Jeremy Cherfas

Impossibly blue skies today.

Impossibly blue skies today.

Latest episode: A visit to Hummustown. Talking to @shaza.saker and the people who make and eat the delicious food that is giving Syrian refugees dignity and independence, and giving Romans a taste of Syria. https://www.eatthispodcast.com/a-visit-to-hummustown/

Latest episode: A visit to Hummustown. Talking to @shaza.saker and the people who make and eat the delicious food that is giving Syrian refugees dignity and independence, and giving Romans a taste of Syria. https://www.eatthispodcast.com/a-visit-to-hummustown/

There's something funny with the way micro.blog is handling time zones. Posts from my WithKnown come in on time. Posts from another site show up with a time stamp 8 hours ahead of my "now". Pub date in RSS shows local time and zone.

There's something funny with the way micro.blog is handling time zones. Posts from my WithKnown come in on time. Posts from another site show up with a time stamp 8 hours ahead of my "now". Pub date in RSS shows local time and zone.

Art exposure.

That was a lot of fun. ☘️☘️☘️

That was a lot of fun. ☘️☘️☘️

This is a pretty exciting moment; my first pack of replacement filters.

This is a pretty exciting moment; my first pack of replacement filters.

Saturday morning special.

Saturday morning special.

Progress.

Getting there, slowly. But getting there.

Getting there, slowly. But getting there.

Latest podcast episode looks at the way wheat moved through London by water, with Di Murrell, one of the last people to carry out the trade. How it started, why it stopped and everything in between. And in case you're wondering, that previous photo? Intrepid members of the Port of London police, testing new lifejackets. On the lookout for contraband bread, I suspect. https://www.eatthispodcast.com/barges-and-bread/ #podcast

Latest podcast episode looks at the way wheat moved through London by water, with Di Murrell, one of the last people to carry out the trade. How it started, why it stopped and everything in between.

And in case you're wondering, that previous photo? Intrepid members of the Port of London police, testing new lifejackets. On the lookout for contraband bread, I suspect.

https://www.eatthispodcast.com/barges-and-bread/

#podcast

#podcast #bread #London #Food_history

While I continue to avoid foodie clichés, here's an amuse-gueule that is at least tangentially related to tomorrow's episode.

While I continue to avoid foodie clichés, here's an amuse-gueule that is at least tangentially related to tomorrow's episode.

Made a tray of @domenicacooks farinata di ceci and this is all that’s left for breakfast. Totally delish. It stuck to the tray but sorted that out easily.

Made a tray of @domenicacooks farinata di ceci and this is all that’s left for breakfast. Totally delish. It stuck to the tray but sorted that out easily.

#campbellsdoughknife

Ready for a little rest.

Ready for a little rest.

#sourdough #seeded #multigrain

So exciting.

#campbellsdoughknife

It occurs to me that people here might be interested in learning about my latest episode. The Hamlet fire was a devastating industrial "accident" that exposes the cost of cheap food. Why the scare quotes? Listen to Bryant Simon talk about his new book. Link in bio.

It occurs to me that people here might be interested in learning about my latest episode.

The Hamlet fire was a devastating industrial "accident" that exposes the cost of cheap food. Why the scare quotes? Listen to Bryant Simon talk about his new book. Link in bio.

Winter wonderland

Winter wonderland

What IS the stuff that oozes out of supermarket bacon?

What IS the stuff that oozes out of supermarket bacon?

Later, that same day.

Later, that same day.

Keeping an eye on the fabulous weather.

Keeping an eye on the fabulous weather.

And out they come. Rustic Bread.

And out they come. Rustic Bread.

#fornacalia #sourdough

In they go. Rustic Bread.

In they go. Rustic Bread.

#Fornacalia #sourdough

Just rewards.

Stopping on this morning’s walk to notice things.

Stopping on this morning’s walk to notice things.

OMG. It worked. Thanks Claudia.

OMG. It worked. Thanks Claudia.

Moving along. Another hour or so, I reckon.

Moving along. Another hour or so, I reckon.

When you’ve been doing high hydration sourdough for a good long while, it is nice to be reminded what a pleasure kneading is and the way the dough comes to life beneath your hands.

When you’ve been doing high hydration sourdough for a good long while, it is nice to be reminded what a pleasure kneading is and the way the dough comes to life beneath your hands.

Free art today.

Free art today.

Mid mega (for me) bread bake this morning. Multi seeded 50% wholewheat If you’re in Rome and want in, DM me.

Mid mega (for me) bread bake this morning. Multi seeded 50% wholewheat If you’re in Rome and want in, DM me.

Is it springtime yet?

Is it springtime yet?

#Https://www.instagram.com/clinklucy

Biggest bake ever, for me. One lesson; the oven continues getting hotter for while after the first bake. 100% white Italian Manitoba, 40% leaven, about 70% hydration. Can’t wait to slice into one.

Biggest bake ever, for me. One lesson; the oven continues getting hotter for while after the first bake. 100% white Italian Manitoba, 40% leaven, about 70% hydration. Can’t wait to slice into one.

And so it ends; ten jars of our very own lemon marmalade.

And so it ends; ten jars of our very own lemon marmalade.

#lemons #marmalade #lemonmarmalade

So it begins; Saturday morning marmalade making with a kilo of our very own #lemons

So it begins; Saturday morning marmalade making with a kilo of our very own #lemons

The infallible standby; multigrain seedy wholewheat.#sourdough #naturalleaven

The infallible standby; multigrain seedy wholewheat.#sourdough #naturalleaven

The light ...

The light ...

Playing hookey with The Main Squeeze

Playing hookey with The Main Squeeze

#afternoontreat #matin

Dreamy conclusion of the dreamy Palanga rye from @theryebaker after a dreamy session at the hot baths. No filter but the steam. Link to full story in my bio. #rye

Dreamy conclusion of the dreamy Palanga rye from @theryebaker after a dreamy session at the hot baths. No filter but the steam.
Link to full story in my bio.
#rye

#rye #sourdough #bread

Well worth waiting for. Dense crumb, chewy crust, great flavour. Full write-up on its way, maybe later today.

Well worth waiting for. Dense crumb, chewy crust, great flavour. Full write-up on its way, maybe later today.

#rye #Lithuania

There we go. The finishing touch. Palanga rye from Stanley Greenberg. Tasting notes and full details tomorrow.

There we go. The finishing touch. Palanga rye from Stanley Greenberg. Tasting notes and full details tomorrow.

Proofed and shaped and read for the oven.

Proofed and shaped and read for the oven.

Mixed and kneaded and ready for bulk fermentation.

Mixed and kneaded and ready for bulk fermentation.

And that’s the yeast sponge, after two hours, dumped on top of the scald from list night, prior to mixing the final dough. I got busy so the timeline is far from accurate.

And that’s the yeast sponge, after two hours, dumped on top of the scald from list night, prior to mixing the final dough.
I got busy so the timeline is far from accurate.

The mixed scald and starter, ready for overnight ferment last night.

The mixed scald and starter, ready for overnight ferment last night.

Artificial intelligence?

Artificial intelligence?

One of the delights of naming people in Aperture is that -- like humans -- it will sometimes see a face where there is none.

Doesn’t look like much, but that’s the scald about to go into a very low oven for three hours. I’m a tad worried that it contains only 2g caraway.

Doesn’t look like much, but that’s the scald about to go into a very low oven for three hours. I’m a tad worried that it contains only 2g caraway.

The inevitable and welcome consequence of working up a leaven; a rye pancake.

The inevitable and welcome consequence of working up a leaven; a rye pancake.

Embarking on a fairly complex bread. Two starters, refreshed at the same time 10 hours ago, and the rye on the right has tripled while the wheat on the left has barely doubled. Same hydration.

Embarking on a fairly complex bread. Two starters, refreshed at the same time 10 hours ago, and the rye on the right has tripled while the wheat on the left has barely doubled. Same hydration.

Salad for lunch. Oh boy!

Salad for lunch. Oh boy!

To a full 2018.

To a full 2018.