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Cornflour Sourdough

Making a loaf of Sourdough with added Corn Flour

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300-400g Strong white flour

100g-200g Corn Flour 

50g active Starter

300-350g Water

10g Salt

Mix all ingredients together starting with Water and starter and ending with Flours and then salt. Let sit 45min-1hr.

Perform 3-6 sets of stretch and folds

let sit on counter covered for 8-14 hrs depending on room temp.

in the Morning, pull dough into a ball and place into a floured bannetton. Place in Fridge for 1-5 hrs.

Bake in DO or similar for 40-50min @ 220C(fan) or 240C (conventional)


Bakes an airy, light and tarte version of the classic American Cornbread. 

Added by: DEGPedersen

Tags: Bread Sourdough Corn flour

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Re: Cornflour

Hi, Thanks for your recipe When you say corn flour do you mean something like fine polenta and not the white powder cornflour used to thicken stews?

Doughtastic - Graham 18 March 2019

RE: Re: Cornflour

Hi! I mean cornflour- not polenta mix. I wish I could attach a pic to show you- but the bag will simply say-“ Cornflour” Or “Cornflour sifted”. In the States we would use cornmeal to make quick cornbread with eggs, but this is a sourdough take on the same thing. Hope this helps!

DEGPedersen 18 March 2019

RE: Re: Cornflour

Thank you, I'm intrigued. I with try this out.

Doughtastic - Graham 18 March 2019

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