Anadama Bread, Day One

The recipe that I found for Anadama bread has been adapted from a recipe in Peter Reinhart's "Bread Baker's Apprentice" which is a book I plan to purchase as soon as possible.

The first step in the process is to make a starter, or "soaker" the night before. This allows the flavors of the cornmeal to really permeate the bread. The ingredients here are simple:

1 cup cornmeal

1 cup room temperature water

Photos of the highly complicated process are included below for reference.

1. Place the cornmeal in a small bowl, and pour the room temperature water over it.

2. Stir to combine into what can only be described as a cornmeal "mush."

3. Wrap the bowl and let it sit on the counter overnight.

So far, pretty easy. It looks like some planning is required for making the loaf tomorrow. The entire process will take about 5 hours. I'll need some cooperation from my wife on this one ;)

Happy Baking!

Add the water and cornmeal	Mix them together
Cornmeal mush!	Wrap it up