A few of my favourite meals this month. Sourdough bagels. I made two different sizes. The smallest are “cocktail” size served with cream cheese and smoked salmon . Topped with poppy seeds. And the larger size were topped with poppy seeds, sesame seeds and fried onions. Matt fried the onions because this is his favourite…

I’ve been playing around with making a small “preferment” using the method from Culinary Exploration. Philip uses just a small amount of discard, basically the scrapings in the bottom of the jar to make a small “preferment” or starter for his next batch of dough. I call it a mini biga. On Thursday, I added…

Matt pulled one of my sourdoughs out of the fridge Wednesday morning and used a little over 500g to make a large pizza and I shaped what was left into a little batard. I had also started another dough early in the morning with a small sourdough “biga” (made from the scrapings in the bottom…