Category: semolina
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SSSSsemolina sourdough sesame seeded buns
Baked: October 15, 2025 for the quarterly fermentation potluck at Preserved in Oakland. I have been baking more with semolina flour and loving it! It starts out feeling grainy, a little like cornmeal. However, once it ferments it turns silky smooth and creates a lusciously soft crumb. I tried to go light on the shaping…
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Semolina Basil Sourdough
Baked: 8/4/2025 This was a 20% semolina dough with fresh basil and a small amount of parmesan. I really love working with semolina for its texture and color. I had a bunch of basic from our CSA that I didn’t know what to do with, so I decided to experiment with adding it to bread.…
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