milled popcorn

OK Fine, so I'm obsessed. The purpose of this experiment is to see if the mill would work for popcorn and to see if popcorn could be used for polenta.

Conclusion: It does, and it can. In fact, it's qualitatively better than the unidentified milled corn whatever it is, either flint or dent. Popcorn is a hybrid, either one can be used for popcorn, I expect this is hybrid flint because there isn't a noticeable dent in the kernels. It grinds faster and more easily than wheat, which is surprising, although on coarse setting, the mill grinds more finely than commercial meal, and way too finely for grits. On fine this mill produces corn flour, which I suppose would make a very smooth cornbread or coating for fried foods, although less interesting texture. The ancients would have given their right arm for a mill like this. Or somebody's arm.

I suppose I should have made the polenta with water then tested for corn taste only. Oh well. I can still tell the fat in the corn is clear and clean, and there is no lingering sense of processing whatsoever.

This polenta was cooked in chicken broth and flavored with cayenne, arbol, and chipotle chiles with Parmisiano Reggiano, so the corn flavor was heavily masked. Even so, the corn flavor comes through nicely and more strongly than pre-milled corn.

Next experiment: Coffee grinder.

sourdough bread

From the volunteer starter cultivated from the high-protein hard wheat grain out of the bins at Whole Foods. The starter rejuvenated splendidly. The dough was cold proofed for two days in refrigerator.  The loaves possess a mild but lingering tang, especially in the crust. It's wonderful with olive oil and with flavored cream cheese.

Only a portion of the flour used is whole grain. About 1/4.

Starter straight from the fridge weighs about 5.5 oz.

First of three feedings of starter in exponential increments.