Hi all, new to the site and amazed at the level of bread knowledge already, shall certainly be looking at incorporating ideas from here in my own cooking.
as a starter, I like to make a quick bread sometimes where i'll add yoghurt, baking powder and yeast together with a little sugar and general purpose flour, I was wondering if i swapped out half the flour for maseca whether this would work? has anyone tried this before? i'm imagining something close to using semolina although I don't know enough about masa to predict whether it would hold together etc.
It will hold together fine. Here's a loaf I made with 35% masa harina -
https://weightloss-slim.fit/node/72741/masa-harina-sourdough%3C/a%3E%3C/p%3E%3Cp%3EIt was raised with a starter, not baking powder. You might want to up the yeast amount.
I also make a terrific skillet cornbread using 75% masa harina, 25% AP flour. That takes an egg or two to provide more structure.
I think your bread should work out fine except that it will take a lot more liquid than usual and be more pasty (and probably sticky) to handle. You might want to start with 35% or 40% masa harina instead of going right to 50%. If the result is denser than you like, add an egg next time.