Ann_T

You know him to well. He also had a piece for breakfast.

Dinner ended up being just apple pie. With ice cream and homemade caramel sauce.

Apple Pie. Just out of the oven.

That is the product that you want. Apparently you just use about 1 tablespoon for every two cups of flour.

I have the big Cambro rounds which are great when doing large batches. I wish I had bought the squares sooner. They do fit better both in the fridge and in the cupboard. Took me a year longer than you to figure it out. 😄

I would love one of your pork burgers. Looks so good. @Kim Shook, sounds like a really bad fall. Can't believe you weren't laid up in bed for a few days. Hope you are feeling better. Last night's dinner. Promised Moe Halibut Fish and chips. This is actually an easy dinner to cook on a work night. Especially since Matt cut the potatoes for me and had them soaking before I got home from work. Made a dill tartar sauce to dip the chips in. And the night before was grilled chicken breasts with a side of pasta.

Just started three 500g batches of dough this morning. Dough is in the first autolyze stage and then will go through 3 to 4 stretch and folds before I leave for work. Then into the fridge to be baked over the next couple of days. I'm using my new dough containers. I'd been looking for a while for square containers with lids that were the right size for 500 to 600g batches and also the same for 1000g batches. They also had to fit in the small fridge that I bought specifically for bread dough. Found these Cambro brand containers at a restaurant supply store. The 4 quart size came in a set of three and the 6 quart a set of two. They are the perfect size

This morning's bake. Sourdough Boule. Dough in the fridge since Monday morning, Removed last night and left on the counter until after 5:00 AM this morning. Baked in the Netherton Spun Iron Cloche.

Thank you Okanagancook. Honestly CookBot, I think it is the Canadian flour I use.

I was feeding my sourdough starters yesterday and decided to use some of the discard in a batch of Ciabatta buns along with one gram of yeast. Didn't start the dough until after 12:30. I used my regular recipe, but increased the hydration to 78%. Last bun came out of the oven at 8:00 PM. Destined for sandwiches. Sliced one early this morning to check the crumb.

One of Moe's favourite dinners because it brings back memories of an Italian restaurant we frequent often when we lived in Sault Ste. Marie, Ontario. I had to recreate when we moved to the west coast. Italian Roasted Chicken. Can be made with just pieces, but tonight I made it with a Cornish Game Hen. Spatchcocked making it easy to serve.

I would assume since so little is used that it doesn't effect the flavour at all. Rogers actually has this tip on the back of their regular flour bags. They suggest 1 tablespoon for every 4 to 5 cups. (Found this on a post on the Fresh Loaf site.) No, it is used in regular bread dough. Not sure if it is used in Sourdough as well. I haven't tried it myself in any of my doughs. But next time I make two batches at the same time I will add lemon juice to one and report back if there is a noticeable difference.

Can you buy Vital Wheat Gluten? Not something I have ever had the need to buy, but I know that others add a tablespoon to so to flours that are lower in gluten. Another option I have read about is to add lemon juice to the dough. This apparently strengthens the gluten strands.

That is the way I always did it as well. But the problem arose when I was asked for recipes. So I bought a scale and figure out hydration. Using grams is more exact than using cups. My five cups of flour won't be the same as another person's five cups of flour. But a 1000g of flour is a 1000g of flour. Same with water/liquids. I put together a Hydration Chart if you are interested.

Today's bake. Dough made on Sunday November 27th and taken out of the fridge last night. Left on the counter over night and baked this morning. My regular recipe but with about 50g of a seed mixture added.

Moe loved his chicken dinner so much that he asked for a chicken sandwich for breakfast. So I made him a hot chicken sandwich topped with leftover dressing, sliced chicken breast and drenched in gravy. He called it "incredible". Love feeding Moe.

All the wonderful Thanksgiving meals being share here on all the FB groups, made me hungry for a roast chicken dinner with all the trimmings. Presalted the chicken on Friday. Made the dressing before leaving for work this morning. Chicken went into the oven when I got home from work. Moe had turned it on so it was preheated to 500°F before I got home. While the chicken roasted in the big oven, the dressing was baking in the CSO. Sides were mashed potatoes, gravy, steam rutabaga and fresh green beans. I got home from work about 5:30 and we were having dinner at 6:40.

Last time I made my Salisbury steak, I made extra and froze. Pulled from the freezer this morning and made Moe what my dad would have called a hot hamburger sandwich with fries for breakfast. steak, I made extra and froze.

Dinner was just picky things last night. I had two doughs in the fridge since Monday and Matt took one of them out of the fridge very early yesterday morning so he could make a pizza. The other half of the dough he shaped and baked one beautiful long baguette which we used for dinner. He used one of my pictorials on the blog and did a great job of shaping and scoring the baguette. He also roasted and marinated red, yellow and orange peppers and made a tapenade. So for dinner Moe and I just had slices of the baguette topped with warm goat cheese, and some with roasted peppers, some with tapenade and some topped with a Foie Gras mousse/parfait that I buy in Victoria.

Shouldn't have looked at this thread. Now I have a craving for both ham and turkey.

OOOOH I would love one of these. Or two. Moe wanted something sweet to go with with cappuccino this morning. So.......Red Currant Scones. In the oven at 4:30. I was out of heavy cream so I made the scones with 18% sour cream with a little bit of whole milk to thin it out a bit. I had red currants in the freezer.

Chicken Perigord (a Lucy Waverman recipe). I have been making this dish for over 30 years. Moe said tonight, that this recipe is special and it is his favourite chicken recipe. It isn't that difficult and it is a wonderful dinner party dish because everything can be made early . Even the sauce. The chicken just needs to go into the oven about 45 to 50 minutes before serving. That also allows for a rest while the vegetables are finishing up. The chicken breasts are boned out , with the skin left on and a mushroom duxelles is stuffed under the skin.

Just a regular electric conventional oven. LG. I think 550 is common. The last ovens I've had all went to 550.

Love that pool of butter in your mashed potatoes.

Tonight's dinner. Cabbage rolls with sour cream and mashed potatoes.