Because corn flour is a finer grind, it will absorb more water, and the coarseness of corn meal is IMHO an important part of the texture of cornbread.
This is likely to be a busy weekend in the kitchen. I've got a roast planned, two types of semolina bread, and maybe some apple cider challah.
And we're out of peanut butter cookies.
I made the sourdough cheese cracker dough the other day and it is resting in the fridge. I'll bake some on Monday.
I'm going to do a test loaf of Hamelman's semolina bread with the flying sponge divided into two parts, one part will have commercial yeast and the other part will have some of my wheat starter.
I'm also planning to make a regular batch of semolina bread tomorrow, so I'll have something to compare against.
Maybe we need a separate pizza forum? There are sites that do nothing but pizza.
We've been on a takeout binge lately, last night it was because we had tickets to Aladdin. Tonight it was because there was a Husker game on at 7.
My wife prefers pepperoni on the top as well. It tends to burn off a little of the fat and makes it a bit crisper. And if you've got a half-and-half pizza, having the pepperoni on top makes it easier to figure out where the ingredient boundaries are.
I wanna know how he gets them so round. 🙂
Yes, I've been maintaining it at about 40-50 grams (post-feeding) for several weeks, but I've built it up over the last few days to around 300 grams, which should give me plenty for a batch of crackers and probably a test loaf of semolina bread. I'll start by removing enough to resume the maintenance level, then see how much I have left after making cracker dough. I will say that so far it appears twice-daily feedings are working well, no signs of 'hooch', which at least one sourdough researcher has said means the starter colony is starving.
I'll probably do the same thing with the rye starter soon and try it with a recipe I've made before. It smells right, though.
I'm building up my wheat starter as I feed it (2x a day) and am hoping to make a batch of sourdough cheese cracker dough tomorrow, probably baking them on Monday or Tuesday of next week.
Your pizzas always look so good, mine look like a bad imitation of a Picasso painting.
I may have to make some rye bread, what I had in the freezer I had to toss out in August when we had freezer problems. I'll probably make Reinhart's marbled rye from BBA, that's a nice mild rye and it makes great reubens.
We had macaroni and cheese.
Today I got through all my mixing bowls, some of the colored Pyrex ones vary by as much as 3 ounces in weight, I guess the thickness of the glass varied a lot over the decades of production.
I figure two months, a few every day. I need to do some reorganization and cleaning in the kitchen anyway once the fruit flies are wiped out. The zapper racket is very effective but it leaves dead fruit flies everywhere.
