Ann_T

It was just my regular recipe that I adjusted. Basically just subbing some of the water with milk and adding butter. I used 100g of the "mini starter" with 900g of flour, 1g of yeast, 13g of salt, 300g of water and 340g of whole milk and 1/3 cup of melted butter. Autolyze, stretch and fold method. I leave the dough for an hour rest after the first mix, and then do three more stretch and folds with a 30 minute rest in between. I left the dough out on the counter over night from 8:30PM until 3:30 AM . Divided the dough in half, preshaped and left for 30 minutes before finishing shaping. Buttered the bread pans and left to proof. Baked at 375 for about 45 to 50 minutes.

Baked two enriched sourdough sandwich loaves using one of the mini starters. Dough was made last night and left on the counter overnight.

Moe wasn't hungry for a big dinner so I made him a Prawn cocktail with a homemade cocktail sauce.

It had been a while since I baked biscuits so this morning I made Ham, Cheddar and green onion biscuits.

Beautiful crust and crumb. And I love your pan.

I had fed two of the "scrapings" of the jar starters on Wednesday and after they had risen, I put them both in the fridge. Took them out last night and made two doughs. One went into the fridge for a longer cold fermentation and one was left on the counter overnight and baked this morning. Left just enough scrapings in the bottom of the jars to feed again. Left them out on the counter overnight and they are now ready to go back into the fridge and will probably get used over the next two days. Baked 12 sandwich size baguettes.

I would be so happy with this green curry.

Yesterday morning I made my favourite meatballs. Pork, Garlic and basil. Moe had them over linguine for breakfast. And this morning I made him a meatball "sub" on a freshly baked bun. Fed a "scrapings" of the jar to make a starter before leaving for work yesterday morning and used it last night in an enriched sourdough. Left dough out on the counter overnight and baked early this morning. One sandwich loaf and six sandwich buns.

This is the same website that I found the method for just using the scrapings from the bottom of the jar for the next batch of dough.

Paul, it wasn't something I was familiar with until 2 years ago. I've made it a couple of times since. I adjust the recipe slightly depending on whether I have a starter ready to use. You can find the link to where I found it here: https://www.culinaryexploration.eu/blog/British-Bloomer-Recipe

Early morning bake. Crusty English Bloomer Bread. Started the dough yesterday around 5:00 PM using a small "sourdough mini starter" with the addition of 3g of yeast. 900g of flour added to the 132g mini starter at 60%hydration. Dough was blowing the top off of the container at 3:00 AM this morning.

Moe's appetite as been off at night so I decided to make dinner for breakfast this morning. I had saved and froze leftover wild rice dressing from a couple of weeks ago when I made the boned Cornish game hen . There was just enough to make two chicken ballotines. I boned out two chicken breasts leaving on the skin. Stuffed with the wild rice and roasted. I soaked some dried shiitake mushrooms in chicken broth for the sauce. Made a roux with the addition of butter added to the drippings, along with the mushroom chicken broth and finished with just a touch of Armagnac. Served with Moe's favourite braised red cabbage, peas and roasted potatoes. Dinner out of the way before 9:00 AM.

Moe requested soft boiled eggs and toast finger for breakfast. I call them soft boiled but they are actually steamed for 4 minutes in a steamer insert, rather than directly in the water. Best way to make hard boiled eggs as well. Accompanied by a side of bacon. Not shown.

Roasted a couple of chicken breasts and made gravy and made Moe a hot chicken sandwich with twice fried fries for breakfast early this week. Last night I made our favourite chicken fried rice and served it with Egg Foo Young. Moe had actually requested the Egg Foo Young. He liked the Egg Foo Young so much he is having leftovers for breakfast today.

It is sometimes confusing, with the different terms that are used. Levain, Poolish, Biga, Pate Fermentee are just different preferments. So when Gerard renews his Levain, I'm not sure what he means by that. When I want a preferment for my next batch of sourdough bread, I start a new preferment, whether a levain, poolish, biga, etc. I've experimented with all of them over the years. The one I used more often was a "Biga". Both a yeast version and a sourdough version. The sourdough version was made using 60 to 80g of sourdough starter and added to 250g of flour and 250g of water. Once it had more than doubled it was added to the next batch of dough. These little scrapings of the jar preferments, I just refer to as mini bigas. I have still been maintaining my mother, feeding it every couple of weeks. I think that it has just become a habit that I've been feeding for 6 years and I don't want it to die. I usually leave a dough in the fridge for a longer cold fermentation from 24 hours to 4 days. But I have left them as long as 8 and 9 days and the only difference I find is that the sourdough flavour is a little stronger. This works for my son who loves a more sour taste. I like a milder sourdough flavour.