Article 147 (62 more) in rec.food.sourdough: From: kenr@cruise.cc.rochester.edu (Kenneth C. Rich) Date: 12 Aug 92 18:40:57 GMT >i was thinking of attempting to make my own starter up here in the >Jemez Mtns (where many Anasazi used to live), and it occurred to >me that i might try it with fine blue corn flour. CORN: I was just out there with me starter along! My usual bread both there and here in upstate NY is 50/50 wholewheat pastry flour and white corn meal and it was great. Blue corn makes a wonderful purple bread. Haven't tried a 100% corn bread. The only small problem i see with all-corn starter is that it isn't gooey like wheat so it doesn't catch the bubbles as much and all the descriptions of what a starter looks like in the FAQs and postings won't be of any use to you. Do it! Navigate by nose. STORAGE: Halfway thru my stay in NM i stopped cooking, mixed the remainder of my cornmeal into the starter to make a moist fluffy mix and left it sitting in a yogurt fez in a box in a closed car for a week. It seems to have survived fine, I'll have the word on whether it survived in a few days when i get back to cooking, but it smells divine. If this works, it might be a better form for transport of starters since it seems a moist environment would be better for the survival of lactobacilli. RYE: And a note to (wasn't it) Julie out there, I still haven't done the measuring to give you the rye-corn bread recipe, but since my trip i have requests for the wheat-corn (basically the same) recipe from people who might get even if i don't follow thru. So RSN... -ken rich hmmmmm... kenr@cc.rochester.edu Article 193 (61 more) in rec.food.sourdough: From: dkl@xcluud.sccsi.com (David Karl Leikam) Date: Thu, 13 Aug 1992 20:23:31 GMT >i was thinking of attempting to make my own starter up here in the >Jemez Mtns (where many Anasazi used to live), and it occurred to >me that i might try it with fine blue corn flour. >the air is clean, and the altitude is 7500 feet, and it gets >fairly warm during the daytime. Well....what were you gonna do with it, exactly? I mean, sourdough cornbread? Heck, try it, why not? For tortillas you don't use any kind of leaven, of course. What's left? Well, and anent a previous thread, what's left is pizza -- southwestern style. For this, I use about 1/3rd cornmeal in place of flour, and mix normally. It takes a bit longer to rise (this is with baker's yeast) but otherwise acts normally. (Toppings have to include green chilies, ideally Numex or Sandia, more normally Anaheims (sigh), and NO jalapenos. I may have to live in Texas, but I don't have to eat like it.)) This works well enough that it's definitely worth trying with sourdough. It is virtually certain to work SOMEWHAT, and will give you a good idea as to whether the cornmeal/sourdough mix is a flavor worth pursuing further. BTW, you might keep notes of your personal experiences and think about Article 912 of rec.food.sourdough: From: HF.MMX@forsythe.stanford.edu (Marilee Marshall) Newsgroups: rec.food.sourdough Subject: Sourdough Corn Bread Recipe Date: 18 Feb 1993 09:13:41 -0800 Thought some of you 'ol Sourdough's would like my cornbread recipe. It's a super one. Doesn't keep well, but is reminescent of campfires and hearty soup suppers. SOURDOUGH CORN BREAD 1 cup starter 1 1/2 cup corn meal 1 1/2 cup evaporated milk 2 eggs, beaten Mix together and add: 1/4 cup melted butter 1/2 tsp. salt 3/4 tsp. soda Pour batter into 10" greased frying pan (iron skillet is best). Bake for 25-30 minutes at 450*. (Does not require proofing). Serve hot with lots of butter and honey. Yum. Article 171 (62 more) in rec.food.sourdough: From: julie@eddie.jpl.nasa.gov (Julie Kangas) Date: 14 Aug 92 13:48:19 GMT >Finally on a more positive note. My brother was told in cooking >school, The San Francisco Culinary Academy, that 100% Rye bread was >only possible using sourdough levening. I have also read in Julia >Child's kitchen that it is the action of the yeast and not kneding, >as I had previously thought, that develops the gluten in flour. This >leads to the following questions: >1. Does anybody have a recipie for sourdough 100% rye bread or pumpernickel? Yes. It's from _The Art of Russian Cuisine_ by Anne Volokh. I've made a few changes to it because she uses the 'fake starter' method. That is, let a mixture of rye, water, and yeast sit out a few days, and then add more yeast later. I've modified it to use Borodinskii bread recipe I posted a while ago. This one uses all rye though) Moscow-Style Dark Rye Bread Starter: 1 tbsp active starter 2 1/2 cups warm water 2 cups dark rye flour Mix ingredients and let proof at a LOW temperature for about 12 hours (this low temperature is VERY important if you're using the russian culture as it can often smell like vomit when it's fed whole grains) Bread: All the starter 3 1/4 cup dark rye flour 1 tbsp shortening (oil is easier) 6 1/2 tbsp dark malt syrup 1/4 tsp corn syrup 1 tsp salt 1/2 tsp caraway (optional) like the monster that wants to eat the world's supply of rye flour. Knead at least 30 minutes if you're kneading vigorously. More if not. Shape into a slightly flattened ball. Be prepared. This won't rise a whole lot. Place a pan of water in the bottom of an oven heated to 425. Bake bread for 5 min then reduce heat to 375 and bake another 1 1/4 hours. Age bread 6 hours before eating. Julie