A space for mostly short form stuff and responses to things I see elsewhere.
Latest newsletter revisits Passover and asks a fifth question: if you are an observant Jewish sourdough baker, what do you do with your starter over Passover?
Questions too for sustainable fish, citrus salads and livestock emissions.
https://buttondown.email/jeremycherfas/archive/ETN-236-leavened/
Latest Eat This Newsletter has it all: mac and cheese, sourdough, Indian Indian, microplastics in mothers milk, and the drive to large chain restaurants.
https://buttondown.email/jeremycherfas/archive/eat-this-newsletter-189-inauthentic/
Finished reading: Sourdough by Robin Sloan
Time for some of that fine 100% rye sourdough with toasted sunflower seeds and a hint of caraway.
pesosAve 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.
pesosInspired 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.
pesosA friend and bread client gave me a bag of Khorramshahr flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf.
So, here goes. I fed my 75% wholewheat starter, thinking this would be whole too. It isn’t, but that’s ok. Kneads up oK, with a nice pale yellow cast. Seems a bit weak though, even though the packet said 14% protein. Obviously not that great for gluten. We shall see.
I wrote about reviving my sourdough after an extended absence.
https://www.fornacalia.com/2020/sourdough-revival/
Just flipped the switch on tickets for the next one-day Sourdough U course in Rome. Come and learn how to care for and use a sourdough leaven. Suitable for experienced bakers and absolute beginners. https://ti.to/sourdough-u/2019-11
I wonder how easy it is to count the corpses of yeast and lactobacillus cells in a baked loaf?
https://www.sourdough.co.uk/can-real-sourdough-identified/