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    Cobble Hill

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  1. Ann_T

    Dinner 2020

    Beautifully photographed.
  2. Ann_T

    Dinner 2020

    One of my days off so decided to make a nice dinner. One of our favourites. Green Peppercorn steak (Beef tenderloing) with Parisienne potatoes and a few veggies.
  3. Ann_T

    Dinner 2020

    Shopped on my way to work yesterday and picked up what I needed to make chicken chop suey for dinner last night.
  4. Ann_T

    Breakfast 2020!

    Cheddar Cheese and Chive biscuits. And Moe's breakfast. I offered him scrambled eggs but he was happy with some sliced deli meat.
  5. Ann_T

    Dinner 2020

    Last night's dinner. Lamb Shanks on a bed of mashed potatoes, with rutabaga, leek, broccoli and cauliflower.
  6. This home-style white was rubbed with butter while still warm. Gives a nice shine to the crust and makes it soft.
  7. What kind of bread? I aim for a "crusty" crust on baguettes. But I don't mind a softer crust on homestyle white bread. Rub a loaf with butter when it comes out of the oven and the crust will stay soft.
  8. Baked all three of my days off. Three batches of dough, two of which went into the fridge. One baked same day, one yesterday and the last one today. Two regular baguettes and two with cheddar. Folded the cheddar in while shaping. Although not strictly sourdough, I added the discard from the starter feed into all three batches along with yeast and and all three batches have a light but distinct sourdough flavour. This batch more so than the first two.
  9. @lindag, Rye is the only flour I use when starting a sourdough starter and I always feed with the same rye flour. I have spun off a white starter from the original rye, but I always continue to feed the rye starter. According to Amy Scherber (Amy's Bread NY) Rye is the best flour to use. Lots of extra nutrients. It is easier to get started and maintain. It is Amy's recipe that I use for my starter. I can neglected my starter for months and give it two feedings with rye and bottle water and it springs right back.
  10. Ann_T

    Breakfast 2020!

    My breakfast. Toast and tomatoes.
  11. @Norm Matthews, thanks for sharing your rye bread recipe. Your bread looks great. Just picked up a new bag of stone ground organic rye from a local bakery to feed my starter. Will try your recipe. @weinoo, I'd be happy with a slice of your flat bread. I'm all about the crust and crumb and that does it for me. Yesterday's bake. Six small baguettes from a 750g batch of dough that was made on Monday and left in the fridge overnight.
  12. Ann_T

    Dinner 2020

    Halibut in a lemon buerre blanc sauce was on the menu last night. Served on a bed of spinach and potatoes roasted in the CSO.
  13. Ann_T

    Breakfast 2020!

    Our breakfast. Bread baked last night and toasted this morning. Topped with cheez whiz (my guilty pleasure) and bacon.
  14. Ann_T

    Dinner 2020

    @TicTac, The recipe itself is pretty simple, but the roux is time consuming. I am not a big fan of fennel so not something I typically use, except fennel seed in Italian sausage. I think that you could easily sub fish stock if that is your preference.
  15. @Margaret Pilgrim Gorgeous loaf. I haven't baked bread in a couple of weeks. Used up what I had in the freezer. So I fed both of my sourdough starters and made three batches of dough yesterday. Yeast based, with the addition of the discard divided between the three doughs. Two 500g flour batches and a 750g batch. All at 74% hydration. Matt used half of one of the 500 batches for a pizza last night and I baked a small round from the remainder of that batch in a slightly too small dutch oven. Loaf hit the lid flattening out slightly. Sliced this morning for our breakfast.
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