Ann_T

@JoNorvelleWalker, I use it because that is what is recommended in Amy Scherber, owner of Amy's Bread in NY. "RYE STARTER From AMY'S BREAD This starter is begun with rye flour because rye just LOVES to ferment and is an easier starter to get going than a wheat starter. When I first made it, it had a bubble or two within a couple hours. The procedure is to start it with rye flour, then transform it by changing what you feed it. The original rye will dilute to nothing over time and you'll end up with a white flour (or whatever other grain you choose, it could be whole wheat or pumpernickel, or you could leave it as a rye starter) and water based starter, but it had the advantage of beginning it's life from highly fermentable rye flour." A rye starter is easy to get going and easy to maintain. Unlike some starters that take weeks of feeding before you can actually use them, I started this one on Sunday night and was baking with it yesterday. Also, it doesn't break down if you neglect it. It is easy to bring back to life. I've done that a few times. And I know if I let my starter go to long, I can just toss it out and start a new one and have it fully active in a short time. And once it is established you can spin it off into a white starter if that is your preference. It only takes about 60g or two ounces in a biga or levain to make a 1000 g batch of bread dough. Where some starters call for a cup or more. There is probably some scientific explanations to use rye but I have never had much of an interest in the science of it. I just like being able to grow a starter and use it to make bread.

First bake from the new sourdough starter. Made a biga last night using 60g of the discard from stage two in the process. This morning I added another 50g from the discard before feeding Stage three. And for insurance I added just one g of yeast. Three batards, one baguette and two small baguette bun size. Really happy with the crumb and shine. Moe had one of the small ones while still warm. With butter. And all but one of the Batards were baked in the CSO. I love that little oven.

Good idea.

Moe's Breakfast. We had lunch out yesterday and I wasn't hungry for dinner so I made him something good this morning. Grilled New York Strip, served on a split baguette, also grilled and topped with fried onions and mushrooms. That should keep him going until dinner.

@akonsu you can find Amy's Bread instructions for the starter here: http://www.thibeaultstable.com/2015/11/amys-bread-sourdough-starter.html

I let me starter go more than six months without feeding. So I threw it out recently rather than try and revive it. I knew using the method from Amy's Breads, that it would only take a few days to establish a new one. On my way to work on Sunday I detoured down through Cowichan Bay and stopped at a bakery - True Grain - who sell their own milled flours. Bought their Organic stone ground rye to feed a starter. Stage one - started Sunday night. and left until Tuesday morning when it had doubled in 36 hours. Stage Two - Fed again Tuesday morning. It had doubled again in just six hours. Gave it an extra feed Tuesday night and again it had doubled over night. Moved on to Stage Three this morning. Fed 6 ounces of the starter with three ounces of spring water and three ounces of rye flour. It really took off and looked like this in less than two hours. And had doubled in four. I used 60g of the discard from Tuesday night's feeding and used it in a biga. This morning I added the biga and another 60 g of discard from today's feeding and have a 1000 g batch of dough bulk rising. Because the starter is so new, I also added just 1g of yeast.

@Smithy I never use oil. Just water. But I'm doing all the stretch and folds in a large container. Not on a work surface. This is a blog post I did on it a few years ago. http://www.thibeaultstable.com/2015/10/artisan-bread-step-by-step-pictorial.html

@Smithy, I use the stretch and fold method almost exclusively, with a 20 to 30 minute rest (autolyse ) in-between each stretch and fold. And I wet my hand well for each stretch and fold. So if your dough is on the dry side just be more generous with wetting your hand. That should work for you.

@gfweb This is the first time I've cooked it. I really enjoyed it. I can see why it would be your favourite.

@lindag, I started a sour dough starter again today as well. I had been neglecting my starter and although even after six months of neglect it usually bounces right back, I decided to toss it when I was cleaning out the fridge recently. I use a local organic rye flour to grow the starter. I'm hoping it will be ready to use by the end of the week. Made a biga last night using 1 g of yeast and added it to a batch of dough this morning. Usually I leave it the dough in the fridge for a number of days before baking, but it was a snow day today and I decided to make and bake the same day. End up with 7 baguettes. The two smaller ones were baked in the CSO and the other five were baked in the Oster French Door oven.

Tonight's dinner. Casarecce Pasta in a tomato sauce with Italian sausage.

@liamsaunt Magazine worthy. Yesterday morning I had a craving for Chinese. So I made Spicy Green Beans and Pork in a black bean sauce. Moe had it for breakfast and I took the same to work for lunch.

I made Moe a meat pie for breakfast. I had leftover meat from the mince and tatties we had for dinner last night. I added some fried potato cubes and peas and seasoned very lightly with a friend's homemade Japanese curry powder.

@Katie Meadow, Yes from just up island from us. They are Komo Gway Manila clams from the Comox area. I posted a basic outline for the chowder on my blog tonight. http://www.thibeaultstable.com/2019/01/clam-chowder-with-fresh-clams.html

Thanks @ElsieD. Moe's breakfast.

Just out of the oven. Destined for Moe's breakfast.

Made Clam Chowder for dinner tonight.

Stopped at one of the local farms and picked up fresh eggs. Made Moe steak and eggs for breakfast.

I baked both Kaisers and hot dog buns this morning. Just trying to decide now whether to have burgers or hot dogs for dinner. ETA: Went with hot dogs. An early dinner. Grilled European Wieners and toasted the bun on the grill. With onion rings on the side.

My son the vegetarian (not sure how that happened) cooks a lot of beans in the Breville PC. He loves the Greek Style Gigante Lima beans from Fig, a Mediterranean store in Victoria. We were there the other day and picked up a few things including a bag of jumbo dried Lima Beans. This morning he made Greek Gigante beans in Tomato oregano dill sauce. Moe had a bowl with toast for breakfast.

Oh MY!!! I wasn't hungry tonight so I made Moe a salad for dinner. But now looking at @robirdstx's tacos I'm suddenly starving for tacos. Steak and Mushroom salad.

Made a pot of a favourite soup this morning. Moe had a bowl for breakfast with toasted homemade baguette and I will be taking the same to work for lunch. Tomato Macaroni. Chicken stock based.

@rotuts, The recipe is from Sarah Leah Chase's Nantucket Open House Cookbook. I reposted it again last night to the blog.... http://www.thibeaultstable.com/2019/01/graham-cracker-chewies.html

Wings and Salad for dinner last night. And Graham Cracker Chewies for dessert. Haven't made these in years. Forgot how good they are. Taste kind of like a Butter Tart, but with texture.

Last night's dinner. Hot chicken sandwiches on my bread with homemade fries. We were in Victoria for one of Moe's doctor appointments yesterday. We stopped at Costco on the way home and picked up a few things I needed. I was out of my "Silver Star" bread flour and getting low on yeast. I also picked up one of their rotisserie chickens. I made sure that there were lots of drippings in the bottom of the container. I poured the drippings into the bottom of a cast iron skillet, added the chicken and warmed it up in the Cuisinart Steam Oven. While the chicken warmed up, the drippings browned and there was enough to make gravy. I added a little butter, because there wasn't much fat. Made a roux, added chicken broth and season with some rubbed sage and black pepper. I call this a "cheater" dinner.