Sourdough Pie Crust

Make Half Recipe for 1 Galette - better flavor if the sourdough starter has been neglected for a few days ;)

2 sticks butter
2 cups flour
1 Tbsp Sugar
1 teaspoon salt
1+ cup sourdough starter
1 egg - to shine the crust - optional
Powdered sugar -  to sprinkle on top - optional

1. Save the sourdough starter you are going to throw out when you feed your starter
2. Chill the butter sticks in the freezer
3. Add dry ingredients together, cut in the butter, or break it up by hand until the butter is about pea sized bits - work quickly so that the butter stays cold. 
4. Add sourdough starter all at once and mix together by hand. If there is not enough moisture to combine all dry ingredients add a little more starter or a couple tablespoons of chilled water.
5. Wrap in saran wrap and chill in the fridge 
6. Remove from fridge, cut in half, roll into a ball and roll out into crust
7. Butter pie pan, add bottom crust - filling - top crust

Filling

6~ Gravenstein apples
1 cup huckleberries, blueberries if you don't have huckleberries
1/2- 3/4 cup sugar 9 (don't skimp on the sugar, it's a pie for goodness sake)
1 tbsp Flour
zest and juice from 1 lemon
1/2 tsp Vanilla extract
1/4 tsp powdered ginger

1. Preheat oven to 375
2. peel core and cut apples into 1/4 inch slices
3. Rinse huckleberries, and separate out andy green ones or leafs and stems that might have gotten into the bowl while picking. 
4. In a bowl, combine with the sugar with the vanilla extract, ginger, lemon juice and zest. Add the apples, blueberries and 2 tbsps. flour, mixing.
5. Roll out pie dough, and transfer to a cookie sheet lined with wax paper. Arrange the mix in the middle of the tart dough. Fold the overlapping pastry edge over the filling, but leaving the center open.
6. Bake for 40-45 minutes until the crust is golden and the apples are tender.  If the crust or the apples look like they’re overcooking (turning dark), cover the galette with aluminum foil and continue to cook. Remove from oven, let cool and serve warm. If juices ran out of the galette while baking, spoon them back into the center of the galette from the pan, do it as soon as it is out of the oven, it will gel and solidify as it cools.
7. Serve with Haagen Dazs Vanilla Ice cream 

Sourdough Pie Crust

2 sticks butter
2 cups flour
1 Tbsp Sugar
1 teaspoon salt
1+ cup sourdough starter

1. Save the sourdough starter you are going to throw out when you feed your starter
2. Chill the butter sticks in the freezer
3. Add dry ingredients together, cut in the butter, or break it up by hand until the butter is about pea sized bits - work quickly so that the butter stays cold. 
4. Add sourdough starter all at once and mix together by hand. If there is not enough moisture to combine all dry ingredients add a little more starter or a couple tablespoons of chilled water.
5. Wrap in saran wrap and chill in the fridge 
6. Remove from fridge, cut in half, roll into a ball and roll out into crust
7. Butter pie pan, add bottom crust - filling - top crust

​Blackberry Filling

6+ cups blackberries
4-6 tablespoons cornstarch or flour
1/2 cup -3/4 cups sugar - don't be a hippy don't skimp on the sugar!
Zest of 1 lemon
Juice of 1/2 - 1 lemon
1/2 teaspoon cinnamon
1/4 teaspoon almond extract

Preheat oven to 400

1. Mix all ingredients together lightly so that the blackberries don't get too mushed or juicy
2. Add atop the bottom pie crust
3. Add top crust or lattice
4. Cut and pinch the sides
5. place in the middle of the oven - 30 minutes at 400
6. place tin foil above and below pie, so crust doesn't burn and so that no drips get on the oven, reduce heat to 350 and cook 20-30 more minutes.
7. let cool
8. serve with haagen dazs vanilla ice cream

Basic Sauerkraut
​
2 dense heads of cabbage
(two green cabbages for green sauerkraut, one red and one green cabbage for pink sauerkraut)
2 + tablespoons of fine pink sea salt -salt to taste, too much salt will make the sauerkraut mushy

1. Peel off the outer leaves of the cabbage, wash and save for later
2. Use food processor to grate the cabbage. If you have no food processor, just slice the cabbage as small as you can
3. Add cabbage to large bowl, add salt - tasting as you add 
4. Massage in the salt with you hands and mix it around to be sure the salt is evenly distributed. Let sit a little while.
5. Add kraut to half gallon mason jars, press down so it is compact and ideally the juices come over the leaves of kraut.
6. Add a fermentation weight or ziplock bags, doubled with filtered water in them as a weight-tightly sealed so they don't leak.
7. Let sit 3 days to a week depending on salt levels and how how it is in your home or at that particular time of year. place a bowl or plate under the jars as they ferment the liquids may breach the confines of the jar.  
6. When it tastes good and fermented and krauty put it in the fridge, it should last a few months

Variations

Ginger Arame kraut

•  peel a thumb or two of organic ginger, I mince it in the food processor before I put on the grater attachment for the cabbage. Mix it into the large bowl of cabbage so that it is evenly dispersed.
• Break up the dried Arame either by cutting it up or breaking it up by hand. Mix into the large cabbage and ginger bowl so it is evenly dispersed.
• Add salt and follow the directions as above.

Cumin kraut

• Add about a teaspoon to a tablespoon of cumin seed and mix in so that they are evenly dispersed.
• Add salt and follow the directions as above.

​
Cucumber dill kraut

• Add about a teaspoon to a tablespoon of dill seed and mix in so that they are evenly dispersed.
• Slice and halve 2-3 firm pickling cucumbers or persian cucumbers. I leave the skin on.
• Add salt and follow the directions as above.

Caraway kraut

• Add about a teaspoon to a tablespoon of caraway seed and mix in so that they are evenly dispersed.
• Add salt and follow the directions as above. ​