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Polenta a la Benito

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
Red Mill Whole Wheat Cateto Orange Red Tail Hole Wheat Luten Free

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