Blackberry Lime Sourdough Muffins If you want to try a really tasty and delicious muffin, Blackberry Lime Sourdough Muffins are just what you’re looking for. Big, fresh, juicy blackberries are folded into a tangy sourdough batter that is studded with fresh grated lime zest. A …
Sourdough Cake Doughnuts To ensure success when making these delectable Sourdough Cake Doughnuts, use a candy or deep fat thermometer to keep the temperature of your oil as close to 375 degrees as you can. This will allow for even browning. Another secret to deep-frying …
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. I have made 25 of the 39 recipes in the recipe booklet “Simple Sourdough” “The Alaska Way” by Kathy Doogan. This bread is made with millet, which is a tiny grain that gives this light yet hearty bread a delightfully crunchy texture. Millet can be found in the natural foods section of most supermarkets.
Bob’s Red Mill is a great source for millet. What is millet? Though America cultivates this cereal grass almost exclusively for fodder and bird seed, millet is a staple for almost 1/3 of the world’s population. There are many varieties of millet, most of which are rich in protein. Millet has a bland flavor that leads itself well as a background to other seasonings. Its prepared like rice by boiling it in water. Its used to make hot cereal, and dishes such as pilaf. Ground millet is used as a flour to make puddings, breads, and cakes. Millet can be found in Asian markets and natural food stores.
Basically cornmeal is made with dried corn kernels that have been ground in one of three textures; fine, medium or course. There are two methods of grinding. The old-fashioned water-ground method, also called stone-ground method. This is the type of cornmeal used in this recipe. Stone-ground cornmeal is so called because water power is used to turn the mill wheels. This method retains some of the hull and germ of the corn. Because of the fat in the germ, water-ground or stone-ground cornmeal is more nutritious. It won’t keep long though and should be stored in the refrigerator.