sugar and water. this mixture – the 'wort' – is then heated to release flavours, sugars and starches from the ginger. the ginger starches are also broken down into fermentable sugars. fermenting with yeast a special yeast is carefully added in perfect proportions to ferment the wort. it extracts optimum...
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trying to get at is this cake is not only a mix of cornmeal and ap flour, but it's also a mix of butter and extra virgin olive oil. i've definitely mixed butter and oil in recipes before. in those cases, i used a neutral oil such as vegetable or canola oil. the theory is the butter provides the superior...