemary sourdough bread.

We have lemon, we have rosemary, we have leaven, flours, water and salt. Soon we will have lemon rosemary sourdough bread.

This is exciting, the first ever print issue from bread-magazine.com. Happy to have bought into this.

This is exciting, the first ever print issue from bread-magazine.com. Happy to have bought into this.

Definite kudos to @flourambassador for her forthcoming series on women in grain. Really looking forward to reading what she has to say. In the meantime, here’s a little European patriarchy, Watteau’s Ceres.

Definite kudos to @flourambassador for her forthcoming series on women in grain. Really looking forward to reading what she has to say. In the meantime, here’s a little European patriarchy, Watteau’s Ceres.

Every bit as good as it looks.

Every bit as good as it looks.

Saturday night special. Winner chicken dinner

Saturday night special.
Winner chicken dinner

The light was actually even better than this snap.

The light was actually even better than this snap.

I’d be the one up the tree too.

I’d be the one up the tree too.

Pasta puttanesca, with homemade capperi.

Pasta puttanesca, with homemade capperi.

After a month starving in the fridge, we developed a touch of ketosis. 24 hours and a couple of feeds later, we have fine activity and a good loaf. Yay microbiology.

After a month starving in the fridge, we developed a touch of ketosis. 24 hours and a couple of feeds later, we have fine activity and a good loaf. Yay microbiology.

Not much of a harvest this year, but stocks are low, so I see marmalade in my future.

Not much of a harvest this year, but stocks are low, so I see marmalade in my future.