Made three batches of dough Monday morning. All with 500g of flour, 50g of starter and 1 gram of yeast, 16g of salt. At 72% hydration. Two were identical and the third I added Kalamata olives during the stretch and folds. After the final stretch and fold, one batch went into the fridge and is…

Revived both my sourdough starters this week. Fed them both for the first time in two months on Friday night and again on Saturday night. Made two batches of dough Saturday night and baked Sunday morning before leaving for work. I fed both starters again Monday and then Monday night I made two more batches…

Working yesterday so got a head start on dinner. I still had half of the puff pastry left from when I made the Lobster Newburg. So made individual Beef Wellingtons. I seared the beef tenderloin steaks and made a mushroom duxelle. Immediately after searing I placed the steaks in the freezer to quickly stop them…

Again keeping with a tradition Moe and I started before we were married, we had lobster. After moving to the west coast, we vary between lobster and Dungeness Crab. This year I made Lobster Newburg with homemade puff pastry. I used Deana Sidney’s recipe which can be found on her blog Lost Past Remembered I…

Low on bread so made two batches of dough. One for baguettes and one for Pizza. The bread was baked same day and the Pizza dough was given two days in the fridge. Still waiting for the table I ordered for the Ooni so this pizza was still baked on the grill. Spatchcocked a little…

Keeping with our tradition we had Tourtiere Christmas Eve. Moe loves Chile Sauce with his but I like gravy so the night before I roasted a small pork roast just for the gravy. Two years ago I used our own tomatoes to make the Chile Sauce and canned a few jars. Still had one left…