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Post by brittonfaith on Dec 19, 2010 5:31:09 GMT 12.75
Was just gifted 25 lbs of Martha White self-rising buttermilk corn meal mix. I've never used this (or any corn meal "mix"). Always used course ground cornmeal from the bulk store or had my own ground. I need your recipe suggestions or advice on how to convert my recipes to using the mix (do I leave out all the baking powder, soda, flour, and salt or does it still need it, ect).
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Post by Two Tales on Dec 19, 2010 7:29:29 GMT 12.75
It seems odd me posting baking advice to you but here goes..if it's self rising then it has the BP BS and salt already in it..don't think there is a need to add more..it also has the wheat flour in it so unless your recipe calls for additional there is not need for that..here is a link to the Martha White site www.marthawhite.comI have used this on occation for when I do big demos (it saves time and aint to bad eating) so depending on your recipes, if they do not call out flour then might not want to use it,,,or if the recipe is for un-leven products same thing...
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Post by Snake Eyes on Dec 19, 2010 13:52:52 GMT 12.75
It seems odd me posting baking advice to you but here goes.. two-tales, Me also....Always considered Faith the OCC baker of bakers! Honestly she has forgot more than I know about baking.I just never got into baking.....I think because I could not see what was going on ?
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Post by brittonfaith on Dec 19, 2010 18:10:57 GMT 12.75
It seems odd me posting baking advice to you but here goes.. two-tales, Me also....Always considered Faith the OCC baker of bakers! Honestly she has forgot more than I know about baking.I just never got into baking.....I think because I could not see what was going on ? Aww, shucks fellas. Bless your hearts. But I really don't consider myself that great of a baker. Still learning. Quite honestly, a lot of the stuff that comes out of my oven, I'd be ashamed to serve to my worst enemy and certainly wouldn't let the neighbor ladies see.
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Post by Paws on Dec 19, 2010 22:25:11 GMT 12.75
Self rising means just that, has the leaven already in it. I like more grainy corn breads than generally come from a mix. They are more like cake than bread. They also generally contain too much sugar for me. If anything I'd add a tad more meal to the mix. You can eyeball judge it dry to see what you think. Look for the term "Hot Rize" on the package and under ingredients see if it includes buttermilk and baking soda. Hot Rize is a trade mark of Martha White and it indicates "double acting" baking powder meaning it activates both when it becomes wet and when it hits heat. If you want to see how much it rises mix up a cup or so of "Hot Water Corn Bread and fry it. It'll show ya.
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Post by Toby Benoit on Dec 21, 2010 18:53:05 GMT 12.75
All I got to say is, "YEP!" to what's already been said. Give TT's Martha White link a try. I'm fixing to go there myself!
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