Yeasty Corn Bread
Posted: 03 March 2008 08:15 PM   [ Ignore ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  632
Joined  2008-01-24

I love the taste of yeast in everything. So a few times I have tried adding a poolish I guess the BB would call it. Just 1/2 cup water and 1/2 cup flour with some yeast until it bubbles. I add this to my usual corn bread recipe with the usual Rumfords etc and adjusting the liquid and flour appropriately.
My question is:
Why does it take so much longer to bake when I do this? It takes three times longer to bake! The outside will brown and look like it is done but the inside stays gooey for the longest time. When it is finally done I love the taste but I would like to understand why some yeasty flour changes the baking so dramatically.

 Signature 

“This pizza is a symphony of flavors”

Profile
 
 
Posted: 09 March 2008 03:26 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  632
Joined  2008-01-24

Okay 122 people have viewed this post and nobody can explain why the corn bread takes so much longer to cook?

 Signature 

“This pizza is a symphony of flavors”

Profile
 
 
   
  Back to top