tpassin's blog

I recently bought a sack of Hayden AP flour.  This flour features Sonoran white wheat, which is supposed to be very extensible, rather soft flour.  In this AP it is combined with some bread flour.  Sonoran white is used to make those incredibly thin, large Sonoran tortillas - see

https://ladyandpups.com/2021/05/13/paper-thin-soft-chewy-sonoran-style-flour-tortilla/

Here's a link to the flour -

I make a delicious masa harina skillet cornbread.  The masa harina vs cornmeal brings a tasty, subtle flavor. because I like it so much, I've been thinking about trying a sourdough bread with masa harina, and now I've tried it.  I was surprised how easy it was.

There have been some other posts on this site about cornmeal or corn flour bread, and now I'm adding my own.  First, some pictures, then the formula.

I've been wanting to try Dave Snyder's San Joaquin formula, and I've also been wanting to try my hand at making a Pain Rustique loaf a la Prof. Calvert. So I combined the two, and it worked great.

Here's the formula, which I think has been updated a few times, with this maybe being the most recent -

https://www.thefreshloaf.com/node/53813/san-joaquin-sourdough-two-ways