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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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Sourdough Bread: How Dough Shape and Size Influence Crumb
Ever notice that you seem to get a more open crumb with smaller loaves? In this series of experiments, we made large batches of dough and then divided them into differently sized and shaped loaves while otherwise striving to treat them as close to identically as we could to see how these size and shaping differences affect the resulting crumb. Source
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