This bread is ideal for toasting. It is fun to make and is something different. I have noticed that the flavor turns out different with different brands of corn meal. The first few batches were so strong smelling that I had to cut the sponge with extra water and flour to tone it down. With the corn meal that I have now, though, the flavor is spot-on and it is just perfect. I just wish I could remember which brand I bought.
To make the starter, I heated the milk to about 110F or so, and put it in a glass jar with a loose fitting lid. I then warmed my oven (which has a pizza stone on the bottom) using only the light and a drug-store heating pad set on high as heat sources. This combination kept the oven interior at an even 104F. The starter was perfect and the resulting loaves rose within a few hours.
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This bread is ideal for toasting. It is fun to make and is something different. I have...