Ann_T

Slow roasted prime rib bones with potato gratin.

Basquecook, I know that soup would make me feel good. Hope your wife feels better. Thanks Paul. We have a couple of good local butchers and one of our grocery stores has a meat counter and butchers on staff. They carry Sterling Silver beef which is consistently great. Lamb Shanks tonight.

That has been my experience too. I have often had to add additional water to new recipes that I have tried. Including the Saturday White Bread. Forever_young_ca, I also weigh the ingredients.

Mgaretz, my mouth is watering for your pastrami sandwich. All that is missing is a big dill pickle. Roasted a couple of chicken breasts for dinner. Green Peppercorn sauce, roasted potatoes and fresh asparagus.

Sourdough Rye Cocktail Bread Perfect for smoked salmon. Sourdough Baguettes

Norm, Comfort food at its finest.

Forever_young_ca, The recipe calls for 1000g of flour ( 7 3/4 cups of flour,) approximately 129g per cup. But the flour that I use measures six cups for 1000 g. (160 to 165g per cup). ~Ann

This is exactly what happened when I mixed the Saturday white for the first time! I thought I'd measured wrong, because it was so stiff. What worked for me was to increase the hydration to 80%, so I used 800g filtered water to 1000g flour. I"ve made it a couple of times now and I increase the water to 82%. I'm sure that you didn't measure wrong, probably related to the flour that you are using.

Robirdstk, I can see why it is a favourite. Love all the hot peppers.

Huiray, Breakfast isn't my favourite meal. But that could change if I was eating at your house. Robirdstk, we had Mexican for breakfast too. Leftover pork chile verde, black beans and butter basted eggs. Even the homemade tortillas were leftovers. Reheated between paper towels in the microwave, they were soft and tender. Almost as good as when fresh.

Dinner for two. Grilled Porterhouse Steak

Blether, My husband would agree with you. English Bangers with butter basted eggs.

Kim, welcome back. You have had a tough year. Hope 2014 is much better. Mexican tonight. Pork Chile Verde with homemade flour tortillas. Starting with a drink A Paloma - Tequila, Grapefruit Soda and fresh lime. Flour Tortillas Pork Chile Verde.

Basquecook, Lovely little lamb chops. Steve, Great sandwich on homemade ciabatta. Pizzas with sourdough crusts. The crust was so goooood. Thin, maybe 1/8th of a inch but with a puffy rim. Topped with spicy Italian Sausage and sauteed mushrooms. And a second one that we never did eat. Too full. Pizza Margherita.

Forever_young_ca, I tend to make mostly white breads, but looking at your loaf makes me want to make whole bread bread. Just look at that crust. Beautiful Kerry. "Wowwwww this pizza looks unreal. As good if not better as the VPN (or whatever) certified, award-winning place I had dinner last night. Can we get some details? (dough, baking method?)" Thanks Hassouni. I used Ken Forkish's method for baking pizza . Instead of the stone being near the bottom of the oven, it is placed near the top, about 6 to 8 inches below the broiler. Preheat the oven to 550°F (that is as high as mine goes) and just before sliding the pizza into the oven, turn on the broiler for five minutes to give a extra blast of heat to the stone. Turn the oven back to 550°F and bake the pizza for about 5 or 6 minutes and then finish with two minutes under the broiler. I decided to get back to making sourdough bread. Monday I started a new "starter" using the instructions from Amy's Bread. Organic rye flour from a local bakery that mills its own flour and spring water. By Wednesday night is was quite active. I fed it again and on Thursday morning, I used some of the excess to make a biga, which went into a 12 cup batch of dough Thursday night. I left it to rise in the fridge overnight and then on Friday, I had Moe take the tub out of the fridge mid afternoon so that the dough could come to room temperature by the time I got home from work. Bake two loaves of Sourdough last night.

Anna, I think Rogers unbleached all purpose and their white bread flour are the same, about 13%. 4g of protein per 30g. Costco sells Rogers at a much better price than the regular grocery stores. 10K (22 pounds) in the grocery store varies between stores, but it is usually $11.99 to $13.99 and Costco sells the same size for $6.99. So about 31Cents a pound. I think that your deal with no frills flour works out to an even better deal. If you are paying $1.00 for 2 K that would be a dollar for 4.4 pounds so less than 25 cents a pound. ~Ann

Diana, I'd also be interested in knowing which flours fellow Canadian's are using. I only use Rogers. It doesn't seem to matter whether I use their all-purpose unbleached or their bread flour. I get good results with both. Identical. I do add more water. For the bread I made yesterday, I weighed out the flour by cup, and a cup of Roger's All Purpose unbleached flour was between 160g and 165 g. When I looked at a couple of conversion charts, one cup of flour equaled 125g to 127 g.

Yesterday's bread. And a pizza for dinner.

Anna, Moe loves soft boiled eggs, I think I might have to make them this way for him. Scrambled Eggs with Sauteed Mushrooms. And the first chives of the season. The chives are up just two or three inches.

Baked a couple of loaves of bread and extra dough for pizza.

Kerry, Yum. lovely pizza. Perfect crust. Steve, great looking bread. I have a 12 cup batch of my regular (82% hydration) dough on its first rise. I already used the Autolyse technique. The only thing I am doing different is using Ken Forkish's folding method. Half the dough will go into the fridge to be used tomorrow. Some might be destined for a pizza.

My husband would love everyone of your breakfasts. I had a little presalted prime rib that was intended for last night's dinner. Didn't happen. So I grilled it this morning for Moe's breakfast. Served with sunnyside up eggs, fried potatoes and toasted homemade bread.

At least he cut it down the middle. Moe has been known to cut both ends off. It would be really annoying if it wasn't for the fact that a loaf doesn't last long around here either.

.......This last wins my vote in terms of taste but not in terms of ease and convenience. Can't imagine baking in the middle of the night! I would have tossed the dough in the fridge and hoped for the best. I had to work today and wouldn't have been able to get around to it again until Monday. And I have plans for Monday. The overnight version would have been perfect had I got the yeast right. I'm usually up by 5:00 AM anyway and I don't leave for work until around 9:30 so I would have had lots of time to bake in the morning. Hope to try a couple of other Forkish recipes on my days off. This bread does freeze well.

Anna, that loaf looks great too. Do you have a preference? My intention was to do the overnight white, but I realized after the fact that I had added the regular amount of yeast - 4g, instead of the lesser amount of .8g. So I ended up baking bread in the middle of the night. I set my alarm and got up at 12:00AM to shape the loaves. Got up again at 1:30 to check, but the loaves needed another 1/2 hour to finish proofing. Loaves went into the oven at 2:00AM and I was back in bed by 3:00 AM. I divided the dough for both loaves this time. So when split I ended up with 8 small loaves.