<div class="photo-view">
<a href="https://stream.jeremycherfas.net/2019/one-of-the-things-i-love-about-making-my-own" data-gallery="One of the things I love about making my own bread is simply watching the effects of time. From a shaggy, sticky mass to a living dough with a lot of structure, just by waiting 30 minutes and then doing a few quick strech-and-folds in the bowl.
Over the course of the next couple of hours I will continue to build structure, but that will take me less than a minute in total. The rest of the time, time itself (and biology, chemistry and physics) works the magic.
Still a few places left for the one-day sourdough course at @latteriastudio in Rome on 9 July. Link in bio. And if you can’t make that, there’s a two-day course in Wales later in the month." data-original-img=“https://stream.jeremycherfas.net/file/d38ca3e5ec1c149b7bc79138388c4f9c/13ed6f416962ac21c7cc5cab8a1354ff" data-title=“One of the things I love about making my own bread is simply watching the effects of time. From a shaggy, sticky mass to a living dough with a lot of structure, just by waiting 30 minutes and then doing a few quick strech-and-folds in the bowl.
Over the course of the next couple of hours I will continue to build structure, but that will take me less than a minute in total. The rest of the time, time itself (and biology, chemistry and physics) works the magic.
Still a few places left for the one-day sourdough course at @latteriastudio in Rome on 9 July. Link in bio. And if you can’t make that, there’s a two-day course in Wales later in the month.” data-footer=”"><img loading=“lazy” src=“https://jeremycherfas.micro.blog/uploads/2026/ffab7e9a8f.jpg" class=“u-photo” alt=“One of the things I love about making my own bread is simply watching the effects of time. From a shaggy, sticky mass to a living dough with a lot of structure, just by waiting 30 minutes and then doing a few quick strech-and-folds in the bowl.
Over the course of the next couple of hours I will continue to build structure, but that will take me less than a minute in total. The rest of the time, time itself (and biology, chemistry and physics) works the magic.
Still a few places left for the one-day sourdough course at @latteriastudio in Rome on 9 July. Link in bio. And if you can’t make that, there’s a two-day course in Wales later in the month.">