Cateto Orange News Today

Basically a second go-round with my loaf earlier this year except that I was lazy with the polenta- instead of doing the whole saccharification process, I just microwaved it. King Arthur bread flour- 360g (80%)Bob's Red Mill whole wheat flour- 90g (20%)water- 340g (75%)starter- 50g (11%)-------------salt- ~3 tsp-------------45g Cateto Orange polenta from Redtail Grains150g

After taking a go at an olive polenta loaf a few weeks ago, I wanted to try the saccharification process highlighted by Benny in his loaf that's currently featured on the homepage. I didn't have diastatic malt powder on hand, so I used honey as it's supposed to also have amylase. The polenta definitely seemed a little sweeter after the process, but then again, I added honey to

I've long wanted to try my hand at an imitation of this excellent loaf I had from one of the best bakeries I've tasted bread from: the, sadly, erstwhile Scratch Bakehouse of Syracuse, NY. I recently got an order of grains from Redtail Grains, a neat small-scale organic grain farm in NC that focuses a lot on heirloom varietals. Among that order was some cateto orange polenta