Jeremy Cherfas

Today’s big bake, 70% Manitoba with 10% each of einkorn, spelt and rye (wholemeal). Very deep flavour with a custard crumb when fresh

Time for some of that fine 100% rye sourdough with toasted sunflower seeds and a hint of caraway.

Today I will mostly be baking light rye sourdough with caraway seeds.

Today, I will mostly be baking light rye sourdough with caraway seeds.

Ave Fornax!

@tavolamediterranea has decreed that today is the start of Fornacalia, which I am celebrating with a very un-Roman bread. At least, I don't think the Romans ever baked with rye. And certainly not sunflower seeds.

This is the 100% rye sourdough with a sunflower seed soaker from @raleighstreetbaker reduced to what is, for me, a more manageable quantity. Link to full recipe in bio.

I’m always astonished that this will eventually grow into two 1kg loaves of @raleighstreetbaker ‘s fabulous 100% rye with sunflower seeds. One for Sunday and one for the freezer.

A mostly white (5% each rye and wholemeal) sourdough loaf for Sunday breakfast and beyond.

Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment. Of course I don’t have nearly enough loaf tins. 100% rye sourdough with toasted sunflower seeds and caraway soaker.

Back in the saddle with a rye starter on the left for personal use, fed last night, and a white starter for friends fed just a minute ago