Jeremy Cherfas

A space for mostly short form stuff and responses to things I see elsewhere.

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Terrific 50km bike ride with the Rome chapter of FIAB. Absolutely glorious day

Hop country, in Bavaria, first leg of the three back to Rome.

Monday was the 80th anniversary of the roundup and deportation to Auschwitz of the Jews of Rome. That much I knew as I was planning this episode. More recent events took me and everyone else completely by surprise. Then I had two days of network outage, so here’s the latest podcast, on the Jewish Food of Rome. https://eatthispodcast.com/jewish-food

Festa della Liberazione in Rome. Fighting fascism from a bicycle.

Very fine day out, in warm spring sunshine, to Lago de Vico, a small caldera lake an hour or north of Rome.

A Day in the Life at 12:37 in Rome. Just another bus ride.

Inside the gazometreo at Rome Maker Faire, but how I wish they had a slot for over 50s only.

All of Rome seems to have agreed that on a day like today there’s only one place to be: at the beach.

pesos

#adayinthelife On a walk in the park of the Villa Doria Pamphilij in Rome, most sensible people having stayed indoors to avoid getting drenched.

2020-02-23

Tucked in behind the grandiose arch is one of the quainter stations of Rome. Many of the stations on the line are request stops. You have to ask the driver to stop.

I'll be talking to @historicalitalianfood about food in Rome from Aeneas to Alfredo.

One of the things I love about making my own bread is simply watching the effects of time. From a shaggy, sticky mass to a living dough with a lot of structure, just by waiting 30 minutes and then doing a few quick strech-and-folds in the bowl. Over the course of the next couple of hours I will continue to build structure, but that will take me less than a minute in total. The rest of the time, time itself (and biology, chemistry and physics) works the magic. Still a few places left for the one-day sourdough course at @latteriastudio in Rome on 9 July. Link in bio. And if you can't make that, there's a two-day course in Wales later in the month.

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

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).

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.

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

#sourdough