December 14, 2023 - 3:12am
swapping flour with maseca
Hi all, new to the site and amazed at the level of bread knowledge already, shall certainly be looking at incorporating ideas from here in my own cooking.
as a starter, I like to make a quick bread sometimes where i'll add yoghurt, baking powder and yeast together with a little sugar and general purpose flour, I was wondering if i swapped out half the flour for maseca whether this would work? has anyone tried this before? i'm imagining something close to using semolina although I don't know enough about masa to predict whether it would hold together etc.
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It will hold together fine. Here's a loaf I made with 35% masa harina -
https://www.thefreshloaf.com/node/72741/masa-harina-sourdough
It was raised with a starter, not baking powder. You might want to up the yeast amount.
I also make a terrific skillet cornbread using 75% masa harina, 25% AP flour. That takes an egg or two to provide more structure.
I think your bread should work out fine except that it will take a lot more liquid than usual and be more pasty (and probably sticky) to handle. You might want to start with 35% or 40% masa harina instead of going right to 50%. If the result is denser than you like, add an egg next time.