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. I

            <div class="photo-view">
            <a href="https://stream.jeremycherfas.net/2019/my-sourdough-leaven-active-and-spongy-and-ready-to-do" data-gallery="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" data-original-img=“https://stream.jeremycherfas.net/file/98b78f3a2ffb72834a0eb09ac00ccf3e/6bdb27df5fa7d50e8cb36d6ff9bac4fb" data-title=“My sourdough leaven, active and spongy and ready to do its thing after two builds.

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" data-footer=”"><img loading=“lazy” src=“https://jeremycherfas.micro.blog/uploads/2026/ab828d6e5d.jpg" class=“u-photo” alt=“My sourdough leaven, active and spongy and ready to do its thing after two builds.