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Jeremy Cherfas"/>

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

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Jeremy Cherfas

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/

Jeremy Cherfas

Finished reading: Sourdough by Robin Sloan

Jeremy Cherfas

Currently reading: Sourdough by Robin Sloan, ISBN: 9781250192752





Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

One of the resultant loaves

One of the resultant loaves

One of the resultant loaves. 50% wholemeal sourdough.

Jeremy Cherfas

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

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

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

Jeremy Cherfas

Today’s effort: seven seed sourdough semi wholemeal.

Today’s effort: seven seed sourdough semi wholemeal.

Today’s effort: seven seed sourdough semi wholemeal.

Jeremy Cherfas

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

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

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

Jeremy Cherfas

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

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

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

Jeremy Cherfas

Ave Fornax!

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.

Jeremy Cherfas

No sourdough discards here.

No sourdough discards here.

No sourdough discards here.

Jeremy Cherfas

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

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

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

Jeremy Cherfas

5 kg of sourdough emerges from the fridge after an overnight, active slumber party.

5 kg of sourdough emerges from the fridge after an overnight, active slumber party.

5 kg of sourdough emerges from the fridge after an overnight, active slumber party.

Jeremy Cherfas

Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment

Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment

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.

Jeremy Cherfas

Baked up nice, too

Baked up nice, too

Baked up nice, too. Taste test in about four hours.

Jeremy Cherfas

A friend and bread client gave me a bag of Khorasan flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf

A friend and bread client gave me a bag of Khorasan flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf

A 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.

Jeremy Cherfas

Jeremy Cherfas

2020-02-13

2020-02-13

Even after spending all night in the fridge, my sourdough shows a prodigious rise. 

Jeremy Cherfas

I wrote about reviving my sourdough after an extended absence.

https://www.fornacalia.com/2020/sourdough-revival/

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

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

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

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/

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas