Sourdough corn bread


  • 100gr sourdough starter
  • 100ml water
  • 60gr corn flour
  • 225gr wheat flour
  • 4gr salt


  • Mix the sourdough with the water
  • Add the corn flour
  • Add the wheat flour together with the salt
  • It will be a stiff dough and you should knead for a minute or two but when you will leave it to rest, it will become more elastic and soft as it will absorb better the water
  • The first hour fold it 2-3 times
  • Leave it 1 hour and fold it again
  • Let it double in size and then shape it and put it in the place you would like to bake it
  • Place it in the fridge overnight
  • The next day, remove it from the fridge a couple of hours before baking it to get the room temperature
  • I used a chiffon form to bake the bread

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