Started two Bigas Saturday night,  and Sunday morning  I made the dough.  Two batches.  One I left in the fridge for an overnight bulk fermentation,  and the other,  Matt took out of the fridge  Sunday afternoon around 3:00   so that the dough would be ready to use to make pizzas  by the time I…

I started using a Biga to make bread about 20 years ago. Recently though I have been playing around with some other  methods. Last week I went back to using a biga and now I can’t remember why I ever stopped. This is definitely my favourite bread. Also makes a great pizza crust. I started…

If you follow my blog and you are getting tired of all of the recent bread posts, the next few posts are for you. Been awhile since I baked my favourite  Chicken Pot Pie.  Individual Servings. Topped with puff pastry. The Recipe can be Printed from HERE And if you are interested inoptional pastry tops…

If you are interested in growing your own sourdough starter I can recommend the one from Amy’s Bread. It is a pure sourdough started with just rye flour and spring water. Nothing else.   It is easy to start and easy to maintain. And makes wonderful bread. Sourdough Starter – Amy’s Bread Source: countrylife.net RYE…

This sourdough was started on Friday morning  by feeding one tablespoon of recently fed starter  with 200g of water and 200g of flour. NO commercial yeast. Friday evening the preferment was added to: 750g flour487g water20g salt and handmixed using the autolyze andstretch and fold method. Went into the fridge for a bulk fermentation. Taken…

I baked two different breads today.  Both were hand-mixed last night and left overnight in the fridge for a bulk fermentation. This is the sourdough.  130g of starter in 750g flour,  487g water  and 18g salt.  Baked two rounds in Dutch Ovens.  They slightly over proofed while waiting for the baguettes to finish baking first….

I’ve been neglecting my sourdough starter. It had been at least six weeks since it was last fed.Thankfully it is very forgiving. I fed it Thursday night with freshly ground organic rye and spring water. Rather than throw it out, I also fed the discard with half white and half rye.Both had double by early morning.I…

Moe loves breakfast. Might even be his favourite meal of the day. Just a few of his recent breakfasts. Scrambled Eggs with tomatoes and Toasted homemade Sourdough.  Biscuits Topped with Sausage Gravy And poached eggs. Caramelized Onion, Spinach and Cheese Omelette. Fettucine Alfredo  With Poached Egg. French Toast Sausage and Potato Fritatta Hard Boiled Eggs…

Artisan Bread made by hand using the  Stretch and Fold Method. 750g flour (High Protein/Bread Flour) 525g water (70% hydration) 4g yeast  22g salt The flour and water are mixed together by hand,  and then covered and given a 20 to 30 minute autolyze rest period. After the autolyze rest, the 4g of yeast is…

Edited October 30th, 2019 Started two batches of dough on Thursday. Both were 750g batches at 70% hydration. One batch I turned into a  Caramelized Onion and Poppy Seed version.  I tasted a sample of onion and poppy seed bread while in Victoria last week. Decided that I would make my own version. I winged…