I created this recipe to be served along with my Tamale and Corn Casserole. It can be found in the Condiments and Sauces section on the Recipes page.

There is nothing better than waking up in the morning and having this for breakfast!

Another morning started off great with toasted sourdough and brie . . .

I just uploaded this recipe to the Beef section. This casserole pairs extremely well with my Pico de Gallo recipe which can be found in the Sauces and Condiments section.

“. . .The art of bread baking takes time, dedication, and practice. You can’t just follow a formula; you have to develop an understanding with your bread. Sourdough is a living thing, it’s challenging, and requires love and care. It’s influenced not only by the environment in which it’s made, but where the ingredients are grown, and as a baker you need to pay attention to every detail.” . . .Richard Hart penned this in his Forward in Vanessa Kimbell’s book, The Sourdough School. How powerful! Ms. Kimbell’s book is one of my favorites.

I baked this sourdough loaf with flour recommended by a friend in Illinois. Janie’s Mill in Ashkum, IL has an organic farm and a good variety of flours to choose from.