In article , matt s wrote:
Greetings,

There are many, many rave reviews of the superior results from using
freshly ground corn in baking. However, none of the ones I have read
say anything about what kind of corn to use (and the best sources).
There are many forms of corn out there, anyone know which is best for
grinding to put in breads (quickbreads or otherwise)? Thanks...Matt

On 29 Sep 2003 14:55:55 GMT, Ignoramus3739
wrote:

I would be very interested in the answer actually. I am thinking of
adding a little bit of cornmeal to my SD bread, just as an experiment.
My previous experiments with adding anything to the SD bread failed in
the sense that bread made only with water, flour, and salt always
tasted better than bread with additives.

i

Yellow dent corn is what is overwhelmingly available on the market and
will suffice for most anything you want to do with cornmeal. If you
should happen to come across a source of flint corn it's worth
checking out for the difference in taste and texture. The same for
flour corns. Neither are easy to come by though unless you find a
local source or, perhaps, a mail order source. Dent corn works well.

Even here in the South finding whole corn is harder than finding just
about any other grain. I've bought popcorn by the fifty pound bag at
places like Sam's Club and it'll work OK for many things once it's
milled. For dent corn I go to my local alternative/health/whole foods
grocery store and have them order for me by the bag if they have it in
the bulk bins.

......Alan.


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