Making a loaf of Sourdough with added Corn Flour
300-400g Strong white flour
100g-200g Corn Flour
50g active Starter
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
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.