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Cornflour Sourdough

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.