Cornmeal Sourdough
Ingredients
1 pound loaf:
1 C. sourdough culture
2 Tbsp. water
1 Tbsp. margarine or butter
1 Tbsp. sugar
1/2 tsp. salt
1/4 C. cornmeal
2 C. white bread flour
1 Tbsp. vital gluten, optional
1 tsp. yeast
1 Tbsp. water or flour at a time if and as needed to obtain a smooth dough ball
1 1/2 pound loaf
1 1/2 C. sourdough culture
3 Tbsp. water
1 1/2 Tbsp. margarine or butter
1 1/2 Tbsp. sugar
3/4 tsp. salt
1/3 C. cornmeal
3 C. white bread flour
1 1/2 Tbsp. vital gluten, optional
1 1/2 tsp. yeast
1 Tbsp. water or flour at a time if and as needed to obtain a smooth dough ball
2 pound loaf
1 3/4 C. sourdough culture
1/4 C. water
2 Tbsp. margarine or butter
2 Tbsp. sugar
1 tsp. salt
1/2 C. cornmeal
3 1/2 C. white bread flour
2 Tbsp. vital gluten, optional
2 tsp. yeast
1 Tbsp. water or flour at a time if and as needed to obtain a smooth dough ball
Cooking Instructions
The cornmeal subtly flavors this bread. Use either white, yellow or blue cornmeal. The gluten helps to give a lighter texture with a higher rise and is purely optional. Follow manufacturer’s directions. Recommended cycle: basic white, French.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)