sewbeeit42

I have a recipe from the internet which, I have yet to try, that calls for "corn flour". I did a Google search and it said it was corn starch, which I doubt that is what is meant in this recipe. I liked the recipe as the starter was made the night before, not saved or stored. Since I don't make homemade bread that often this appealed to me as I didn't need to feed or store starter for long periods of time. Can anyone tell me where I could get corn flour?

madamekelly

Corn flour is sold as "masa harina" around here.

farmquilter

I have just made a starter with NO package yeast, 'catch wild yeast' like in the old days. I put my jar on the counter and opened the window while the breeze brought in the wild yeast to 'make' my starter. Amazingly it worked perfect for me. http://www.reformationacres.com/2010...h-starter.html

Sign up for her newsletter and get the chart to make just the amount of starter you need for a recipe.

I made tortillas yesterday and they are crazy easy to make with 3/4 cup of starter.
http://www.reformationacres.com/?s=tortillas

eimay

It definitely multiplies!

LindaJ

Onebyone that is interesting. Never heard of that but great idea.

LindaJ

Walmart has it with the regular flours.

LindaJ

http://www.wildyeastblog.com/sourdough-corn-bread/ Found this recipe and will try it later in the week.

sewbeeit42

Thank you for the info. I have seen masa harina in the stores as we have a large Hispanic population. I will buy some and give the recipe a try.

scorpius

I am curious if this is true? ,

my friend told me that sour dough bread made in the east coast will always be different than the west coast because we have a different species of bacteria here

and even if the correct bacteria is brought from the west coast our dominant bacteria still takes over the process.


I have never made sour dough bread so haven't a clue if this is correct does anyone on the forum know?

Sandra-P

This may be true. There are wild yeasts in the air and depending on where you live could make a difference. My sourdough started is made from wild yeast, here in New Mexico and also in Florida. The Florida bread is different, but also have to remember that we are at an elevation of 7200 ft here in New Mexico and in Florida elevation is about 12 ft. I will also give my started a few grains of sugar to "feed" it although some say that isn't necessary. I freeze my starter too, bring it back to life when needed.