Ann_T

Yes, that is what I'm referring too. I usually have a couple of batches in the fridge and I'll bake them anywhere from a 24 hour bulk fermentation to over 6 days. Typically though I'm within 1 to 4 days.

Today's bake was a six day fermentation dough. Taken out of the fridge last night and left on the counter until 4:30 AM. Baked six smaller baguettes and four mini boules.

Moe's breakfast. Potato Leek soup and toasted sourdough baguette.

Today's bake. Sourdough, started with a biga. Four days in the fridge for a long cold fermentation. Dough taken out of the fridge last night and left on the counter from 8:30 until 4:30 this morning. Four smaller baguettes baked in the Cuisinart Steam oven and two longer baguettes cooked in the conventional oven under a roast pan. And two little baby buns.

Kenneth, it didn't specify on the menu, but based on the colour, texture and flavour I think it was albacore. It was some of the best tuna I have had. Soft and buttery. Can't wait to go back. Dinner last night was hot chicken sandwiches with homemade fries. I had a chicken breast leftover from the chicken I roasted a couple of days ago and lots of gravy. I used the fry disk on the Breville FP to cut the fries.

On a recommendation from a friend, Moe and I went into Victoria Wednesday to have lunch at Sushi Story. And it did not disappoint. We each went with the same Dinner Bento box. Although I asked if I could swap the salmon sashimi and the salmon Nigiri for just tuna in my box, and they were happy to accommodate my request. I'm not a fan of raw salmon but I love raw tuna. Lunch started with a bowl of miso soup, and Sunomono, a cold noodle salad with a prawn, and two complimentary spring rolls. There was so much food, that we weren't hungry for dinner. I wanted something sweet, so I made my fudge and called it dinner.

Roasted a chicken for dinner. Served with all our traditional sides.

@Kim Shook Breakfast isn't one of my favourite meals. But Moe loves breakfast and I know he would be happy with all of yours. Including the donuts. If I were to eat breakfast every day, it would be something sweet like donuts or cream cheese danish, etc...

Thank you @pastameshugana. Made Moe peameal bacon and scrambled eggs with tomatoes, toasted sourdough for his breakfast. Not big on breakfast, but I do really like my peameal bacon on toast with tomato.

Pizza for breakfast. Baked in the OONI.

Moe loves cornbread so that is what we had yesterday with our early morning cappuccinos.

I'm a purist so I avoided recipes that called for fruit juices or grapes, etc.. The best starters are started with just organic rye and water. Once you have an active starter they are easy to maintain. The starter that I use is over 5 years old, and was started using the recipe from Amy's Bread Cookbook. Amy' Bread is a bakery in NY City owned by Amy Scherber. If you follow the directions exactly, you can be baking sourdough bread within the week. AMY'S BREAD SOURDOUGH INSTRUCTIONS SOURDOUGH PICTORIAL

Have you already "grown" your sourdough "mother"? Or are you starting from scratch?

Two bakes in one day. Had Matt pull this dough out of the fridge at 10AM and it was ready to use by the time I got home from work after 5:00. This dough had been in the fridge since the night of the 8th, and taken out morning of the 13th. Baked a number of different sizes.

Today's bake. This dough was started with a sourdough biga on Saturday night, June 8th and went into the fridge immediately after the last stretch and fold for a long cold fermentation. Dough had more than doubled in the fridge over four days. And more than doubled again on the counter from 8:00 PM last night until 4:00 AM this morning. Gave Matt 525g of dough for a pizza and baked three loaves.

@PatrickT, you had me at brown butter. Great photo.

Last night's dinner was a dish I hadn't made recently. Forgot how much we both loved this recipe. From Paul Prudhomme's Family Recipes cookbook, - Baked Country Style Pork ribs. Recipe was apparently from one of his sisters and her husband. I've been making this for over 30 years.

Breakfast for two. I still had some homemade Kaisers in the freezer. So I defrosted two, split, toasted and topped each with fried peameal bacon and a fried egg.

Made a batch of sourdough last night with a biga started in the morning. Left on the counter overnight. Divided the dough into a 500g pc for Matt to make a pizza later today, and two 250g pieces for two small pizzas that I baked in the Ooni. Both pizzas out of the oven before 7:00 AM. One for Moe and I to share for breakfast and one to take to work.

Margaret, there is a difference between Canadian Bacon/ Canadian Back Bacon and Peameal bacon. Both made from the same cut, a pork loin, but the Canadian Bacon/Back Bacon is smoked. Peameal bacon is wet cured and then rolled in cornmeal. Rather than have the cooked texture of the Canadian bacon, peameal bacon has a raw texture. But fries up quickly. And it is commonly roasted as well. Although I prefer it fried. It isn't something found much outside of Ontario. And the only time I ever saw it in the USA was when I lived in Grand Rapids back in the late 70's early 80's. I had this wonderful butcher that I bought all my meats from and when I told him about Peameal bacon he was kind enough to find a supplier so I never had to do without.

His and Her Breakfasts. Poached eggs on toasted baguette with a side of peameal bacon for Moe and peameal bacon and tomato on toast for me. And yesterday's breakfast, Chicken Pies and homemade fries and chicken gravy. The pies came from the butcher that I get the peameal bacon from. I bought a few for the freezer thinking they would be good for a dinner, but actually they were perfect for breakfast.

Poor Moe. Was on the liquid diet all day Wednesday, prepping for yesterday's colonoscopy. He had something eat after we left the hospital but we didn't think it was a good idea to have a huge dinner last night. So.......I made the intended dinner for breakfast today. Roast beef breakfast with Yorkshire puddings, mashed potatoes, gravy and buttered peas. Our favourite roast is the Sterling Silver top sirloin from Thrifty's. But this top sirloin was from Glenwood Meats in Langford. This roast was as good or better flavour wise as the Sterling Silver and as tender. Glenwood Meats, is an amazing shop. And it carries my favourite Peameal Bacon and now that I know I can order it in advance, we will be shopping for most of our meats at Glenwood. They always have oxtails, and I found the country style pork ribs that I need for a favourite Paul Prudhomme recipe that I often can't find. Since we usually get down to Victoria at least once if not twice a month, this will be one of our regular stops.

I was going to make Chicken Perigord for dinner tonight which requires stuffing mushroom duxelles under the skin of boneless chicken breasts. I had two chicken breasts that I had boned and left the wings attached. But I needed to go shopping because I didn't have the mushrooms. Decided that I really didn't feel like going out today. So I didn't. Neither of us was overly hungry, so I roasted just one of the chicken breasts. Dinner was simple. Moe had Roast chicken, mashed potatoes and gravy, and frozen peas. I had a bowl of mashed potatoes and lots of gravy and a slice of the chicken.

Moe's breakfast. I'm working so this should keep him going for a while. Grilled Filet Mignon with a grilled tomato, roasted potatoes with onions, fried eggs and toasted baguette.

Moe's breakfast. Cornbread Waffles.