We’re in Tenerife for a mountaineering trip, and I chanced upon this bag of roasted corn and wheat flour within the grocery store.
There are additionally variations with solely corn, or a mixture of corn and different grains, however I purchased the 50/50 corn/white.
The flour is brown in color and smells very very like toasted cereal. I’ve learn that Canarians combine it with broth and serve it with fish and different savoury meals. On the package deal itself, there are instructions to make a drink from it just by mixing it with sizzling water.
I made a poolish from this, and likewise a separate poolish with white flour. There is not an oven right here, so I made a decision to make muffins on the stovetop for our breakfasts and lunches.
The white poolish:
The gofio poolish:
I made the muffin dough with each poolishes, salt, and extra white flour and gofio. These had been all risen by a tiny quantity of recent yeast. I left the dough to rise on the counter for two hours, then chilly fermented for 18 hours.
The following day, I formed the dough into balls, let rise until doubled, and cooked them on the pan over low warmth, 4 minutes on both sides.
The gofio lends the muffins a fantastic edge – quite a lot of flavour, depth, and an exquisite crust. So good. Every day I depart behind a small quantity of poolish to feed once more for subsequent day’s batch of muffins.
We’re leaving quickly, however I actually love Tenerife. What a tremendous panorama!
