Tag: Cornmeal

Sourdough Cornmeal Millet Bread

Sourdough Cornmeal Millet Bread

Sourdough Cornmeal Millet Bread It has been quite some time since I have made anything using my sourdough starter but the wait was well worth it. Sourdough Cornmeal Millet Bread is super fantastic and I’ve made several loaves of bread since discovering this delicious recipe. 

Johnny Cake

Johnny Cake

Johnny Cake Johnny Cake were originally called “journey cakes” because they could easily be carried on journeys and still taste as good at the end of the trip as at the beginning. Simple and nutritious, this recipe was also standard fare in the logging camps 

Sourdough Corn Fritters

Sourdough Corn Fritters

Sourdough Corn Fritters

Made with fresh corn, sourdough corn fritters are the perfect accompaniment to any meal. We enjoyed these delicious corn fritters with a light drizzle of maple syrup but sourdough corn fritters will be delicious served in place of cornmeal muffins alongside soup, stew or chili.

What is a Fritter?

A fritter is a small, sweet or savory, deep-fried cake made either by combining chopped food with a thick batter or by dipping pieces of food into a similar batter. Some of the most popular foods used for fritters are apples, corn and crab.

sourdough corn
sourdough corn

 Word About Sourdough

Prior to the evolution of commercially available baking powders and yeasts during the 19th century, yeast starters were the leaveners used in bread-making. Such starters are a simple mixture of flour, water, sugar and yeast. At one time, airborne yeast was the only source used but today convenient commercially packaged baker’s yeast is more common. I used the airborne yeast method when I started my sourdough starter and while maintaining my sourdough starter. This batter is set aside in a warm place until the yeast ferments and the mixture is bubbly or active.

Starters

A portion of the starter, usually about 1 cup or 2 cups, is removed and used to leavened breads. Once fermented, yeast starters, the most famous which is sourdough starter, can be kept going in the right environment for years simply by adding equal parts flour and water. A starter should be refrigerated and can be stored indefinitely as long as it’s replenished every 2 weeks. Before using, starters should be brought to room temperature. Two cups of the bubbly, active starter mixture can be substituted for each package of yeast called for in a recipe.

sourdough corn

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