July 22, 2017 - 10:49am
Use of semolina flour (coarse) vs durum (rimacinata, very fine)
Most recipes that require semolina instruct to use the fine durum flour, and not the coarser semolina flour such as sold by Bob's. They say the recipe won't work. Even pasta recipes recommend the durum flour.
Then what does one use the coarser semolina flour {Bob's) for? Just to sprinkle, so dough won't stick?
What else can I use it for? Can I add in small bit to bread like one adds cornmeal for flavor and texture? What else?
Thank you!