Comments on: Anadama Bread, sourdough version

By: BBA Challenge – Anadama Bread « Bon Vivant

BBA Challenge – Anadama Bread « Bon Vivant — Thu, 11 Jun 2009 17:43:22 +0000

[...] Laurie at Chili & Chocolate who used wild yeast instead of instant yeast [...]

By: Laurie

Laurie — Mon, 01 Jun 2009 01:56:36 +0000

Kara, that was my first thought about popcorn vs. cornmeal as well, but then I came across a bunch of people who regularly grind popcorn into cornmeal and use it in the place of, and successfully. It could be that my popcorn was dryer because it’s older or I didn’t grind enough – I don’t know. Or, yes, it could be that these other people are using another variety of corn.

I’ve thought of using other types of grains instead of corn. I haven’t settled on anything in particular, but will likely give a few a try. The bread was good enough that it’s definitely worth experimenting with.

Thanks for visiting and commenting.

By: Kara

Kara — Sun, 31 May 2009 21:04:31 +0000

The bread looks lovely! FYI – popcorn is a different type of corn than what is used for cornmeal, so I don’t think it will turn out the same even if you grind it well. If you can’t find cornmeal anywhere, you might be better off using another type of non-wheat flour – maybe rice or millet flour? Slightly different flavor, but less tooth-breaking!

By: Laurie

Laurie — Sat, 30 May 2009 04:03:40 +0000

Susan, you crack me up. Yay for wild yeast indeed!

Mary, glad I could help, even though I have no idea how or what… Thanks for visiting and commenting.

By: Mary

Mary — Fri, 29 May 2009 15:58:54 +0000

Amazing! This turned out really well and your explanations helped me understand why. Mary’s last blog post..Blueberry Fool

By: YeastSpotting May 29, 2009 | Wild Yeast

YeastSpotting May 29, 2009 | Wild Yeast — Fri, 29 May 2009 07:04:00 +0000

[...] Sourdough Anadama Bread [...]

By: Susan/Wild Yeast

Susan/Wild Yeast — Thu, 28 May 2009 23:18:25 +0000

Yay for wild yeast!

By: Cornmeal & Molasses | Virtual Lee

Cornmeal & Molasses | Virtual Lee — Tue, 26 May 2009 06:48:19 +0000

[...] the meantime, inspired forward by the Flour Girl Blog, Wild Yeast blog and Chili & Chocolate, I made Anadama bread today. In the end, the bread is fine. Quite moist, a tad sweet, and [...]

By: Laurie

Laurie — Tue, 26 May 2009 02:29:38 +0000

Nicole, your version turned out great, too! And I always use wild yeast. Always.

Thanks for visiting!

Phyl, you’re welcome. I’ll do a longer post about treacle and jaggery, and I’ll include a few ways that it’s used/eaten. Including with water buffalo milk curd…

It tastes much like dark brown sugar but with a different twang.

By: Phyl

Phyl — Mon, 25 May 2009 19:28:05 +0000

Thanks for ‘splainin’! I’ll have to add it to my list of “things I’ve never heard of before but now must try”!