A few of this week’s work night dinners, that didn’t take long to make. Starting with last night’s dinner. Burger done on the grill and served on homemade Kaiser Rolls. and roasted potato wedges. As much as we love homemade fries, what I like about the wedges is that I’m not wasting all that oil…

Started the dough before leaving for work yesterday morning. Left out on the counter for a room temperature fermentation. Dough was ready to go when I got home from work around 5:30 PM. Same day dough, 600g flour with 1g of yeast and 50g of sourdough discard and 15g of salt with 375g water (63%)….

I fed my starters again and decided to start a batch of bagels. Unrelated. Wasn’t planning on making a sourdough batch. But wanted to do something with the discard. So I reduced the amount of yeast my recipe calls for and tossed in about 60g of the sourdough discard. Picked up smoked salmon and cream…

Pulled the 2nd batch of sourdough out of the fridge before 6:00 PM Sunday night. This one was made from a biga started with 60g of my white starter. The dough had been in the fridge since Saturday night. Shaped and baked four baguettes Monday morning. Moe had leftover roast pork with slices of warmed…

Both Moe and Matt love sourdough. So I decided to start feeding my starter more often. Friday morning I fed both the rye and the white starter and used the discards from both to make Bigas. One double Biga with the rye and one white. Friday night, I made two 500g batches using the rye…

I’m so bad when it comes to looking after my sourdough starters. I let them go for months without feeding. Matt asked me to make a batch because he likes a sourdough pizza crust. I didn’t realize it had been more than three months since I fed them last. Thankfully they are very forgiving. My…

Prime Rib Dinner. Picked up a Sterling Silver Prime Rib on Tuesday and presalted. Left in the fridge overnight and taken out and left on the counter to warm up two hours prior to roasting. I roast everything on high heat so this roast went into a 500°F oven for approximately 30 minutes. Rested while…

Moe requested burgers for dinner last night. My favourite burger bun is a Kaiser. So I started a batch early afternoon and they were out of the oven in time for dinner. This is the recipe I have been using for a number of years. I don’t remember the original source. I updated it a…

This batch was an 8 hour room temperature fermentation. (600g of flour, 1g of yeast, 375g of water (63% hydration) and 15g of salt.) Left out on the counter from 8:00 PM until 4:00 AM. Baked four 16″ baguettes and one “Claude” size baguette and round. Mini loaves for a 4 year old that loves…

……..on homemade Ciabatta. Bread was rubbed with butter and toasted on the grill. Topped with sliced tomato from the garden, lettuce and bacon. Seasoned mayonnaise with garlic, salt, pepper and fresh squeeze of lemon. Served with oven roasted hand-cut potato wedges (Russets).