YIELD: ~8 half-pint (8oz) jars per batch. 18 mangoes = ~3 batches. ELEVATION: At 5,500ft water boils ~203F — standard 10 min + 10 min altitude adjustment = 20 min total processing time. FROZEN PULP: Thaw in fridge overnight. Drain excess liquid before measuring 4 cups. Works perfectly for jam. STORAGE: Sealed jars shelf-stable 12-18 months. Refrigerate after opening. LEMON JUICE: Required — do not skip. Balances acidity for safe water bath canning.

THICK CRUST: Dutch oven essential — steam trapped in first 20 min creates the crust. Lid off last 20-25 min to brown and thicken. NO OIL IN DUTCH OVEN: Do not oil it. Dough will not stick to a screaming hot dry pot. Oil will smoke and burn at 475F. PARCHMENT SLING METHOD: Score dough on parchment on the counter, then lower parchment + dough into hot Dutch oven by holding both ends like a sling. Keeps your hands safe. Parchment stays in pot — no problem. SCORING: Do it on the counter before loading, not inside the hot oven. One slash at 45 degrees or an X. Fast and confident. ALTITUDE (5,500ft): Bulk ferment 6-10 hours vs 4-6 at sea level. Watch the dough not the clock. COLD RETARD: Shape, put in fridge overnight, bake straight from fridge — better crust and more sour flavor. Do not let dough warm up before baking. BAKE SCHEDULE: Feed starter 7am → peak 3-4pm → mix dough → bulk ferment → shape by 8pm → fridge → bake next morning 6-7am. SOURDOUGH GUIDE: Full narrative walkthrough at /frontend/80-Kitchen/sourdough-guide.html — 8 sections with Read Aloud for hands-free use while baking. CROSS-REFERENCE: - Sourdough Starter (ID:7)

TIMING: This is a multi-step cake — plan ahead. Bake day 1, assemble and freeze day 1 or 2, frost and serve day 2 or 3. ICE CREAM TIP: Soften ice cream just enough to spread — scoop and let sit 5-10 min at room temp. Too soft = floods the sides. Too hard = tears the cake. FROSTING TIP: Frost straight from freezer — the cold cake helps the frosting set fast. Work quickly in sections. SLICE TIP: Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. ALTITUDE NOTE: Cakes take ~40 min per pan at 5,500ft — see ID:16 for full bake notes. CROSS-REFERENCE: - Birthday Cake — Two Square Pans (ID:16) - Sour Cream Frosting with coffee option (ID:15)

Four 4"x2.5" round ramekins — approximately 45% of full batch. FLAVORING: Add any extract or emulsion after dividing batter — vanilla, almond, lemon, coconut, hazelnut, pistachio, cinnamon spice. Start with ¼ tsp per ramekin and taste before baking. COFFEE VARIATION: Replace 3 tbsp of the milk with strong cooled coffee. BROWN SUGAR CHUNK VARIATION: Leave chunks unbroken, fold in last for a caramel-sweet surprise. ALTITUDE (5,500ft): - Baking powder: 1 tsp → ¾ tsp - Sugar: reduce 1 tsp each - Add 1 tbsp extra milk - Temp: 350°F → 375°F - Check at 15 min CROSS-REFERENCE: - Sour Cream Frosting (ID:15) - Full batch square pan version (ID:16) - Original combined recipe (ID:14)

TWO 8½x8½x2 square pans. Full batch fills both pans approximately 2/3 each — correct fill level, gives room to rise. COFFEE SWAP: Replace ½ cup of the milk with ½ cup strong cooled coffee to flavor the cake. ALTITUDE (5,500ft): - Baking powder: 2 tsp → 1½ tsp - Sugar: reduce 1 tbsp per cup - Add 2 tbsp extra flour - Temp: 350°F → 375°F - Check at 22 min BROWN SUGAR CHUNK VARIATION: Leave chunks unbroken, fold in last for caramel-sweet surprises. CROSS-REFERENCE: - Sour Cream Frosting (ID:15) - Ramekin Cakes (ID:17) - Original combined recipe (ID:14)\n\nBAKE TIME — TESTED 07/17/26 at 5,500ft at 375F: Square pan took close to 40 minutes. Standard sea level time is 28-35 min. At altitude budget 35-45 min. Do not pull early — check toothpick at 35 min.\n\nFINAL BAKE TIME — TESTED 07/17/26 at 5,500ft at 375F: Both square pans took close to 40 minutes each — nearly double the sea level time of 28-35 min. Budget 35-45 min per pan at altitude. Cakes came out very good. Do not pull early — toothpick test is the only reliable indicator at altitude.

⚠️ TEMPERATURE CRITICAL: Both butter and sour cream must be fully at room temperature or frosting will not emulsify — it will be lumpy or broken. SOUR CREAM OPTION: - ½ cup — standard, light tang - 1 cup — more tang, richer, slightly denser frosting (good with coffee cake) COFFEE OPTION: Dissolve 1-2 tbsp instant coffee in 1 tbsp hot water. Let cool slightly before mixing in. Start with 1 tbsp, taste, add more for stronger flavor. Blends smooth — no gritty bits. ADJUST CONSISTENCY: Too thin → more powdered sugar. Too stiff → more sour cream. MAKES ENOUGH FOR: 2 square cakes (top, sides, and middle fill) when assembling as ice cream layer cake. ICE CREAM ASSEMBLY NOTE: Freeze assembled layers (cake + ice cream) at least 2 hours before frosting — otherwise ice cream melts and frosting slides. CROSS-REFERENCE: - Birthday Cake with Ramekins (ID:14) - Birthday Cake — Two Square Pans (ID:16)

Pan: 8½x8½x2 inch square + 4 ramekins. Yields 1 coffee-flavored birthday cake + 4 small individually flavored ramekin cakes. THIS IS NOT A TRADITIONAL COFFEE CAKE — it is a birthday-style cake flavored with coffee. The 2 cups sugar (1 white + 1 brown) is appropriate for this style. ALTITUDE NOTE (5,500 ft — tested 07/17/26): At 5,500 ft cakes rise faster and can collapse. Standard high-altitude adjustments for this recipe: - Reduce baking powder from 2 tsp to 1½ tsp - Reduce sugar by 2 tbsp per cup (so ~1¾ cups total instead of 2) - Add 2-4 tbsp extra flour - Add 2-3 tbsp extra liquid (milk) - Increase oven temp by 15-25°F (bake at 365-375°F instead of 350°F) - Check cake earlier — may bake faster despite altitude BATTER YIELD NOTE (07/17/26 — tested): Batter only filled the 8½x8½ pan about 2/3 or less after filling 4 ramekins. To fill pan more: increase batter by 25-50%, use fewer ramekins, or use a smaller pan (8x8 or 7x7). BROWN SUGAR CHUNK VARIATION: Do not break up brown sugar chunks — fold in last, gently. Partially melt during baking, leave a caramel-sweet surprise. Pairs naturally with coffee flavor. RAMEKIN FLAVORS: Vanilla, almond, lemon, coconut, hazelnut, pistachio, cinnamon. Start small — taste before baking. COFFEE: Goes into square pan portion only — not the ramekins. CROSS-REFERENCE: - Sour Cream Frosting (ID:15) — frost this cake with it\n\nBAKE TIME — TESTED 07/17/26 at 5,500ft at 375F: Square pan took close to 40 minutes. Standard sea level time is 28-35 min. At altitude budget 35-45 min. Do not pull early — check toothpick at 35 min.\n\nFINAL BAKE TIME — TESTED 07/17/26 at 5,500ft at 375F: Both square pans took close to 40 minutes each — nearly double the sea level time of 28-35 min. Budget 35-45 min per pan at altitude. Cakes came out very good. Do not pull early — toothpick test is the only reliable indicator at altitude.

HEAT ADJUSTMENT: Recipe runs bold and hot — more chile relative to tomatillo than traditional versions. If too hot thin with water. For more tomatillo flavor bump to 12-14 tomatillos. ROUX NOTE: The flour thickening is a classic roux technique — heat oil, add flour, cook 1-2 min until nutty, then add sauce. This is correct and traditional for chile verde. TOMATILLO COMPARISON: - This recipe (8-10 tomatillos, 4-5 jalapeño + 3 serrano) — bold, hot, thick — bolder than most traditional versions - Traditional New Mexican style: 6-8 tomatillos per lb pork, 4-6 Hatch green chiles — milder, more tomatillo forward - Traditional Mexican style: 10-12 tomatillos, 3-4 jalapeños — more tomatillo flavor, less heat PORK NOTE: Bone-in pork shoulder (butt) — marbled enough for flavor, not too fatty. Debone before cutting. VEGETABLE NOTE: Do not fully cook potatoes and carrots before adding to sauce — they finish in the sauce and will overcook if too soft going in. ALTITUDE NOTE: Recipe developed at ~5,000 ft elevation. At altitude ovens run less efficiently — pork may need 30+ min total (vs 15-25 at sea level) to get a deep golden crust. Boiling point drops to ~202F so potatoes/carrots take longer too. Check pork internal temp 145F and look for deep brown crust before pulling. ROUX RATIO NOTE (07/16/26 — tested): David used 3.5-4 tbsp oil to 5-5.5 tbsp flour — ratio approx 1:1.4 (flour heavy). Standard classic roux is 1:1 equal parts by weight. Flour-heavy roux gives a thicker, starchier result. With 2 cups bone broth this thickened well. Going heavier on flour than classic is a valid technique for chile verde — produces a more substantial sauce body. ROUX RATIO NOTE (07/16/26 — tested): David used 3.5-4 tbsp oil to 5-5.5 tbsp flour — ratio approx 1:1.4 (flour heavy). Standard classic roux is 1:1 equal parts by weight. Flour-heavy roux gives a thicker, starchier result. With 2 cups bone broth this thickened well. Going heavier on flour than classic is a valid technique for chile verde — produces a more substantial sauce body.

Vilma original recipe — tested 07/11/26. Any berry works — frozen preferred (no ice needed, keeps it cold). Two spirits (tequila + rum) add complexity without overpowering. Adjust sugar and citrus to taste.

Sour cream works like yogurt — adds creaminess and tang. Banana sweetens naturally. Can substitute Greek yogurt for sour cream. Serves 4.

Two versions: light/tangy (dressing only) or creamy/hot (add Hot Pepper Crema ID 8). Creamy version doubles as coleslaw and taco topping in one. Best made fresh — cabbage wilts after a few hours. CROSS-REFERENCE: - Hot Pepper Crema (ID 8) — creamy version dressing - Breaded Fish for Tacos (ID 3) — primary pairing - Red Enchilada Sauce (ID 4) — serve alongside

Substitute peppers freely — chipotle = smoky heat / jalapeño = fresh heat / sriracha = tangy heat / smoked paprika + hot sauce = smoke without the can. USES: Coleslaw dressing · Fish taco sauce · Enchilada drizzle · Chip/veggie dip · Burger or sandwich spread. CROSS-REFERENCE: - Breaded Fish for Tacos (ID:3) - Cabbage Slaw (ID:9) - Red Enchilada Sauce (ID:4) - Green Enchilada Sauce (ID:5) Keeps refrigerated 5 days.

David active batches — begun 07/04/26. Batch A: no malt (control). Batch B: extra malt (~1/4 tsp start + 1/2-3/4 tsp added since). Days 3-4: minimal rise — normal in early stages, not a failure. Starter is ready when it passes the float test: drop a spoonful in water — if it floats, it is ready. Non-chlorinated water important — leave tap water out overnight to off-gas chlorine, or use filtered.\n\nACTIVITY CONFIRMED 07/21/26 (day 17): Strong rise — well above rubber band marker 11 hours after feeding. Peak window = 8-12 hours after feeding at 5,500ft.\n\nBAKE CYCLE:\n1. Feed starter 7-8pm\n2. Peaks at ~5-6am (8-12 hrs later)\n3. At peak: take half out for bread dough\n4. Feed remaining half immediately\n5. Bulk ferment dough 6-10 hours at altitude (longer than sea level)\n6. Shape → final proof 1-2 hours\n7. Bake\n\nFLOAT TEST: Drop spoonful in water at peak — if it floats, active enough to bake with.\nDAILY FEED: Keep feeding every day whether baking or not — keeps starter alive and strong.\n\nDAVID BAKE SCHEDULE (bedtime 9pm — cool morning bake):\n- 7am: feed starter\n- 3-4pm: starter peaks (8-10 hrs at 5,500ft)\n- 4pm: take half for dough, feed remaining half\n- 4-8pm: mix dough, stretch and folds, bulk ferment\n- 8pm: shape, place in fridge (cold retard overnight)\n- Next morning 6-7am: bake straight from fridge into hot Dutch oven — no warm-up needed\n\nNOTE: Can feed at peak (while still risen) — starter deflates briefly then resets cycle. Next peak ~8-10 hours from feeding time.\n\nCROSS-REFERENCE:\n- Sourdough Bread — Thick Crust (ID:19)

Batch 006 note: brine was too salty at day 4 — diluted by removing 4 cups and replacing with plain water. If too salty, dilute incrementally. Surface scum and white film are normal — not a sign of failure. Do not use iodized salt. Tannin source (grape/oak leaf) keeps pickles crisp.

Brighter and fresher than red. Char level controls smokiness — more char = more depth. Adjust heat by seeding jalapeños or adding more. Keeps refrigerated 5 days.

Use pot liquid from Instant Pot Whole Chicken instead of plain broth — already seasoned. Season to taste. Keeps refrigerated 5 days or freeze 3 months. NOTE: This recipe doubles or triples easily. When doubling, use 6 cups liquid total and 1/2 cup olive brine.

Low-carb option: skip flour or substitute almond flour — go egg to panko only. Best fish: cod, tilapia, mahi-mahi. Do not move fish in first 2 minutes — crust will tear. CROSS-REFERENCE: - Hot Pepper Crema (ID:8) — sauce pairing - Cabbage Slaw (ID:9) — serve alongside or on top

For chicken soup: use full liquid as broth base — already seasoned. Add veg and noodles/rice separately. Giblet bag: if you cannot get it out before cooking, leave it in — fine to cook with. Pull it out when you shred.