Corn in December is Frozen…. (BBB December 2022)

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BBB: Let's Keep Baking summary: recipe for Wild Corn (flour) Bread – of course it’s wild, thank you very much; based on a recipe in “Evolutions in Bread” by Ken Forkish; omitting needless commercial yeast; using frozen corn; can’t wait for next August to try the “Whole Shebang” with fresh corn; information about Bread Baking Babes;

Bread Baking Babes (BBB): Yeasted Corn Bread

The Whole Shebang has fresh corn kernels, juiced corn kernels, cob broth, and roasted and ground corn husks in the dough. […] [It] is fun for a special occasion during the summer corn season, and it’s worth the extra effort.
– Ken Forkish, ‘Corn (Flour) Bread’, Evolutions in Bread, p.117

Needless to say, in the middle of December, fresh corn kernels, cobs, and corn husks are as rare as hens’ teeth here in the frozen north. But being BBBabes, we forged ahead….

BBB December 2022

This month, Karen’s choice for the BBBs is from a recipe in Ken Forkish’s latest book, “Evolutions in Bread”.

Time flies. As I write this, a decade has passed since Flour Water Salt Yeast was first published in 2012. That book helped home bakers craft round, crusty Dutch-oven loaves of a similar quality to what you can find at a very good artisan bakery. […] The book has many solid foundational recipes, an instructional chapter that explains the details that go into making artisan bread at home (e.g., think of time and temperature as ingredients), and […] [t]he versatility of Flour Water Salt Yeast is in the template that each recipe provides; use whatever blend of flour you want. I figured that was it, you had all the tools now, nothing more for me to say. I didn’t think I had a future bread book in me.
Times change!
– Ken Forkish, Introduction, Evolutions in Bread, (September 2022)

They certainly do.

Our Bread Cookbooks Shelf
Our Bread Cookbooks (“Flour Water Salt Yeast” is the 6th from the left)

I love Ken Forkish’s 2012 book, “Flour Water Salt Yeast”. Indeed what he wrote in it transformed our bread making significantly. I have even created a “Flour Water Salt Yeast” category on this blog. Ken Forkish’s recipe for White Bread with Poolish was our go-to bread for such a long time that the page is covered with my pencil notes.

But as wonderful as “Flour Water Salt Yeast” is, it did not inspire me to use wild yeast. Ten years ago, after accidentally-on-purpose murdering my second attempt at capturing wild yeast, I would never have guessed that I would have attempted the hunt again in 2017, or that I would still be maintaining and using that wild yeast almost exclusively for our breadmaking.

So, of course, I shouldn’t have been even remotely surprised that Ken Forkish’s bread making would have evolved too.

I was excited to read in the introduction that he revised “the process for the sourdough recipes from my first book and decrease the amount of waste (extra sourdough that you throw away). The result is a method to make up a new natural levain (sourdough) culture that calls for aonly a small fraction of the flour that the Flour Water Salt Yeast levain used. I also rigured out a simplified, flour-efficient way to use this culture in these recipes.” But I was surprised to see that his levain “is not required for most of [the] recipes” in “Evolutions in Bread”. Yes. That’s right. All but the recipes in chapter 7 include commercial yeast, and many of the commercial yeast recipes are same day recipes. The Corn (Flour) Bread recipe is not only a same day recipe, but Ken Forkish suggests that it can be mixed at 9am and baked at 2pm! Which kind of takes away his wonderful notion of “time” being one of the essential ingredients for bread, don’t you think?

Here is what I did to the BBBabes’ December 2022 recipe:

BBB Yeasted Corn Bread diary:

7 November 2022, 18:01 I’m so excited about this! It sounds like it might be similar to the fabulous Portuguese-style yeasted corn bread we used to get at a Brazilian Bakery (one that I tried to duplicate in with the BBBs’ project for October 2010). But it has never occurred to me to put actual corn in it! Too bad corn is completely out of season now…. And, of course, the Portuguese style bread had zero corn flakes in it as well.

8 November 2022, 11:32 Rats. Rats. Rats. I WISH it were still corn season!
Ken Forkish also talks about ways to make this bread more “corny,” neither of which did I try. It’s up to you:
• If you want to go all in with the corn, instead of the plain water, you can boil corn cobs in water to make a corn cob stock. In addition, you can puree some corn and add it to the water. Be aware that that the dough will rise faster because of the sugar in the corn.
• Another option he offers is to roast the corn husks from ears of corn in a cast iron pan in a 500 degree oven until nearly charred, and then grind them into flakes to add (about 1/4 cup) to the bread.
– Karen K, in message to BBBabes

If our back yard composter weren’t composting so beautifully (it’s 120F in the center of the composter), I would go fishing for the last cobs that we threw in there…. We do usually add the de-kerneled cobs to stock but the last time we had Ontario corn, it was so poisonously hot outside (and inside because of no AC) that we simply tossed the cobs into the compost bin.

And it has never have occurred to me that the husks were even remotely edible! Those too have all happily mouldered away in the compost bin.

26 November 2022, 18:02 I love our public library!! They have several copies of Ken Forkish’s latest book, “Evolutions in Bread”, that contains a recipe for corn (flour) bread, the one that Karen has based this month’s BBB recipe. I’m still on hold for one of those several copies, but maybe by a miracle, one will become available soon.

27 November 2022, 09:48 I’m looking at the BBB recipe and thinking I’d like to use wild yeast only. However, I recently had a massive failure (actually, the bread ended up being pretty good; it just wasn’t what we had hoped for), I’ve had to promise to use commercial yeast in all bread that has a lot of sugar. But. This doesn’t have a lot of sugar, does it? Shhhhhh!! Don’t tell anyone that I’m thinking of transgressing by omitting the commercial yeast.

Still, I think this would benefit from having an overnight starter instead of being a “same day” bread as Ken Forkish suggests in his recipe.

2 December 2022, 17:39 It’s Cake Day!! This year, we made one and a half cakes. In spite of the fact that we have about a thousand years’ supply of Amaretto to use in place of dreaded almond extract, my sister insisted on making her part of the cakes vínartertas with almond extract that she brought with her, to make a stinky half cake. (I made her take the extract home with her. I never want that horror in our house again. :stomp:) This year, in an attempt to make a larger dent in the Amaretto, we decided to add a splash of Amaretto to the cake filling as well as the good cake itself. We still have about a thousand years’ supply of Amaretto….

Cake Day, 2 December 2022
Top Row: Stinky version
Bottom Row: Amaretto version

9 December 2022, 16:39 I just got our library’s copy of Ken Forkish’s book! Yay! (I must say that I’m surprised he doesn’t mention the Portuguese/Brazilian Broa recipe when he says there are virtually no recipes online for yeasted corn bread. I guess he doesn’t live in our neighbourhood, where there are many many many people of Portuguese descent.)

100% flour
106% water (or a mixture of water, corn kernel juice, and cob broth)
3.5% salt
44% corn flour
44% corn kernels
1.25% corn husks, roasted and ground

30 grams corn flakes (optional)
– BBB December 2022 recipe

In his recipe, Ken Forkish says “preferably unsweetened” for the corn flakes. He goes on to caution, “Unsweetened corn flakes won’t burn, but sweetened corn flakes might be a problem”. Hmmm, do unsweetened cornflakes even exist?!

Then there are the cornflakes – as a topping. This is slightly impractical, as the flakes tend ot fall off in the rising and baking, but the baked loaf looks so cool that it’s worth mentioning. More flakes comme off when you slice it, so myou may question the whole thing. Still, the loaf looks super-cool.
– Ken Forkish, ‘Corn (Flour) Bread’, Evolutions in Bread, p.117

Now, I kind of hope we can find unsweetened corn flakes. It would be great to have a super-cool looking loaf.

12 December 2022, 10:13 I just did a quick search on the internet. !!! Apparently, health food stores sell packages of organic corn flakes. It’s not yet clear to me if they are available unsweetened but one health food store, that is about a half hour bike ride away, sells organic corn flakes that have been sweetened with “organic fruit juice” (according to product detail information, the label says the ingredients are “Corn Meal (Organic) and/or Yellow Corn Flour (Organic), Pear Juice Concentrate (Organic), Sea Salt”). Alas, it’s raining all day today so a half hour bike ride isn’t really appealing. We do have to go to the grocery store (a 5 minute bike ride) to get butter and milk though. We’ll check the “health food” aisle there. I’m not holding my breath though. I suspect I will be embracing the “optional” aspect of corn flakes.

As for the corn kernels, we will have to use frozen corn. I’ve seen actual corn in the vegetable store. But in November, that corn has travelled a very very very long way, probably from far far south in South America….

13 December 2022, 14:53 Happy Santa Lucia Day! Did I get it together to make Lucia buns? Ha. You must be joking.

I am, however, planning to build the leavener tonight for the BBB corn bread. I’m determined to be on-time for once.

Tonight, I’ll also look in the freezer to see if we really do have corn flour there. Or if I have to grind the fine corn meal I bought – just in case. I’m kind of hoping that I have to grind corn meal in our Zassenhaus kornmühle that we have only ever used to grind coffee beans. Which aren’t grains at all, are they? :lalala:

14 December 2022, 08:46 There WAS corn flour in the freezer! So much for using the Zassenhaus. (Perhaps this is a good thing, considering that we might not want to have coffee flavoured corn bread.)

The leavener isn’t quite ready to go. Or rather, I’m not quite ready to be mixing bread dough yet, so I added a bit more flour to the leavener, so it will be extra bubbly. I really don’t want to add any commercial yeast to this. In spite of Ken Forkish’s instructions to do so.

14:27 After seeing the weather warning that there will be a snow event tomorrow and sub-zero temperatures seemingly for the rest of time, we took the opportunity today to bicycle to get provisions for the next several days. Before we left, the dough was all mixed, except for the salt and corn kernels. I just squooshed the salt in now and added the corn as best I could.

This bread is baked with a lean, fairly sticky dough, but not so sticky that you can’t manage it.
– Karen K, message to BBBabes

Considering that there is so much water: 106% by Ken Forkish’s calculation (with only the wheat flour as 100%), I cannot believe how un-liquid this dough is!

I only include flour that leavens in the 100% marker. These baker’s percentages consider the corn flour as an additive ingredient.
– Ken Forkish, ‘Corn (Flour) Bread’, Evolutions in Bread, p. 118

The stiffness of the dough suddenly does make sense! If I calculate the hydration with the corn flour PLUS wheat flour as 100%, suddenly it’s down to 66%. No wonder the dough is so stiff in comparison to what we usually do!

It isn’t at all sticky either. I wonder if I’ve done something wrong. :lalala:

18:25: Into the oven it goes! I can’t believe how easy it was to shape, what with the dough being so much firmer than our usual bread dough. Here’s hoping that it isn’t a doorstop.

[P]an loaves are my newest, and lasting, bread crush. As I was test-baking Dutch-oven loaves and ran out of pan bread, I quickly made a fresh one. […] My test bakers had the same takeaway – a new bread type that’s at once familiar yet more delicious and more desirable than before. Friends of recipe testers asked, “What’s the secret ingredient?” The same as before: flour, water, salt, and yeast. Time and technique. No surprises there.
– Ken Forkish, ‘Introduction’, Evolutions in Bread, p.2

In spite of the above, I decided not to bake it in a bread tin – we don’t really have any good ones anyway. The only ones we have are pyrex. (We threw out all the metal ones that we had because they had rusted badly.)

      Glass pans are extremely common – and they have advantages of their own – but be aware that they are insulators. Glass slows the flow of heat between the oven’s air and your batter, until the glass itself heats up. Then the glass retains heat far longer than metal will.
      Because of these properties, batter baked in glass often takes longer.
– Susan Reid, King Arthur Baking | Glass or metal or stoneware: Which is the “right” pan?
[A]s anyone who’s attempted bread baking knows, the process isn’t without its challenges, from using the wrong kind of yeast to under-kneading the dough — any of which can turn out a sodden, under-risen, or otherwise lackluster loaf.
     Another common pitfall faced by home bakers of sandwich bread is using the wrong type of dish. The next time you bake bread in a loaf pan, you’re going to want to avoid ones made of glass, and here’s why. […]
     [There are] two main types of loaf pans on the market: metal (typically aluminum) and glass. […] [G]lass is an insulator rather than a conductor, meaning it’s slower to heat up and cool down. All that retained heat can cause bread to bake unevenly — typically cooking faster on the outside while remaining doughy and raw on the inside. […] [An aluminum loaf pan] will heat up quickly, contributing to more even rising and turning out a crisper, browner crust
– Lauren Rothman, Tasting Table | Why You Should Never Bake Bread In A Glass Dish

I am happy to report that I made sure to put the bread seam side up in the hot combo cooker, just as Ken Forkish says repeatedly throughout the book: “Place the dough seam-up into the pan“. I can’t wait to see what fissures it finds as it bakes!

18:56 The lid is off; we have oven spring!! We also have beautiful looking fissures. And it smells wonderful.

BBB December 2022

We tasted the heel of the bread yesterday morning. Well. It was more like the Moosewoood yeasted corn bread I used to make than the Portuguese Broa we used to buy from the Brazilian bakery (that has – waaaahhhhhhh! – closed). It’s a little grainy. And even though 100% of the residents were quite pleased with the lightness of the loaf when it came out of the oven, 50% was less than pleased about the crumb once we cut into the bread. Apparently, it is too grainy and not soft enough.

The other half of the residents like the bread though and think it makes excellent toast.

We were going to have the bread last night with roast chicken with lemon sauce, as per Ken Forkish’s recommendations. But after tasting the bread, we quickly changed our minds to make stovetop cornbread dressing to go with the roast chicken.

Stovetop Stuffing

Thank you, Karen! I can’t wait for next August so we can try the Whole Shebang. I KNOW that this bread will be fantastic grilled on the barbecue!

Here is the December 2022 BBB recipe that we were given. And here is what I did to it:

Wild Yeasted Corn Bread
based on the recipe for Corn (Flour) Bread in “Evolutions in Bread” by Ken Forkish

Grilled or toasted, slices of this corn bread are lovely as a base for buttered tartines with a layer of good ham or prosciutto; fried eggs; grilled and sliced peaches dripping with honey; or roasted chicken pieces covered in lemony gravy. Toast with jam is a given. Or just plain corn bread and butter? It’s peaches and cream to me.
– Ken Forkish, ‘Corn (Flour) Bread’, Evolutions in Bread, p. 117


  • spoonful (~15 grams) Jane Mason whole wheat starter from the fridge
  • 50 grams whole wheat flour
  • 50 grams water


  • 260 grams lukewarm water (the BBB recipe calls for “(or water + kernel juice + cob broth)” – if only!!)
  • 310 grams unbleached “no additives” all-purpose flour
  • 10 grams wheat germ
  • 140 grams corn flour
  • 70 grams frozen corn kernels, thawed (the BBB recipe calls for twice the amount of corn kernels; obviously, if corn is in season, fresh corn will be better.)
  • 8 grams sea salt + 25 grams water (the BBB recipe calls 3.5% Baker’s percentage of salt, or 11 grams – that just seems like too much salt – executive decision time….)
  • 30 grams corn flakes (optional)
  1. Leavener: On the evening before the day you will be baking the bread, mix leavener ingredients in a smallish bowl. Cover the bowl with a plate and leave overnight in the oven with only the light turned on if it’s cool at night (or with the light turned off if it’s still warm).
  2. Dough: On the morning of the day you will be baking the bread, take a small spoonful of the leavener and see if it floats in a bowl of cool water. It probably will. But, if the leavener has a concave surface, sprinkle in a little more whole wheat flour and the same amount by weight of water. Stir, cover and let rest for about 30 minutes to check again. It’s very likely that it will float. When it floats, proceed with making the dough by dumping all-purpose flour, wheat germ, and corn flour into a bowl large enough for the dough to triple. Add 260 grams water, and all the leavener. Use a wooden spoon or dough whisk to mix these ingredients to make a rough dough. Cover the bowl with a plate and leave on the counter for about 40 minutes.
  3. adding the salt and corn kernels: In a small bowl, whisk the salt into 25 grams of water. Pour the salt mixture over the dough. Dump the corn kernels over top. (If the corn is fresh, knead the salt in first and THEN add the corn so it doesn’t get completely crushed.)
  4. Kneading: Use one of your hands to squoosh the salt, water, and corn kernels into the dough; use the other hand to steady the bowl – this way you always have a clean hand. At first the dough might be a bit messy and seem like it’s coming apart. Persevere. Suddenly, it will seem more like dough than weirdly folded, slimy glop. Keep folding it over onto itself until it is relatively smooth. Don’t be overly concerned if the corn doesn’t seem to want to mix itself in on this first time. Cover the bowl with a plate and leave to rest for about 30 minutes.
  5. Repeat the above step 2 or 3 more times.
  6. Pre-Shaping: After the final folding, when the dough has almost doubled,
    • turn it out onto a lightly floured board. Use the dough scraper to gently fold in half, just as gently patting off any extra flour that might be there.
    • Wash and dry the bowl.
    • Continue folding in half until the dough is shaped into a ball. Cover the dough ball with the overturned clean mixing bowl, and allow it to rest for 20 to 30 minutes.
  7. Shaping:
    • Scatter some flour evenly on top of the preshaped boule. Using the palms of your hands, flatten the boule into a disc that is 4cm thick or so. Use the dough scraper to turn it over, and then fold the disc in half, in half, in half, etc. etc. to form a tight boule.
    • Use the dough scraper on the sides of the shaped boule to tighten it further, then place it seam side down in the banneton.
    • Cover the banneton with the overturned mixing bowl and leave on the counter for half an hour (or so) to rise.
  8. Preheat the oven: Put both halves of the combo cooker into the oven and turn it to 450F.
  9. Baking: Check to see if the bread is ready to bake, also making sure the oven is thoroughly preheated before proceeding.
    [The finger-dent test for proofing] remains the most foolproof method that I know. To do the test, poke the rising loaf witha floured finger, making an indentation about 1/2 inch deep. If it springs back immediately, the loaf needs more proofing time. If the indentation springs back slowly and incompletely, the loaf is fully proofed and read to bake. If the indentation doesn’t spring back at all, the loaf may be a little past its prime point for baking but not necessarily overproofed. Don’t panic! Go ahead and bake, knowing the loaf may collapse a bit
    -Ken Forkish, ‘Methods and Techniques’, Evolutions in Bread, p.51

    • Put on your best oven mitts. Remove the combo-cooker from the oven and place the two parts on the stove or a rack. (They want to burn unprotected surfaces!)
    • Carefully invert the banneton to place the loaf seam side up in the center of the very hot, preheated shallow pan. Cover with the deep pan and put it back into the oven.
    • Bake for about 30 minutes with the lid on, then remove the lid and continue to bake for a further 30 minutes, or until the bread is a deep golden brown.
  10. Cooling: Remove the bread to a footed rack to cool completely before cutting into the loaf; it is still cooking internally when first removed from the oven! If you wish to serve warm bread (of course you do), reheat them after they have cooled completely: To reheat any uncut bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly.
    Set the bread on a rack and (this is one of the hardest parts of bread baking) keep your hands off that beautiful crusty bread for at least an hour, or until it is completely cool. You will be dying to cut into that gorgeous warm bread, the crust crackling as it cools, but remember that it’s still cooking inside; the crumb is still jelling, and the crust still developing. The crust will soften partway through the cooling time, but it will crisp again as it cools completely.
    – Thomas Keller, ‘Breads: Cooling’, Bouchon Bakery

This bread makes the best toast!


Wild yeast vs commercial yeast: The BBB recipe calls for using commercial yeast and wild starter. But because we have been making wild yeast bread almost exclusively since July 2017, I had to use it. Very very very very occasionally, if I’ve forgotten to prepare the starter, I’ll use commercial yeast. (Bread made at home with commercial yeast still tastes pretty darn good. But it just doesn’t taste quite as good as bread made with our Jane Mason 100% whole wheat starter – even when we combine commercial yeast with a large spoonful of Jane Mason starter from the fridge.) There is something really magical about making bread with only flour, water, salt, and time. Then there is the flavour of the bread made with only flour, water, salt, and time. It just tastes better!

In October 1995 I ate at Chez Panisse, Alice Waters’ quietly lovely restaurant in Berkeley, California. […] As we sat down and were handed the menu – decorated with a watercolour of radishes by Patricia Curtan – a basket of bread was set down on the table. Exhausted from a day spent walking San Francisco, we pounced.
      I had never eaten bread quite like it. The crust was dark, almost black; the crumb was filled with huge air pockets. It was chewy, and deliciously so. Embarrassingly, we finished the entire basket even before we had finished our drinks. (We were young and hungry.) In a heartbeat, our empty basket was silently replaced with a full one. […] That was my introduction to sourdough bread. [- Sourdough chronicles]
– Nigel Slater, ‘Breaking Bread’, A Cook’s Book

Corn Flour: If you cannot find corn flour, get good quality fine corn meal and grind it further. In retrospect, I wish that I had ground our corn flour further. It was still a tiny bit grainy when I mixed it into the dough.

Corn Flakes: I’m not sure if there is anywhere in Toronto to buy unsweetened corn flakes. We might look next summer, but in the vicinity that is easily accessible by bicycle in December, all we saw were sweetened corn flakes. So much for us making super cool cornbread. :hohoho: :lalala: :hohoho:


This morning I had more corn bread toast, this time with butter, aged English cheddar, and local honey. It was delicious!

BBB December 2022
BBB December 2022

Bread Baking Babes BBB December 2022Yeasted Corn Bread

Karen K is hosting December 2022’s Bread Baking Babes’ project. She wrote:

When Ken Forkish published Evolutions in Bread in September, I couldn’t resist. […] I’ve selected his yeasted corn bread. You can actually make it in a pan or as a Dutch-oven boule, your choice.
This bread is baked with a lean, fairly sticky dough, but not so sticky that you can’t manage it. […] The recipe calls for 100 grams of sourdough starter, but it can be discard, because the recipe also calls for instant yeast. If you don’t have a sourdough starter, you can skip it.
Things to know:

  • Use corn flour instead of corn meal. […] If you have a flour mill or a Vitamix, you could grind your corn meal down to flour. The goal is to not have it be too mealy.
  • This bread can be made in about 4 to 6 hours. […]
  • You can skip the levain added to the dough, but it does definitely add flavor.
  • If you don’t have a 2-pound loaf pan, you can make two loaves in two 1-pound pans. It might even work in a longer pain de mie pan

This pan bread turned out amazing. It’s not exactly sandwich bread, and it’s not exactly rustic. The crust is super crusty and chewy. […] The toast…. the toast is amazing!
– Karen K, excerpt of message to BBBabes

We know you’ll want to make yeasted cornbread too! To receive a Bread Baking Buddy Badge to display on your site: make yeasted corn bread in the next couple of weeks and post about it (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 November 2022. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to contact the Kitchen of the Month to say that your post is up.

Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please make sure to directly contact the kitchen of the month if you want to be included in the BBBuddy roundup.

For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:

Please take a look at the other BBBabes’ December 2022 breads:


BBB December 2022

4 responses to “Corn in December is Frozen…. (BBB December 2022)

  1. Cathy (Bread Experience)

    The heel of the loaf is not the best way to enjoy this bread especially when baked in the Dutch Oven. IMHO. I’m glad you tried it again and enjoyed it sliced with some jam and butter. Your loaf and that toast looks delicious!

    edit 17 December 2022, 10:28: With the heel, we were expecting really crusty outside and soft inside. Alas, the inside wasn’t as soft as I’d hoped. Happily, the bread does make excellent toast though. And the stovetop stuffing was brilliant. – Elizabeth

  2. Karen (Karen's Kitchen Stories)

    Very nice! Your crumb looks fabulous to me! Can’t wait to see your Whole Shebang!

    edit 17 December 2022, 10:30: Thank you, Karen! I was somewhat pleased with crumb, but I do think that I should try again with a white flour leavener. (I’m on Day 3 of starting one.) And. I too cannot wait to try the Whole Shebang! Even though it will be months from now. – Elizabeth

  3. Kelly (A Messy Kitchen)

    Aw, your loaf turned out so cute and perky! My dough was quite sticky and a bit loose, probably due to the all purpose and different flours. But definitely love this toasted. And I do love almond extract and will use it with abandon. Yes, even in vínarterta. :D

    edit 17 December 2022, 10:35: I wonder if our dough was so stiff because I used a 100% whole-wheat leavener. Because there was zero stickiness to the dough. Zero. – Elizabeth
    You LIKE almond extract and the stinky kind of vínarterta, Kelly? You poor thing. :hohoho: :-) :hohoho: (Have you made your vínarterta yet? I hope so. I hope so.)

  4. Katie Zeller (Thyme for Cooking)

    A starter that doesn’t produce sop much waste? I’ll track that down and try it. I gave up on a starter when I tried at the beginning of the pandemic. We had a flour shortage and I couldn’t tolerate tossing so much away.
    As to your beautiful bread… yes, the toast. I don’t think I’m going to be using the cobs, tho…. lol

    edit 18 December 2022, 17:10: You should try Jane Mason’s method from her book, “All You Knead is Bread”. There is NOTHING thrown away. We’ve been using the starter I made with her instructions since 2017. That’s a lot of flour that was NOT thrown away…. (There’s a link to what she does near(ish) the bottom of this page in the link entitled “And we have a new pet”.) – Elizabeth
    Not use the cobs? They are excellent when added to the stock pot. We’ve been doing that for several summers now. They add a lovely sweetness (but not at all cloying) to the stock. What I’m not sure about is the husks. They’re so thready!


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