Jeremy Cherfas

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            <a href="https://stream.jeremycherfas.net/2019/quite-contrary" data-gallery="Quite contrary." data-original-img="https://stream.jeremycherfas.net/file/484fc904523b9a3579cb2a8fdb8f67ae/af80f7c7f55269d09ddfd3f27aea84ab" data-title="Quite contrary." data-footer=""><img loading="lazy" src="https://jeremycherfas.micro.blog/uploads/2026/9558fd112a.jpg" class="u-photo" alt="Quite contrary."></a>
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            <a href="https://stream.jeremycherfas.net/2019/fresh-n-juicy" data-gallery="Fresh ‘n’ juicy." data-original-img="https://stream.jeremycherfas.net/file/e4bbb68b5954e6aaf25820fd778eb35e/33a3432efb431accee8c044bfa7e8086" data-title="Fresh ‘n’ juicy." data-footer=""><img loading="lazy" src="https://jeremycherfas.micro.blog/uploads/2026/b3c6df46d3.jpg" class="u-photo" alt="Fresh ‘n’ juicy."></a>
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            <a href="https://stream.jeremycherfas.net/2019/crumb-of-yesterdays-loaf" data-gallery="Crumb of yesterday’s loaf." data-original-img="https://stream.jeremycherfas.net/file/393632bd39b9ea7756e0492cc8cad4e8/5f1f114d6d95a4e99658026a0e912c7f" data-title="Crumb of yesterday’s loaf." data-footer=""><img loading="lazy" src="https://jeremycherfas.micro.blog/uploads/2026/4631ad988c.jpg" class="u-photo" alt="Crumb of yesterday’s loaf."></a>
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            <a href="https://stream.jeremycherfas.net/2019/and-then-after-sufficient-time-and-some-heat" data-gallery="And then, after sufficient time, and some heat ..." data-original-img="https://stream.jeremycherfas.net/file/3f3329cacd2999dd2624fa48c79dd56b/0502bd06387b265bb98436407aa32d4e" data-title="And then, after sufficient time, and some heat ..." data-footer=""><img loading="lazy" src="https://jeremycherfas.micro.blog/uploads/2026/8ca1733a9d.jpg" class="u-photo" alt="And then, after sufficient time, and some heat ..."></a>
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            <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.">