In making bread dough, has anyone experimented with using the “corny water” from canned organic sweet corn instead of some water? I typically eat fresh veggies, but occasionally get canned sweet corn with no added sugar/salt. The packing water was actually tasty and thought it could yield some addtl food for the yeast and addtl flavor to the bread…is this idea worthy? Please chime in!
Can’t see anything wrong with it. Experiment! Cornmeal in sourdough is delicious. Wonder what the juice would bring.
If it did have salt in it then you would have needed to adjust the salt in the recipe. But it’s just plain juice. Worse comes to the worst it doesn’t make any difference. It could bring flavour to the final dough and starchy food for the yeasts.
In fact chickpea water is used as an egg replacement.
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Thx Abe…experiment is on the docket; will report back!
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