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.  I took about 2 C of starter to about 5 cups of 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 kneaded the dough in a stainless steel bowl and pinched it into a ball and ...

 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.