The Baker's Hotline

December 17, 2017 at 1:27pm

Yvette, we usually recommend starting off by replacing some of the all-purpose flour in a recipe with semolina before making a full 1:1 swap. Try making the dough with half all-purpose flour and half semolina and see how you like the results. If you like what you taste and the cookies seem to be holding their shape well, feel free to increase the amount with the next batch. Kye@KAF
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