Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
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.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
What kind of water should I use to make sourdough starter?
The internet is full of both debate and certainty about the best water to use to create a sourdough starter. Over the years, we’ve observed that chlorine kills microbes and that sourdough starter seems to thrive in mineral-rich and lower pH environments, but we haven’t tested these observations in a controlled experiment until now. This experiment doesn’t arrive at a definitive answer to the question asked, but we learned so much while doing it that we want to share the information and insights. Source
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.