Ann_T

Wednesday at 02:39 PM

Last night's dinner - Linguine with clams.

Tuesday at 01:21 PM

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

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

Sunday at 02:23 PM

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.

October 5

Thanks @rotuts.

Made Moe a hot turkey sandwich with homemade twice fried fries and as always with a hot sandwich, canned peas.

Bread was baked this morning.

October 4

I planned to take a dough out of the fridge last night to bake early this morning, but then I saw the ham I bought the other day

and decided instead to make a ham dinner for breakfast.

Might as well do something when you get up early.

Put the ham in the oven just before 4AM.

Served with potato gratin and

Southern style simmered green beans.

Moe had the ham dinner for breakfast and I'm going to take the same thing to work for lunch.

October 3

Moe requested leftover oxtails for breakfast.

Served with scrambled eggs and toasted homemade sourdough rye bread.

October 3

Last night's dinner.

I had Oxtails so I just used my regular osso bucco recipe to prepare them. Served over polenta and rapini.

October 2

Breakfast is served.

Schwartz's Montreal Smoked Meat

on homemade sourdough rye.

October 2

Today's bake. Out of the oven at 5:30 AM.

Two sourdough rye loaves.

Started the dough early yesterday morning using one of the mini bigas. Dough went into the fridge for a 12 hour cold fermentation.

Taken out last night at 8:30 and left on the counter until 3:00 AM this morning.

September 28

Baked 21 small sourdough rolls this morning. Some to giveaway and some for the freezer.

Made Moe a toasted Peameal Bacon and fried egg sandwich on one of the rolls for breakfast.

September 24

This batch of dough had been in the fridge since Sunday and taken out last night around 8:30 AM.

Baked a number of small sourdough rolls.

Moe had been smelling the bread baking since just after 4:00AM and couldn't wait until they had cooled so

I cut one just out of the oven with an electric knife and slathered it with butter.

That will keep him going until breakfast.

September 23

Made Moe French Toast for breakfast

and I split open a baguette baked on Sunday,

toasted and

topped with a tomato from Matt's garden.

September 23

11 hours ago, Smithy said:

Don't leave us hanging like that! Is it the pork or the eggplant that's crispy? Got a recipe, or a general procedure?

Smithy, you can find it here on the blog..........https://thibeaultstable.com/2012/09/12/crispy-pork-stuffed-eggplant/

The seasoned pork is sandwiched between two thin slices of eggplant and then dipped in a tempura type batter.

September 23

I made Crispy Pork Stuffed Eggplant for dinner tonight. I made this the first time back in 2012.

I guess I must have forgot just how good it is because I hadn't made it since.

So good.................

September 21

Pulled a mini starter out of the fridge last night and made a dough.

Left it on the counter overnight from 8:30PM until 3:00 AM this morning and baked 6 baguettes.

At the same time last night I fed the scrapings in the bottom of the jar and fed again with 55g of water and 55g of flour.

It had more than doubled by 3:00AM so I decided I might as well make another batch of dough this morning.

Just finished the last stretch and fold and the dough is going into the fridge for a cold fermentation.

I refed the scrapings left in the jar and will leave it out on the counter today.

Will be ready to either go into another batch of dough tonight or into the fridge for a day or two.

September 21

His and Her breakfasts.

Made Moe peameal bacon with sunnyside up farm fresh eggs from a friends chickens, a Siletz tomato from Matt's tomato garden and toasted baguette.

And I had toasted baguette topped with Peameal bacon and another tomato.

Not big on breakfast, but if I'm going to have breakfast, this is my favourite.

September 20

Yesterday's bake and Moe's breakfast.

Mug of homemade potato leek soup and

toasted sourdough baguette.

September 17

Decided early afternoon that I would make bagels.

Added both a sourdough mini biga and yeast to this batch because I wanted a quick rise so I could get them baked in time to have some for dinner.

We had bagels with cream cheese and smoked salmon for dinner.

Platter for two.

September 16

18 hours ago, Smithy said:

I love the economic sound of this process! Can you elaborate please on the rest of the process? I'm sure you have it somewhere earlier in the topic, but if it isn't too much trouble please spell it out again. The preferment, with its 55g of water, 55g of flour and the small amount of previous scrapings, then gets used for the dough. How much flour, water, salt (if you use any) do you use with that preferment to make the baguettes you show here? The business of having too much starter to use, and having to discard it, has been one of the reasons I stopped baking sourdough bread.

Oh....and is this a rye starter?

Smithy, I'll answer the rye starter question first. I feed my mother with organic rye and bottled water. I've had this starter going since early 2019. I also spun off a "white" starter using some of the discard and maintained both of them.

But since I started using this method I stopped feeding the white starter and I'm just feeding and maintaining the "mother" fed with rye. I'm going to keep feeding the Mother, occasionally, because I grew this one from scratch and I would feel bad killing her.

I used "The Economic Strategy to Maintain Your Sourdough Starter" from the Culinary Exploration website. He has a video on his site that explains it better than I could.

He apparently uses this "MINI STARTER" In a batch of dough that totals 750g, so I assume he using 95g of the scrapings and added around 375g to 400g of flour and

depending on the hydration he is adding between 260 to 280g of water. Plus salt. This gives him one loaf.

I weigh out 95g of the Mini biga and add 700 g of flour along with 490g of water for a 70%hydration and salt and that works for me.

I have used it in an 800g batch, but for that batch I added a pinch of yeast for insurance. I weighed the scrapings the first time I did this and had 22g. Haven't bothered weighing again

since.

I just keep feeding the little jar with the scrapings again and once it has doubled or more it goes into another batch of dough or, I will put it in the fridge for one or two days before adding to the

next batch of dough. In his video, he puts the jar with the scrapings into the fridge and feeds it after he pulls it out. I like my method because then I don't have to wait for it to

double before using it. It is ready to go.

September 15

Sourdough Boules, made with one of the mini bigas. 95g of biga, 700g of flour, 70% hydration plus salt.

Dough was in the fridge for 48 hours. Left on the counter overnight to warm up and finish rising.

Baked this morning.

September 14

I've been using this method off and on since February.

Started another mini "biga" for the scrapings in the bottom of the little jar in the morning Wednesday and made a batch of sourdough that night.

Went into the fridge after the last stretch and fold and was taken out Friday night and left on the counter overnight.

Baked six baguettes early Saturday morning.

I love this method. Every time I use this biga, I leave probably less than a tablespoon of starter in the bottom of the jar

and feed again with 55g of water and 55 g of flour.

And with in about 6 hours the preferment has more than doubled.

I put this one in the fridge yesterday morning and will take it out when I get home from work

and make another batch of dough and feed the scrapings left in the jar again for the next batch.

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