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Brand ambassador and James Beard Award winning baker Greg Wade created this Polenta Porridge Sourdough recipe. We’re excited to share it with the Challenger baking community.
In Wade’s words, “You can hear the crackle, the crispness of the crust … the chew of the crumb, it’s really tender.” Not to mention delicious and sweet! Bakers can apply this method to any grain – Wade recommends grains like corn, oat and millet. This polenta loaf builds on our Keep it Simple Sourdough Bread recipe. And, we think it just might inspire you to incorporate porridges into your own sourdough baking.
Less than 30 minutes hands-on time + 12–24 hour cold retard in the refrigerator + 40 minutes baking
Approximately one 750g loaf (1.7 pounds)
US$25.00
US$35.00
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