I had a dough in the fridge since last Monday. It was 800g of flour, 50g of starter, salt and 1 gram of yeast and 560g of water. After the last stretch and fold it went into the fridge until around mid morning yesterday. I needed to do something with it so I made a…
LOCAL GARLIC
My favourite season is Garlic, Corn and Tomato. We had the first corn of the season two weeks ago and today I got my first garlic from my favourite farm, that is only five minutes from home. Karen grows the most beautiful perfect garlic. This is the fourth year I have bought garlic from this…
SOURDOUGH SANDWICH SIZE BAGUETTES
Hadn’t baked in a week, as it has been to hot to want to turn the oven on. Has cooled off so fed my “discard in the jar” starter yesterday morning and made a 1000g flour batch last night. Left on the counter for a room temperature fermentation and baked 11 sandwich size baguettes this…
BROCCOLI AND CHEDDAR QUICHE
I don’t make quiche very often. Just every few years. I got home from work around 6:00 last night, later than usual and then I got the bright idea to bake a quiche. I quickly made my all butter pastry and got it into the fridge while I made the filling. I don’t really have…
BOSTON CREAM PIE
Never quite understood why this “cake” was called a pie, but apparently it dates back to 1880. I’ve been making this dessert since 1978. It has always been a family favourite. Realized I hadn’t made it in a few years so baked it yesterday It isn’t difficult to make. Once the cake is in the…
TREVOR’S CHICKEN
ChickenChapter: Recipes From Thibeault’s Table Adapted from Jamie Oliver’s recipe for Trevor’s ChickenMy changes are noted. olive oil(I used half olive oil and half butter) 2 cloves of garlic1 minced shallot 250 grams mixed mushrooms (I used cremini Mushrooms)(I reduced the number of mushrooms because I was only makingit for two) 1 fresh flat-leaf parsley…
SOURDOUGH BATARDS
Yesterday’s bake. Two sourdough batards from a 500g dough. I started two 500 doughs Wednesday night withe “scapings of the jar” starters and after the last stretch and folds, went into the fridge for a cold fermentation. Took one dough out of the fridge Thursday night after 8:00 PM and I started the pre-shape just…
BASIC SOURDOUGH BREAD
BASIC SOURDOUGH BREAD USING THE “SCRAPINGS IN THE JAR” STARTER METHOD This recipe makes 1 large boule, A batard for 2 to 4 baguettesdepending on size. I have been using this economical sourdough starter for over ayear now.Love this “Scrapings in the Jar” method.Absolutely no waste at all. Start with adding a teaspoon or about…
HOMEMADE CHICKEN PIES
I’d been promising Moe that I would make individual Chicken Pies with a double crust , Poached the chicken breasts in the morning. Removed from the broth and cooked the vegetables in the broth. Made a roux using both broth and heavy cream seasoned with fresh thyme. Mixed the chicken and the vegetables into the…
VIENNA ONION ROLLS
Source: George Greenstein’s – Secrets of a Jewish Baker. Turn out onto a lightly floured work surface. Knead vigorously, adding more flour in small amounts if the dough is sticky. This should be a stiff dough. Knead until the dough is smooth and elastic and the gluten is fully developed (12 to 15 minutes). RISING…
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