White corn and Whey Loaf (c) Dan Lepard's The art of handmade bread
It's been a month since I started baking with sourdough. So far every single recipe I tried (and there were plenty of them really) was successful and delicious!
This loaf is made with Italian 00 flour, corn flour (in the recipe white corn flour is used; I used simply fine corn flour, don't know whether it's the same thing) and whole-wheat. Oh and whey. I made it, as suggested by Dan Lepard, by stirring a bit rennet in milk and then straining mixture through cheesecloth.
I baked with steam at somewhat 220 C (my oven is damn old, it's hard to tell) for 40 minutes.
I really like the way it turned out, the colour, the crumb and holes - everything is perfect! I bet, the colour could have been more deep, but I was sort of afraid that the bottom might burn.