10 Comments

looks wonderful! I've been experimenting with corn sourdough myself...using masa harina...anything special you have in mind for the corn butter?

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Catherine - hang tight, this recipe has an accompanying email explainer going out later this morning!

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thanks! ;-)

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Hi Andrew, this looks intriguing! I am curious about the crumb - would you mind adding a crumb shot please? Thanks!

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check out the email/accompanying post I just sent out!

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Ah, I see it now. Thanks! Looks beautiful!

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Sep 17, 2022Liked by Andrew Janjigian

I baked this today and the loaf is already gone, will double the recipe next time. Surprisingly I didn’t taste the corn in the bread — could it be because I made the corn butter with farmers market fresh corn? In any case it’s a plus for my family who are not fans of polenta, yet they declared that this was the best bread I ever baked!

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Anna - Honestly, I don't think you can taste the corn butter in the bread either, since that "fresh corn" aroma is pretty ephemeral/volatile. But it does contribute to the texture and color of the loaf, and since you can also put it on the bread it's still worth making/including. And "the best bread I ever baked!" is the kind of review I'm always looking for!

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Would it be possible to make this without the corn butter and corn bits? Perhaps adding something else to substitute? I realize it wouldn't have as much corn flavor, just wondering. (Or maybe better to just make another recipe in that case.)

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Cynthia - Just leave it out and add 50g of water. That's a conservative amount, it could probably take a bit more. If you do, let me know how it works out!

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