…and the wife wants another version of the Chicago-style cornmeal deep-dish. Tonight I’m upping the percentage of cornmeal just to see what happens. My expectation is that it’ll be a little grainy and/or crumbly, but I have a solution for that: a soaker. What’s a soaker? It’s a time-tested technique for softening up coarse grains for use in multi-grain breads. You simply stir the tough stuff (in this case the corn meal) into however much water the recipe calls for, then let it sit in the fridge for anywhere from a few hours to overnight (overnight is best). After the soak you simply add the rest of the dough ingredients and carry on as you normally would, only now those big hard bits of corn meal are soft as pablum. I’ll let you know how it goes.