Author Topic: Corn bread -- no not like that  (Read 461 times)

Offline Robert

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Corn bread -- no not like that
« on: March 26, 2018, 10:40:18 PM »
Always looking for that little sumpin'-sumpin' to complement the bread flour in my sourdough.   Tried lots of different flours at different percentages, but might have found my favorite in this week's bread:  used 90% bread flour and 10% whole corn flour.  NOT to be confused with corn meal or processed masa harina.  This is whole yellow corn, ground to the very fine consistency of bread flour, from Bob's Red Mill.  The bread has a chewy crust, a bubbly crumb, of course a sunny hue, and a creamy sweetness that you really can't identify, but just intensifies the bready flavor and balances the tang.  I'll be making this my default bread! If you bake, give this "secret ingredient" a try!
Rob Stein
Akron, Ohio

I'd rather have questions I can't answer than answers I can't question.

Offline erockrph

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  • Chepachet, RI
    • The Hop WHisperer
Re: Corn bread -- no not like that
« Reply #1 on: April 03, 2018, 05:13:59 PM »
I've started using maize in most of my brews. I'll have to try it in my bread now.

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Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer