The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Millet porridge and sprouted flour redo.

STUinlouisa's picture
STUinlouisa

Millet porridge and sprouted flour redo.

Very seldom do I repeat a bread, always something new and interesting to try, but this one was so good had to try again. Plus it's a test drive for rolls on Thanksgiving. The Millet porridge gives the crumb a moist almost fluffy at the same time texture and the sprouted grains add some sweetness. 

Also out for a test drive are some corn muffins made from some fresh ground organic corn meal, fresh ground white whole wheat and some AP. These are naturally leavened and  treated more like a raised bread than a quick bread. The liquid is milk and some sorghum syrup and coconut oil are added. Right now in the bulk ferment stage.

Stu

Comments

STUinlouisa's picture
STUinlouisa

Just tried the rolls made with the corn and they are very tasty and lighter than expected, but tried to bake them in a muffin pan with paper liners and that was a mistake because they stuck to the paper, you have to cut them out.

Stu

Isand66's picture
Isand66

bread looks great.  Post some photos of those corn rolls.   Sounds interesting.

STUinlouisa's picture
STUinlouisa

I would but they got gobbled up, just a small batch and very tasty. There will be an opportunity in the future since I got a 25 pound bag of the organic corn from Great River Organic Milling, the stuff is hard to find.

Stu