Ann_T

@ElsieD, that must be one of the older posts, before I switched to the metric scale and to the stretch and fold method. Here is the formula that I have used for the last 5 years. The biga is 220g of flour and 220g of water. So for a 1000g batch of dough you want to add the biga to 780g of flour to equal 1000g (780 + 220) and 530g of water for 75% hydration.(530 + 220) If you want a lower or higher hydration just adjust. I never adjust for humidity when using the scale. It is more accurate regardless of the flour you are using.

@ElsieD, Do you mean when you are ready to start a dough using the starter? Do you plan to start with a biga?

Moe would love that bread. We had a major snow storm here yesterday, somewhere between 12" and 15" , and we are expecting another today. So I'm staying in and having another bake day. Fed the starter last night and made a biga and I am planning on making some different loaves today. Maybe Kalamata and Parmesan, Roasted Garlic and Cheddar and maybe one more. Haven't decided what yet.

Moe's Skillet Breakfast. Sausage and Eggs with toasted homemade sourdough.

I know that I have mentioned this before. BUT, I LOVE THE CSO. I had an unexpected snow day on Friday. Since I wasn't going into work I decided to bake. I fed the starter and then used the discard in another batch of bread dough. I have been baking one loaf at a time on a stone in the CSO and baking three at a time in the Oster oven. Although the Oster bakes fine, it doesn't steam, and there is a difference in the crust in appearance. The CSO creates a beautiful shine on the crust. And the crust seems to be thinner with a nice crackle. I started each loaf in the CSO on the Bread steam setting. Gave each loaf 12 to 14 minutes before transferring to the stone in the Oster. Another advantage to finishing in the Oster is I'm no longer worried about the top of a loaf burning in the CSO. Usually in the CSO I need to slide a piece of foil over the top of the loaf for the last 5 minutes or so, to prevent the tops from becoming to dark or burning. I'm seriously debating buying a second CSO. Missed a sale Friday at Best Buy. The CSO was on for $199. CAD.

@liuzhou I don't think not liking corn is any more odd than me not liking carrots. I hate them.

My work day turned into a snow day. So I fed my starter again and used the discard to make another batch of sourdough. And I had a small 500g batch of sourdough that I had made yesterday with the intention of making pizza on Saturday, so I decided to make them tonight instead. Had to use what I had on hand because I wasn't going out. So Matt's pizza was topped with tomatoes, olives and green peppers. And ours was Italian Sausage and olives.

Moe's breakfast. He is happy anytime he gets a salad. Toasted homemade sourdough.

I would assume you are fine with any good quality rye flour. Just buy enough to get the starter going. And once you know it is good, buy more. I have access to organic and although it is more expensive it only costs me $12.00 for a 2 kilo bag. And that won't last me long, especially if I make a batch of sourdough rye bread.

@lindag, I've never purchased a starter, I've always made my own. But I don't see why you couldn't feed your new starter using rye. I'm not sure of the measurements that your starter calls for. I maintain a 12 ounce starter. Feeding is 6 ounces of starter and 3 ounces of rye and 3 ounces of spring water. Never tap water. And I only use about 60g or 2 ounces of starter to make the preferment. And I use the discard for that. I leave it overnight to rise/develop before adding to a batch of flour. My normal measurements taking into account that the biga has 220g of flour and 220 grams of water, I add another 780g of flour and 530g of water for a 1000g bread dough.

@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.