January 24, 2011 - 3:08am
Pure semolina?
I've let myself run out of white bread flour, although I have plenty of soft flour, semolina, rye and wholewheat.
I'll try the 100% semolina sandwich loaf [1], and I just thought I'd check in here to see if anyone has any favourite recipes that use lots of semolina, or even 100% until my Manitoba arrives.
Thanks
Jeremy