Ann_T

Wow @Smithy, your starter was doing amazing. My only though is that you should have continued to feed it with whatever rye you were using. Your starter obviously loved it. In the past I have spun off a white starter using the Roger's Silver Star bread flour but I always kept the Rye starter going. I wouldn't suggest feeding with just an all purpose flour. This time around I decided to only feed one starter and only with the rye. The rye starter gets added to white flour and doesn't really add much in the way of a rye taste, just the sourdough taste. And if you are making sourdough, it is this flavour that you are going for. I would measure out 6 ounces of your starter and feed it again with three ounces of rye and three ounces of bottled water. It will probably bounce back. Then continue to feed it with rye.

Duck Breast with a Port Cherry Sauce. I had intended to make a Port fig sauce which is a favourite with duck. But I couldn't find the dried figs that I like so I went with cherries. Served on a bed of braised red cabbage, asparagus and potato gratin.

Okay, after seeing the applecakes that @liamsaunt posted on the dinner thread yesterday, I caved and downloaded A Feast of Ice and Fire . I couldn't find the recipe anywhere on line. These little cakes are so good. Really moist. I had started before i realized that I was out of walnuts. Decided that I didn't really care. I've made other Streusel toppings without nuts. Butter and brown sugar works for me. The recipe made six mini loaf cakes and six regular size muffins. Moe had one with a second cappuccino.

Cocktail Rye with smoked Salmon

Thanks @Okanagancook and @Smithy. I had enough dough leftover from this morning's bread bake to bake a small rye roll. Moe and I shared a Montreal smoked meat sandwich.

@kayb I bought this one recently. It is made by Gobel. I found for half price . I would not have paid what it is listed for on that website Used it this morning to make cocktail rye. Rye dough made yesterday and baked today. One Pullman cocktail loaf and one regular rye loaf.

Moe hinted at biscuits this morning, so......... .made him some with Cheddar.

Tonight's dinner. Boned Cornish Game Hen with wild rice stuffing with a Port sauce, served with braised red cabbage and sugar snap peas.

I would love this recipe too. Please.

Last night's dinner. Roast Pork Tenderloin with a Dijon mustard sauce. Another work night dinner that took less than an hour from start to finish. And a head start on tonight's dinner. Boned out a Cornish Hen and the intention is to stuff with a wild rice stuffing.

Caprese Salad one night with homemade bread. Last night's burger with potato chips. Too lazy to make fries.

Moe's breakfast. Korean style fried chicken. I'm working today so will take the same for lunch.

I'm working today so I made Moe a big breakfast. Should keep him going most of the day. Grilled a small NY strip, to go with buttered basted eggs and roasted potatoes done in the CSO. Always happy when I don't over grill a skinny steak.

@lindag, according to their website their all purpose flour has just 11.7%. Even their bread flour is described as having just 12.7.

I'd been promising Moe an Indian Curry Dinner so tonight was it. Chicken curry and Aloo Gobi served with homemade Naan. (Thanks to @Duvel) I took it out of the fridge and divided it into ten, 100g balls of dough. Left them to warm up and rise. The dough was very easy to work with. In fact, I didn't roll it out. I just pulled it by hand . Thanks again Duvel. I have a very happy husband.

Why would you want to get rid of the bubbles? I aim for bubbles. Especially in the rim.

@dtremit, I agree. In fact when we lived in the US, I tried all the various grocery store flours and didn't have the same results so every time I went back over the border I would bring back Canadian flour.

I don't want to argue with you, but a few years ago I confirmed with Rogers that the protein was over 13%. It is a high protein bread flour. 11.7 is not considered high protein.

@dtremit, Both the Silver Star and the unbleached all purpose have 13.33%. Not 11.7%. (4 grams of protein in 30g of flour)

Today's bake. I'm always being asked on some of the face book groups I'm on what flour I use and whether it has to be bread flour. My usual flour is Roger's Silver Star Commercial Bread Flour. The only place I can purchase the Silver Star is at Costco. But in the past I used just Roger's unbleached All purpose flour or their regular Bread Flour, that I can buy in any grocery store. I was almost out of the Silver Star so I picked up a 10K bag of Rogers unbleached All Purpose flour. Hand mixed a 1000g batch of dough yesterday at 72% hydration. After the last stretch and fold, I divided it into two containers and both went into the fridge. Took one out early this morning and baked two Batards. I don't see any difference in the crust or the crumb between the flours. I still get the same shine.

Ooooh, @Okanagancook, those look equally amazing as Duvel's. I can't wait for dinner tonight. I have a chicken curry on simmering and I'm about to start the Aloo Gobi. Getting it done early. So tonight I will just have to cook the rice and bake the Naan.

Mexican again tonight. Chiles Rellenos

@Okanagancook, I did several stretch and folds just like my regular dough. I was already making a batch so it was easy to do the naan bread at the same time.

Just finished the first stretch and fold. Will be making curry tomorrow. Moe is excited over the idea of homemade Naan. Usually I just make Chapati.

Last night's dinner. Hard Shell Tacos