Ann_T

It is definitely a sourdough. Matt made a Brie sandwich on it for lunch and he said it has a wonderful "tang". I am interested in seeing the crumb on the next two batches with the longer cold fermentation.

@PatrickT, you influenced me to start making sourdough bread more often. Yesterday morning I fed both starters and used some of the discards to make three bigas. I made one double biga using the rye starter and one biga using the white discard. Last night I made two 500g batches with the rye biga and one batch with the white one. After the last stretch and folds, the two with the rye biga went into the fridge and I left the one with the white out on the counter for an overnight room temperature fermentation. Shaped three baguettes around 5:30 AM and the last one was out of the oven around 7:30 AM.

Last Night's dinner. Italian Roast Chicken. This is a favourite that I usually make a number of times a year. But the last time I made it was back in January while I was recovering from the accident. The recipe is my recreation of a dish we use to order in an Italian restaurant when we lived in Sault Ste Marie, Ontario back in the late 90's. Served with Spaghetti Aglio E Olio.

The baguette dough makes the best pizza crust.

We are both dunkers @Anna N, so you wouldn't have to do it in private.

Left a batch of dough in the fridge since last Saturday. Took out last night around 7:00 and left out on the counter until 4:30 this morning. So a 96 hour cold fermentation. and a 9.5 hour rise before shaping. Three baguettes, last one out of the oven 20 minutes ago. In time for breakfast. Promised Moe I would make a pot of potato leek soup this morning. He had some for breakfast and I'm going to take the same for lunch.

Not really. I post occasionally to the Ooni Community on Facebook. Otherwise I just post on facebook and my blog Thibeault's Table.

We were in Victoria yesterday and stayed the night. Met up with wonderful old friends from Ontario that we haven't seen in years. On the way home today stopped at Costco and bought a whole strip loin. Cut a number of thick steaks big enough for two to share, a small roast and one smaller steak, not as thick as the others. Vacuumed packaged and into the freezer, all but the smallest one. That one I grilled for Moe tonight. Made him a deconstructed steak sandwich. Sautéed mushrooms, grilled slices of homemade sourdough baguette and tomatoes from the garden also grilled.

Thanks @rotuts Baked a rustic boule with the other half of the pizza dough and made a big tuna sandwich for breakfast that Moe and I shared.

@PatrickT, I made a pizza with half a batch of dough last night and there was enough left for a rustic boule that I baked in a DO. This dough makes the best pizza crust.

When you say kg boule, do you mean you use a full 1000g of flour in one loaf? Or do you get two loaves from a batch of dough made with 1000g of flour? Both your colour and your crumb are amazing. I would be very pleased with that crumb.

Tonight's dinner. A pepperoni mushroom pizza baked in the Ooni Koda. Dough had been in the fridge since Saturday.

Are you kidding? That is a wonderful looking crumb.

Moe's Breakfast. Hadn't made him poached eggs in a while.

I must confess, the only reason I even keep my sourdough going is because both Moe and Matt like sourdough. I like the fact that I "grew" my own starter and that it really is good. I just don't really care that much for sourdough. Never have. My original starter is always fed with 100% organic rye and bottled water. And the white one gets fed with the same Silver Star flour I use in my breads.

Looking forward to seeing today's bake.

I'm so bad when it comes to looking after my sourdough starters. I let them go for months without feeding. Matt asked me to make a batch because he likes a sourdough pizza crust. I didn't realize it had been more than three months since I fed them last. Thankfully they are very forgiving. My current starters were born February 6th, 2019. Both my starters were "started" with organic rye and once established, I spun off one that gets fed with white flour and I continue to feed the original with organic rye. I fed both yesterday morning before work and by the time I got home from work they had both more than doubled. Last night I fed the rye one again, and used 50gs of the discard in a 500g batch . After the last stretch and fold the dough went into the fridge and Matt will use it tomorrow for pizza. I left the newly fed starter on the counter overnight and it had tripled by 3:00 AM this morning. I'm going to try and be more attentive to my babies.

Decided to make Chicken Souvlaki for dinner tonight. Marinated for about 30 minutes in garlic, oregano, olive oil and fresh lemon juice, salt and pepper. Cooked on the grill. Served with rice and a Greek Salad. We were eating in just over one hour after I got home from work.

@PatrickT, my intention is to use 50g of the discard.

@blue_dolphin, you make the most interesting spectacular breakfasts. Moe's breakfast. Cheese Omelette with toasted baguette. Aged white cheddar from Wales.

Thanks @PatrickT, look forward to seeing your next bake. I started two batches this morning, that will go into the fridge today and probably not get used until Tuesday or Wednesday. I also fed my neglected sourdough starters this morning and tonight will feed again, and use some of the discard in another batch of dough to go into the fridge.

@Kerala, I used the microplane on a couple of cloves of garlic and rubbed over all of the chicken wings. Then tossed them in a combination of flour and cornstarch seasoned with salt and lots of black pepper. Sifted them in a colander to remove excess flour and placed on a cookie sheet lined with parchment , sprinkled with more salt and lots of pepper and roasted in a 475°F oven. Turned once about the half way point. I was out of my favourite homemade TBQ sauce so I went with Franks Hot Sauce mixed with butter.

@PatrickT Yes, I do the stretch and folds with the autolyze rests between each. But if doing a cold fermentation the dough goes immediately into the fridge. It doesn't rise first. And the only time I leave the dough out to triple in volume is if I plan to bake the same day. I will often make a batch at night and leave it out on the counter until 3 or 4 AM and then do a bake. Because I'm, using just a gram of yeast, it is a slow rise. Otherwise, if I don't want to use the dough for a few days, it goes immediately into the fridge after the last stretch and fold and remains there until about 8 hours prior to when I want to bake. It needs that time to warm up and rise until almost triple. Then the dough is divided, preshaped, covered and left to rest for 20 to 30 minutes and then finished shaping, covered and left to proof. Pictorial

@Dejah yes, just single bone and just under 3lbs. Wings tonight with a shared Caprese Salad. Tomatoes and basil from our garden.

Thanks to a recent post by @BonVivant, I made Korean Noodles in Black Bean sauce for dinner. Served over Udon noodles because that was what I had on hand. Plus I love those noodles. I must confess though, as much as we both enjoyed this dish, we both prefer the Chinese fermented black beans more than this black bean paste.