Here's another post in a series on simplifying chords for soloing. This is not rocket science, so advanced players don't need to read it. Lockdown has been a good time for revisiting standards that I learned in my jazz infancy and haven't reconsidered since. Tunes for which I worked out an approach based on my … Continue reading The pitfalls of Fake Books
Author: Jeremy Kahn
Musician, cook. Takes photographs. Writes some stuff.
Spot
I wrote this piece in 2012. At some point it got lost from the website. I have edited this version a bit. At first it was just graffiti. A few grotesque figures painted with a fine brush in red ink, around doorways. Each work had an ethereal beauty. Each work was signed Spot. There were … Continue reading Spot
A Simplified Approach To Soloing On 7b9
In my last post (You Can Constructively Ignore Harmony) I talked about simplifying harmony by removing unnecessary chords. Often people use pentatonic scales to reduce the complexity of a scale. The removal of notes from a scale makes a stronger, more defined sound. In this post I'll talk about simplifying approaches to dominant chords by thinking … Continue reading A Simplified Approach To Soloing On 7b9
You Can Constructively Ignore Harmony
Following on from yesterday's post Too Much Harmony?, a good approach to learning to solo on a standard would be to have in your mind a version for soloing that weeds out as many chords as possible, leaving only the most important. So taking the first 8 bars of I Thought About You as an … Continue reading You Can Constructively Ignore Harmony
Too Much Harmony?
When I was at best an improver at jazz, a tutor who I very much respected told me that he was hearing too much harmony in my solo playing. My first reaction was surprise – how could you possibly have too much harmony? Wasn't that what we'd been taught to do? Play through the changes … Continue reading Too Much Harmony?
Sourdough Formulae
Sourdough formulae that I currently use.
Sourdough Pizza Base
I made pizza on a sourdough base. This post is to document what I did, so I can remember it. See this post for the basics of how I make sourdough bread. This recipe is enough for an 11" pizza or 2 x 8" pizzas. The night before you want to make pizza, take 50g … Continue reading Sourdough Pizza Base
Beginner Sourdough Bread
What is this I've been baking sourdough bread for a few months so I'm by no means an expert. I've written this blog mostly as a response to people asking me what I do, and also to keep a record for future reference. It is meant as a description, not a prescription, and it's continuously … Continue reading Beginner Sourdough Bread
White Sourdough in the Bread Machine
UPDATE: This post is out of date. Please view this post instead. This series of posts is meant as a record of my experimentation with sourdough and bread machines, plus various ways of hand finishing and baking. I am not an expert but I've found a way that is really very simple, although you do … Continue reading White Sourdough in the Bread Machine
Sourdough 100% whole wheat using bread machine
UPDATE: This post is out of date. Please view this post instead. Who is this for If you've never made bread before, this is probably not the place to start. Maybe make white bread first, or 50/50 strong white / stone ground wholewheat flour, using active yeast. Also, practice makes perfect, you shouldn't expect your … Continue reading Sourdough 100% whole wheat using bread machine
