The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

thin crust

fairfieldbread's picture

Semolina as a substitution

October 31, 2009 - 8:47am -- fairfieldbread

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?



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