For this autumn dish, I decided to utilize corn, one more crop normally gathered in the autumn and also available in a lot of shades and also varieties. And also jalapeño peppers, which perhaps aren’t on every person’s listing of fall foods, however directly I harvest hills of peppers from my garden in September and also October. I ferment, pickle, dry, and also freeze them; and make some breads with them also.
This year, I included a hefty amount of corn porridge to my typical cheddar jalapeño sourdough dish, as well as I made a bread flour variation and a 100% whole grain version. Both breads came out tasty: a little spicy, reasonably cheesy, with hints of corn taste and also corn aroma. The bread flour version has a little bit more corn taste as well as eat, which isn’t surprising. Fresh whole grain wheat flour brings even more taste to the equation and less gluten. Certainly, corn flour is additionally entire grain, with a lot of bran or “pericarp” if you mill it in the house. It doesn’t have gluten either, so both of these doughs are a lot more delicate than elastic.