Submitted by sallam on May 7, 2009 - 9:59pm
Greetings
What difference does using semolina flour in the dough makes? does it add more gluten? does it improve the rise and/or the taste? And how much semolina in average is used in the dough, for example when making bread loafs or pizza crust?
|
del.icio.us
Twitter
Facebook
Google Buzz
StumbleUpon
Favorite
How to use semolina flour
Having just purchased a sack of semolina flour myself, I was also interested in how to use it. I found the following article on the San Francisco Baking Institute site.
http://www.sfbi.com/pdfs/SFBINewsWI07.pdf
It discusses "technical changes in formulation" when using semolina flour.
--Pamela