[Sca-cooks] Sca-cooks Digest, Vol 125, Issue 40

[Terry Decker]

Four to 24 hours, depending on how long it takes to absorb the liquid.  As a 
minimum, overnight seems to be preferred.  I've seen ratios of 1:1 to 2:1. 
meal to water.

Bear

-----Original Message----- 
From: David Friedman
Sent: Sunday, September 25, 2016 11:42 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Sca-cooks Digest, Vol 125, Issue 40

How long is the semolina let to sit damp before you add the leavening
and start the ordinary bread making process? Someone on the FaceBook SCA
Cooking group suggested that it was 24 hours in some traditional cuisines.

I am in the process of doing the experiment on that basis.