On 18 Gen, 03:53, sf > wrote:
> On Tue, 17 Jan 2012 10:08:40 -0800 (PST), Pandora >
> wrote:
>
> > On 17 Gen, 18:26, sf > wrote:
> > > On Tue, 17 Jan 2012 08:30:14 -0800 (PST), Pandora >
>
> > > Thanks Pandora, copied and saved. *I think I've seen that type of corn
> > > flour under the brand name Bob's Red Mill over here. *I can also get
> > > it from the bulk bin at my green grocer, but it's not as common as all
> > > purpose and cake flour are - yet.
> > > --
>
> > Thank you sf! I thought Usa was the native land of corn....and simple
> > to find all kinds of corn flour
>
> Cornmeal/polenta is the most common form. *The grind that's a dead
> ringer for regular flour (only it's yellow) hasn't found a large
> audience here. *I only discovered it a couple of years ago, but this
> article make it sound like Southerners have been using it longer
> (although I don't recall seeing it mentioned here).
> <http://www.theatlantic.com/health/archive/2010/04/a-bakers-well-kept-...>
> I don't know how well it substitutes for regular flour when baking.
> That's something I mivmtineed to find out.
> --
>
> Ham and eggs.
> A day's work for a chicken, a lifetime commitment for a pig.

Unfortunately I can't see the link. I will try later. I know that
Cornflour must be mixed with normal flour beacause it is too heavy to
rise well alone