[Sca-cooks] Question about flour

[Elaine Koogler]

Thanks to both Adamantius and Gianotta for their responses.  My problem is
that I haven't been able to find any kind of semolina flour in the town
where I live...I'm kind of out in the "boonies"...I could order it online,
but I doubt it would get here in time for me to make the cookies for our
event on Jan 13!  I was just wondering what the effect might be if I used
regular flour instead.  But from what you guys are saying, I probably
shouldn't even try unless I have semolina flour.  Maybe I'll go onlline and
see if I can find the flour you menton, Gianotta!

Kiri

On 1/5/07, Christiane <christianetrue at earthlink.net> wrote:
>
>
>
> 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...
>
> Adamantius
>
>
> Kiri,
>
> There's a traditional Italian cookie called "Minne de virgine" (Virgin's
> breast). Usually made by Sicilian bakers for consumption on St. Agatha's Day
> (she whose boobs were cut off in martyrdom). I am wondering if the Middle
> Eastern cookie was inspired by the Sicilian, or vice versa. Today's
> confection is quite baroque; iced white with marzipan and cherry nipples.
>
> The semolina flour we usually can get in the states is coarser in grind;
> think Red Mill's flour for pasta (which also makes good rustic bread).
> Semolina comes from durum, or hard, wheat. Our white flour is made from soft
> wheat, and that is what we usually use in baking. However, in Italy and
> other places you can get a finer-ground durum flour, which can be used for
> cakes and pastries (today's baker prefers the soft wheat flour for cakes and
> cookies, though). It will take more liquid and the final result will be
> coarser crumbed. If you have an Indian grocery store near you, look for pane
> puri, which is ground finer than the typical pasta semolina from Red Mill,
> or maybe a gourmet specialty store will carry finer-ground durum wheat
> flour.
>
> Hope this helps!
>
> Gianotta (who is resolutely not thinking of turnips right now)
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