The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

If your only choice was white stone ground corn meal or rye flour which would you chose

will slick's picture
will slick

If your only choice was white stone ground corn meal or rye flour which would you chose

I was baking all day today, I got to my last item cream cheese and blue berry braid. I was very low on flour, but had just enough for the high end of what the formula called for. Well guess what it was not coming together. I scraped every flour jar i had & even emptied my dredge. No good, so my choice was add a little bit of rye flour or corn meal. I always make to wrong choice. I used corn meal now I regret it. I don't know how it will turn out the dough is resting over night in the frig. What effect will adding about 1/4 cup of corn meal have? I don't even have to ask I should have used the rye right?

KenK's picture

I predict that it will be delicious.  I would have used the cornmeal also.

scottsourdough's picture

I'm sure it will be fine with that much corn meal. I would have used rye though.

neoncoyote's picture

...that the cornmeal will provide a bit of unexpected texture, similar to shortbread I sampled recently with cornmeal in the recipe. In your situation I would have used the rye (just because it's flour), but I'd be curious to know the final effect of the cornmeal on your creation. Let us know!

will slick's picture
will slick

Thanks guys, This is the third time I made these and I always get rave reviews. The stone ground cornmeal Is kind of like flour not coarse like polenta. I did notice that little bit of crunch. Today I made a savory braid with oreganata bread from a post by  dstroy coincidently this formula called for a 1/4 cup of polenta in the dough. Thanks again and merry christmas

mredwood's picture

There is a wonderful cornmeal cake the italians make.