I usually use self-rising flour for biscuits and self-rising cornmeal mix for cornbread. For biscuits, the reason has to do with soft, southern wheat with lower gluten for better biscuits. For cornbread....its just easier. With biscuits or cornbread, I like to add 60 to 70 grams of sourdough starter for the flavor for two cups of flour or meal.
I just posted a recipe for sourdough cornbread with cheese, onion and corn options.
Red
Sourdough Cornbread
Moderator: Galley_Wench
- Galley_Wench
- Posts: 736
- Joined: Mon Sep 12, 2011 9:55 am
Re: Sourdough Cornbread
YUM . . .Looks wonderful . . . I'll have to give it a try!
- Red Apple Guy
- Posts: 170
- Joined: Wed Oct 01, 2014 9:51 pm
Re: Sourdough Cornbread
Thanks Gally.
Red
Red