[Sca-cooks] Question about flour...

Elaine Koogler kiridono at gmail.com
Thu Jan 4 20:01:36 PST 2007

I am going to be baking a Middle Eastern cookie called "Virgins Breasts".
However, the recipe calls for semolina flour.  How different is from the
unbleached plain flour I already have?  Is there a great diference between
the regular unbleached flour I already have and the semolina?



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