I have been using this recipe for years and it is time for the sourdough experiment. Convert to baker’smath, and sourdough leaven.
My plan was to make some cheese stuffed focaccia to illustrate a previously written piece so I could have images to post. That is not what happened.
She had never tasted pumpkin pie in more than half a century in this world. I felt compelled to correct that situation.
My camera of long association dumped me. She has been a good companion for years. R.I.P.
The sourdough discard issue is a non issue. I can easily afford to bake the bread I like. So can you.
Bad enough that flour was almost impossible to buy for a time, when my 16 oz bag of S.A.F. Red label was close to it’s end I either had to wait for resupply or go the sourdough route.
Just bread and soup, but good bread and good soup.
So, here’s the deal. I have fresh ground masa and I have a batch of pork lengua in green chili. Empanadas seem like a good way to use these things together.