[Sca-cooks] Pt. 3 - Medieval Persian Iron Chef

[Terry Decker]

Semolina is a mildly coarse meal made from high gluten durum wheat, so it
should make a sourdough.  Try mixing 8 ounces of semolina with 8 ounces of
water and let it stand for two or three days.

If you don't want to mess with a real starter, dissolve a teaspoon of dry
active yeast and a pinch of sugar in a cup of water and let it stand until
it foams.  Then add a couple of cups of semolina.  Cover the bowl and let it
stand for 4 to 24 hours (I prefer at least 8).  Use the resulting sponge
like you would a sourdough starter.

Bear



>The Medieval Arabic recipe specifies samid, which is semolina, for
>the flour. I'm not really a baker, but i don't see why one couldn't
>make a sourdough batter with semolina. I just didn't have the time or
>resources to experiment as i became head cook on short notice, have
>no kitchen and my cooking gear is in storage.
>
>Anahita