I was making dough earlier today and ran short on flour - (I was using all purpose)
So I substituted 1/3 of the flour with course semolina flour. I'll know tomorrow if this was a good move.....wondering if anyone else has done this?.....what do I expect. I would think it would just be a bit more rustic?
I have a giant bag of coarse semolina in my cupboard and I am looking for suggestions on what I can do with it. So far I've made Halwa and Upma. Any ideas anyone?