[Sca-cooks] Semolina Sourdough

[david friedman]

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[ Picked text/plain from multipart/alternative ]
I think I missed the beginning of this. Semolina sourdough is pretty
common in medieval Islamic recipes--Murakaba, for example. The Recipe
for Folded Bread from Ifriqiyya in the Andalusian cookbook is baked
from semolina, but nothing in the recipe implies that it is raised.
Elsewhere the cookbook refers to "a tharid crumbled from white bread
crumbs and leavened semolina well kneaded and baked." Barmakiya uses
a leavened dough of semolina and ordinary flour. Taking the recipe
literally, you never let it rise, but that may well be a mistake in
the order of steps given.

Looking through the Andalusian cookbook, semolina sourdough seems
usually to be fried, not baked. But I haven't done a similar check
for ordinary flour. There are a number of references to bread made
from semolina.

I like semolina--it's less powdery than ordinary flour, hence
pleasanter to work with.
--
David/Cariadoc
http://www.daviddfriedman.com/