Very seldom do I repeat a bread, always something new and interesting to try, but this one was so good had to try again. Plus it's a test drive for rolls on Thanksgiving. The Millet porridge gives the crumb a moist almost fluffy at the same time texture and the sprouted grains add some sweetness.
Also out for a test drive are some corn muffins made from some fresh ground organic corn meal, fresh ground white whole wheat and some AP. These are naturally leavened and treated more like a raised bread than a quick bread. The liquid is milk and some sorghum syrup and coconut oil are added. Right now in the bulk ferment stage.
Stu
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Just tried the rolls made with the corn and they are very tasty and lighter than expected, but tried to bake them in a muffin pan with paper liners and that was a mistake because they stuck to the paper, you have to cut them out.
Stu
bread looks great. Post some photos of those corn rolls. Sounds interesting.
I would but they got gobbled up, just a small batch and very tasty. There will be an opportunity in the future since I got a 25 pound bag of the organic corn from Great River Organic Milling, the stuff is hard to find.
Stu