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!
Topic: Corn bread -- no not like that (Read 1252 times)
