The Heart Of Texas

 The exciting thing about sourdough bread making for me is the experimentation. The chemistry involved is science but not exact science. When it comes to making sourdough bread sometimes not knowing the measurements and methods other bakers use can be a huge benefit. I am always tweaking measurements and timings just to see the outcomes. Yes, I have failures, but I learn from my failures and move on. This latest loaf of bread is no different. I have been using Pyrex bread pans instead of Dutch ovens lately. It works very well. I prefer the shape of a bread pan loaf over the round shape of a Dutch oven. A proofing basket works great too. I took about 2 C of starter to about 5 cups of freshly medium milled organic einkorn wheat flour and I added approximately 2 cup of organic strawberry jam. I added a full cup of homemade pickled jalapenos without the juice. I added about 2 T Baja Gold salt. I then mixed it up and added a cup or so of water until the dough was fairly moist. I hand kn...

 Pineapple Serrano salsa verde with avocado 12 medium tomatillos  6 serrano peppers  2 large onion (cut into quarters) 2 C fresh pineapple 2 small avocados 1/2 of a bunch of cilantro 1 whole garlic pod 1 T Baja Gold salt 1/2 T fresh cracked black pepper the juice of 3 limes 1 C fresh pure orange juice 2 T organic maple syrup In a black iron skillet brown the tomatillos, serranos, garlic and onions. I use the broiler. After brown, let it cool. Then add to a Vitamix along with all the other ingredients and blend until smooth. This recipe is very flavorful and easy.

This recipe is for 2, 9" pie crusts: 2 1/2 C - freshly milled organic summer wheat berries 1 C - organic grass-fed butter. Kerrigold or Costco 2 t Baja Gold salt 1/4 to 1/2 C ice water In a large bowl mix the flour and salt. cut up the butter into small cubes and take a fork and mix making sure it is almost incorporated. Take your hands and squeeze it through your fingers until the mixture resembles coarse crumbs. Stir in ice water until it forms a ball. Add more flour or water as needed. Split the dough in half and roll out on a floured surface to form 2, 9" pie crusts. Lay the dough out evenly and lay into a pan. Cutesy up the edges as desired.

I do not eat eggs without salsa verde. It is always in my refrigerator as an added ingredient or a topping. Here is how I do mine. 12 medium tomatillos  4 large jalapenos (use serranos for added heat) 1 large onion (cut into quarters) 1 whole bunch of cilantro 2 T garlic 1 T salt the juice of 2 limes 2 T organic maple syrup In a black iron skillet brown the tomatillos, jalapenos and onion. I use the broiler. After brown, let it cool. Then add to a Vitamix along with all the other ingredients and blend until smooth. If you would like it creamy, add an avocado.

3 large onions 2 bell pepper 4 celery stalks 4 green onions garlic 2T cayenne pepper 1/2T add more if you want it blazing hot! black pepper 1T dried thyme 2T ground bay leaf 1T 1/2T filet roux about 1 cup dark peanut butter color. I used avocado oil and organic whole wheat flour salt to taste 2T honey 1/4th C 6#s Southeast Texas crawfish tails. NOT CHINESE! 1 small organic tomato paste 1 C light soy 1 quart seafood stock or V8 Fresh organic parsley chopped green onion tops chopped serve over rice with green onion and chopped parsley method: I sautéed the onions, celery and bell peppers until tender. I then added the garlic, spices, liquids reserving the crawfish until all the ingredients simmer for 15 minutes. I then add the crawfish and simmer for about 10 minutes. Taste it and add what ever you think it needs.

I joined the sourdough group on Facebook and I have learned a lot about a final product I'm sure I could master, but I don't even want to try. I'm far more interested in the nutritional aspects and I have learned with high nutrition comes exceptional flavor.  Organic Einkorn wheat berries stone milled to a medium grind, water and starter created using the same organic Einkorn wheat berries from many years ago.  On this particular loaf, I took it out after 55 minutes at 350 degrees. I then painted the top with extra virgin olive oil and I sprinkled it with Baja Gold sea salt. I then put it back in the oven for 15 minutes. I jump start my starter overnight with approximately a cup of medium ground Einkorn and enough water to make it a little bit thinner than pancake batter. I then cover it with a dish cloth and put it on the counter overnight. The next morning the starter is active and frothy and I add approximately 4 cups of flour and enough water to have a dry enough dough ...