[Sca-cooks] Soaking Semalina

[Ana Valdés]

Remojar is also to dop, it can mean doing very hastily.
But I never saw semolina in a bread, is always in some kind of pudding.
Ana

Den 23 sep 2016 22:57 skrev "David Friedman" <ddfr at daviddfriedman.com>:

> Susan brought to my attention the fact that there is a bread recipe in
> Fadalat. What I have is an English translation of a Spanish translation of
> the Arabic original.
>
> The recipe starts by telling you to soak semalina. Checking the Spanish,
> the word is remoja, which translates as to soak or to steep. The question
> is what does it mean.
>
> I tried soaking 2c of semolina in 2c of water, with the idea of straining
> out most of the water and then adding enough to make kneadable dough. I was
> only able to extract about 1/2c of water, which left something much too wet
> to knead. Possibilities:
>
> 1. A mistranslation of the Arabic
>
> 2. The word means to dampen. I should add less water than I would use to
> make dough, let it sit for a while, then add the rest of the dough and the
> sourdough.
>
> 3. There is a better way of extracting water than putting the dough in a
> cloth and squeezing.
>
> 4. You are supposed to soak the semolina, then spread it out to dry, then
> use it. But the recipe says nothing at all about drying it or extracting
> water.
>
> Suggestions?
>
> --
> David Friedman
> www.daviddfriedman.com
> http://daviddfriedman.blogspot.com/
>
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