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Welcome to Semolina Cookie Textures!
Welcome! If you have been testing semolina cookies and wondering why one batch turns sandy while another stays tender, you are in the right place. Browse the threads, compare notes on fat ratios, grain swaps, and bake times, and add your own questions whenever you are ready.
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This post details one way to save an overly slack bread dough "puddle" and figure out how it got that way and what you can do to prevent it happening in future bakes with the same ingredients. Source
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