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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 article summarizes the findings of three test bakes with desem (Belgian style sourdough starter) and my conventional sourdough starter and one test bake with desem versus my conventional starter after seven months of it being fed and maintained the same as the desem. At the end of the article, you’ll find a summary of both cultivation and maintenance methods. Source
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