semolina flour substitute

phoebekaye

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?

badge posted by: phoebekaye on June 11, 2012 at 9:45 pm in Q & A
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reply by: stephsugar on June 11, 2012 at 9:51 pm
stephsugar

I am thinking you could use cornmeal

reply by: phoebekaye on June 11, 2012 at 10:11 pm
phoebekaye

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).

reply by: Mike Nolan on June 12, 2012 at 2:49 am
Mike Nolan

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.