Yippee, I should have used your name in my previous blog.

Hi Lorna

Divide Yippee's recipe by 5.4 and that would bring the flour in the final dough down to 100.

Many would consider this to be expressed in true baker's percentage at that point.

I tend to work on toal flour content as being 100%, but most people use flour in the final dough as 100%.

Can you work it out from there?

Best wishes

Andy

Andy, I'll try it & let you know.

Lorna

We recently had cornbread in a restaurant called Austins in Incline Village, NV.  The best cornbread I've ever had.  It was 2" high, very cake like, with butter and honey it was like dessert.  Sorry to say, mine is nothing like "cake".  It's 1" high, sort of hard, better soaked with milk.  I have checked several recipes and they all seem to have much the same ingredients.  What's the secret for fluffy, soft 2" high cornbread?

When the wet and dry ingredients are put together, as in fold, go gently. If it is over mixed it doesn't rise as well. See if you can find, Alton Browns corn bread video maybe on U tube.

Jim