Tereza Okava wrote:What a great process!! I just did this a week or two ago, but I used lime, not ashes. I also used a red corn and was amazed to find that it took many hours more than the usual yellow (feed) corn generally takes me. It could be that this corn was older, I suppose, I got it from a different supplier than usual.
I'm curious about the choice to grind it dry rather than wet; do you typically use small amounts? Or is it easier to get a finer grind when it's dry?
Dry grinding is an interesting option I hadn't thought of-- I generally do a kg of corn at a time, which is enough for two LARGE meals (like, hosting a dinner meals, or dinner for 4 with leftovers for two more meals), so I process it all at one and freeze half.
Thanks for the food for thought!!!