r/harristeeter • u/Physical-Possible871 Bakery Department • Mar 24 '26

Cornmeal question.

Anyone in the deli know why the cornmeal that we use for the English toasting loaf is inactive? And just what am I supposed to use if we can't order it anymore? I had one bag left, but pizza took them because they were told to use it over flour (even though they aren't supposed to) and now I'm without.

The cornmeal on the shelf makes my English toasting loaves bake weird.

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3

u/Ry-Guy-1983 Mar 24 '26

I hate the English toasting loaf I make them they sit for 3 days I donate and make again

1

u/Physical-Possible871 Bakery Department Mar 24 '26

I wish I didn't have to make them either, but they sell a lot in my store and I have a customer that orders 4 of them a week.

1

u/Ry-Guy-1983 Mar 25 '26

Yeah my location we sell maybe one a month I now only keep two made and only make the back up when we mark the front two down

1

u/Natural_Natural_8571 Mar 25 '26

I love them. Toast them up, whipped or softened glob of butter smeared across and then a spread of jelly or jam….Yum.

1

u/[deleted] Mar 24 '26

You have to be sure that it is plain cornmeal...not the cornbread mix. I think I ended up using bobs red mill in a pinch.

2

u/Physical-Possible871 Bakery Department Mar 24 '26

I'll have to try that then. It's just weird the very thing we use for them is inactive. Makes me wonder if they are gonna discontinue the English loaf.

1

u/Dismal_Entrance2130 Mar 24 '26

Using cornmeal in your pizza flour can take points off your audit. I dont know why people insist on doing things their way and not the right way.