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Bloody Butcher Corn Meal | by Sumisu Yoshi
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Bloody Butcher Corn Meal

I decided to mill some of my (home grown) bloody butcher heirloom corn for the anadama bread. I had to experiment before as I've only ever ground corn as a fine meal, and the recipe asked for coarse. I ended up needing to sift it twice to remove the little bit of chaff and large pieces of bran that remained in the meal. The bran I ran back through the mill on a finer setting and added in.


I also ended up with a lot more than a cup of corn meal, but the weight was correct.

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Taken on July 25, 2009