[Sca-cooks] Question about flour...

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Thu Jan 4 20:06:47 PST 2007

On Jan 4, 2007, at 11:01 PM, Elaine Koogler wrote:

> Friends,
> 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?
> Thanks!
> Kiri

Semolina flour is traditionally coarser in grind and higher in gluten  
than regular bread or AP (or what the British call "plain") flour...


"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04

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