Ann_T

Thursday at 03:36 PM

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.

November 14

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.

November 14

41 minutes ago, paul o' vendange said:

Very cool, thanks Ann. The only thing I'd be curious about is whether the scrapings at the bottom have a different population mix of yeasts v. bacterias, and if over time that would tend to move the population ecology to favor one or the other over time. Don't know why it would, but it would be interesting to learn more about this. Very nice to avoid waste, like you say, and your starters look robust and healthy!

A sourdough starter should never have yeast added. When I started my "mother' back in 2019 it was started with organic rye and bottled water and when it was ready to maintain, I fed with organic rye and bottled water. Nothing else. Pure sourdough.

November 14

I mentioned a few months ago that I was using a new method I found for maintaining a sourdough starter, using just the scrapings in the bottom of the jar.

I've been using this method now consistently since February.

The method is from Culinary Explorations.

You start with about 22g of your sourdough starter and feed it with 55g of water and 55g of flour.

Once it has more than doubled it is ready to go into your next batch of dough.

You just need to leave a little of the starter in the bottom of the jar and feed the scrapings with the 55g of water and 55g of starter.

After the first time, I never bothered measuring the scrapings. You just need to leave less than a tablespoon in the jar to feed.

If you don't plan on baking anytime soon, just put the jar of scrapings in the fridge and pull out and feed with the 55/55 ratio 8 to 10 hours

before you want to make your next batch of dough.

So if you want to make your bread dough in the morning feed it at night and it is ready to go.

Or feed it in the morning and make your dough later in the day.

I found that since I am baking every two or three days, I just feed the scapings immediately and after they have more than doubled,

I put the jar in the fridge until I want to bake. This works for me.

Last night I made three doughs using three of the mini bigas.

All three doughs went into the fridge for a cold fermentation.

That left me three jars with scrapings to feed. I fed each jar and left them on the counter overnight.

I just took pictures of them and they are now going into the fridge for a couple of days.

If you look closely at the lids, you can see how they are expanding so you know that these little starters are active and strong.

Made a nice popping sound when I realized the lid.

Besides being really easy, what I really like about this method is that there is no waste at all.

November 14

On 11/4/2025 at 12:49 PM, Smithy said:

Yes, the pattern on that boule is striking!

I agree. That loaf is a beauty.

November 11

Last night's dinner. Apricot Glazed "boned" Cornish Game Hens

I started early in the morning to bone out a Cornish game hen.

And cooked the wild rice.

The wild rice stuffing was seasoned with garlic, onions and celery, along with chopped dried apricots and cranberries,

pepper and fresh thyme and rosemary.

Stuffed and sewed the bird up with unwaxed dental floss. Been using this method for more than 40 years. When ready to serve you just

have to give a little tug on the floss and it just slides out.

During the last 20 minutes the bird was basted a few times with an apricot spread thinned

with Grand Marnier with the added addition of fresh thyme and rosemary.

Added a little chicken broth to the pan drippings and drizzled over the bird

and served with roasted butternut squash and steamed green beans.

November 9

Moe's breakfast.

Steak and Eggs.

November 8

I had some baby back ribs that I was thinking of grilling and making Greek ribs for breakfast,

but decided to use them instead for Chinese steamed pork ribs with black beans.

One of our favourite dim sum dishes.

I know that baby back ribs aren't the ribs traditionally used for this dish, but I actually like them better.

November 7

I made Chicken and Shiitake Mushroom Congee for breakfast.

Rice was washed and soaked for 30 minutes and then added to the boiling broth

(I used a combination of homemade turkey and chicken broth (8 to 1 ratio broth to rice)

and then cooked in the Breville PC for 30 minutes.

Steam released and then added the chicken, mushrooms and ginger and cooked for another few minutes

and then served with cilantro.

November 4

Sliced one of yesterday's sourdough boules for breakfast this morning.

Scrambled egg with tomatoes, fried ham steak and toasted sourdough.

November 3

42 minutes ago, AlaMoi said:

I'm a sucker for cute very utile doohickies - nice find!

Me too. I couldn't resist.

November 3

I found this beautiful little vintage clay Chicken roaster on our local FB Marketplace.

I was working yesterday and the seller was kind enough to drop it off to me.

I had a sourdough in the fridge for three days.

Took it out of the fridge at 8:00 last night and shaped it at 4:00AM this morning

and baked two boules,

both in clay bakers.

November 1

Started a batch of dough Thursday and put it in the fridge until last night.

Taken out around 8 and left on the counter overnight and baked 12 mini baguettes this morning.

This was an 800g flour batch with just 1.5g of yeast at 70% hydration.

Used the smallest baguette to make garlic bread to go with

Pollo Alla Marengo with a side of pasta for Moe's breakfast. I'm working today so it will be my lunch.

October 24

Wednesday's dinner.

Burgers and twice fried fries.

October 22

Last night's dinner.

I bought a small 10lb turkey when they were available for Thanksgiving.

Pulled it out of the freezer on Monday and roasted it last night for dinner.

Roasted at 500° using the high heat method.

Our traditional sides.

As much as I love chicken more than turkey, I do like having a turkey carcass to make broth for soup.

October 22

I made two batches of sourdough on October 14th. Both started with one of the "scraping" of the jar mini biga.

One was baked on October 18th.

I didn't exactly forget about the second batch, but I just didn't get around to taking it out of the fridge last night, after a 7 day cold fermentation.

Left it on the counter overnight until 4:00 AM this morning.

Out of the oven around 6:00 AM.

I'm always amazed how even after that long of time in the fridge it still turns out well.

October 19

I had planned on grilling these steaks for dinner last night, but neither of us felt like a big dinner.

Moe had a steak for breakfast.

Grill steak, butter basted local farm fresh eggs, fried potatoes and mushrooms and toasted homemade bread.

October 18

I forgot that I had this very large cast iron "Mongolian" griddle pan.

I hadn't used it in a while.

But I pulled it out yesterday morning and made a Mongolian beef style dish for Moe's breakfast and I took the same for lunch.

This very heavy large pan is 22" in diameter and doesn't really fit on the stove so I used it on my gas grill.

Cooked the onions, garlic and ginger on one side, and the beef on the other and then combined with the sauce and finished with noodles.

October 15

Last night's dinner - Linguine with clams.

October 14

I still had the wontons I made last month in the freezer

so I pulled them out and made wonton soup for dinner.

October 12

Yesterday's and today's breakfasts for Moe.

Yesterday I made him penne in a tomato basil sauce with Italian sausage.

And today was a beef dip sandwich with homemade fries.

October 10

On 10/6/2025 at 1:48 PM, Tropicalsenior said:

Well, they've stopped selling fresh English muffins in Costa Rica. I haven't made them in years but I thought I'd give them a try. They are a little too thick and a bit overdone but not too bad for the rush job that they were. I had to try one and it was fine.

They look good to me. I need to try and make English Muffins one of these days.

Made two doughs on October 3rd, both the same. Each had a mini biga/starter (95g) and 1g of yeast,

and the starter was made with the scrapings in the bottom of the jar with about 22g of discard.

One batch was baked on October 5th and the second one was taken out of the fridge Wednesday night

and baked yesterday morning.

So it had a 6 day fermentation.

Baked 12 small sourdough rolls.

October 9

8 hours ago, rotuts said:

@Ann_T

fantastic !

that RBD pic is going into the Beef p0rn folder.

Thanks Rotuts.

October 9

Two dinners -

Tuesday we a roast beef dinner with our traditional sides, including Yorkshire Puddings.

And yesterday's dinner was Greek with lamb shanks, potatoes, rice and a Greek Salad.

October 6

Moe's breakfast. Navy Bean Ham Bone Soup.

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