in San Diego, California, says she has a molecular appreciation for this precious ingredient: corn, she notes, is ancestral to her Mexican roots, and because of that, it finds its way into a wide variety of her dishes.
, a baker who resides in New York City and specializes in cakes and bread that sell by commission, and at the Lower East Side’s Alimentari Flâneur, says she’s added masa harina to her sourdough recipe to experiment. Using a 10:1 ratio of all-purpose flour to masa harina, she found that the bread’s flavor was buttery, with a tight crumb and good rise.
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