I picked some of our blue corn in its milky stageand it’s later stage. The milky stage corn was left
To dry and then processed with a madrone ash nixtamal. This made beautiful, flexible tortillas .. next I will nixtamal (nixtamalize?) the later stage corn, which was also left to dry, and see if there is a difference in texture …. Theories abound; but I am of the belief that milky stage versus later stage will prove to be of some value in the tortilla making success.
