As usual, I would quibble with some of the details. But, interesting piece.
Also, one thing I was very surprised the author didn’t go into, along with the other relatively recent changes to the milling process? All the flour used to be made from hominy. Besides the significant flavor/texture differences, not knowing to treat the grain properly is how you get pellagra. Eliminate that extra treatment step, and you just aren’t going to get the same results at all, besides possibly very sick if you don’t have a well-enough balanced diet otherwise to make up for the reduced nutritional value.
(It also works really well, IME, to use part masa harina instead of other flours for better texture and flavor with the standard commercial roller ground meal. Without adding gluten where it never belonged.)
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