The Sourdough Trials : Broa (Portuguese Corn Bread); Converting a Yeast Recipe to a Sourdough Recipe

cornmeal

🥗Healthier: whole grain cornmeal

💰Cheaper: polenta

Whole grain cornmeal adds fiber and nutrients.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Fed my starter the previous evening.

In the morning, measure out 100 g of starter.

Mix the starter with about 50 g of water and 50 g of flour.

Measure out 2 1/2 cups of all-purpose flour, then remove 50 g from that amount.

Measure out 1 1/2 cups of water, then remove 50 g from that amount.

Mix together the dry ingredients: flour, cornmeal, and salt.

Mix the starter into the water to loosen it up.

Add the wet ingredients (water and starter mixture) to the dry ingredients.

Cover the dough and let it rise for about 3 hours.

After the dough has rested, remove it from the bowl and form it into two balls.

Place the dough onto a cornmeal-covered pizza peel and flatten slightly.

Let the dough rest for at least 40 minutes.

20 minutes before baking, preheat the oven and pizza stone to 450°F.

Sprinkle the pizza stone with cornmeal.

Score the dough right before baking.

Pour 1 cup of hot water into a boiler pan or baking dish to create steam.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens