Jeremy Cherfas

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

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With Fornacalia less than a week away, had a first go at panis quadratus. Baked up fine but I was too timid with the demarcations.

With Fornacalia less than a week away, had a first go at panis quadratus. Baked up fine but I was too timid with the demarcations.

Ave Fornax!

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.

pesos

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

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).

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).

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/

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

Olive levain for Good taste and creamy texture, excellent per fare la scarpetta. Very easy to make, once you've got the olives prepared. Nice one to ring in tomorrow.

Olive levain for Good taste and creamy texture, excellent per fare la scarpetta. Very easy to make, once you've got the olives prepared. Nice one to ring in tomorrow.

#igbreadclub #Fornacalia