I’ve been learning how to work with Sourdough now for about 8 years. The reason I said to work “with” Sourdough is because… it has a mind of its own. Well, not really, but there are many factors that influence the process every time you make it. You learn to be flexible and go with
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We love to make Fresh Ground Corn Bread, but with a little twist. We add some real corn for a great chew and texture… and chop up a few Serranos, or Jalapeños or even some of our Hatch Green Chile. Ingredients: 1 1/3 cups all-purpose flour 1 cup yellow cornmeal 1/3 cup granulated sugar 1 teaspoon salt 3
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We found this recipe on the internet and loved it. Very quick, easy and delicious… but, we like to let them rise 40 mins for a larger, softer bun. One way or another they’re great. Ingredients: 2 tablespoons active dry yeast 1 cup plus 2 tablespoons warm water (110° to 115°) 1/3 cup vegetable oil
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