I'm trying to make the sponge for a loaf of rustic bread. Somehow, I completely missed the fact that the sponge calls for one tablespoon of semolina flour among its other ingredients. I was so sure I had everything the recipe calls for, but I don't have that ingredient. Is there a reasonable substitute? Is that tablespoon of semolina flour so necessary?
semolina flour substitute
Replies to this discussion
I am thinking you could use cornmeal
That's what confused me a little. In my mind, semolina was similar to cornmeal. But, this recipe also calls for a tablespoon of cornmeal separately. When I googled substitutes, there were some suggestions of Farina (Cream of Wheat).
My guess is that leaving out the tablespoon of semolina won't make a lot of difference in the bread.
I've found it takes at least a quarter cup of semolina in most bread recipes (3-4 cups of flour) to make a noticeable difference in the bread.
Semolina adds kind of a nutty taste to bread, and I think it makes it a bit crunchier.
Couscous may be a reasonable substitute for semolina in that recipe, since it is an even coarser form of durum wheat than semolina. You could whir it up in the food processor for a few seconds if it is too coarse.