The Heart Of Texas

I took 3 cups of my homemade Einkorn wheat starter and added approximately one cup of einkorn wheat flour and water and let it ferment overnight on the counter. The texture is pretty loose. The next morning I put the mixture in the mixing bowl along with one ounce of quality olive oil, 1 T of salt and 1/4 cup of honey and I added enough Einkorn wheat flour so the dough  wraps around the dough hook and cleans the sides of the mixing bowl. Make sure to give it a good mix.  I then take the dough out without punching it down and turn it out on my counter and I cut it in half. This recipe is for 2 loaves. I gently form the loaves of bread and place them in proofing baskets overnight in a cold oven. I make sure to slice the top of each loaf with a sharp knife.  After the loaves have had adequate time to grow in size. You may need to let it proof longer than overnight. Some people proof in the refrigerator. That's up to you. I'm sure the refrigerator would take longer. ...

Uncle Jared sent Amy home with a rack of smoked pork spareribs. I removed the meat from the rib bones and sizzled the rib meat in a hot black iron skillet with various herbs and spices (granulated onion and garlic, black pepper and sea salt). I made a fresh pico de gallo with organic cilantro, Uncle Bill's homegrown tomatoes, red onion, minced garlic and fresh lime juice. I also made fresh organic flour tortillas. The combination is sinful ~ AAAYYYEEE