Couscous and polenta for bread
Posted: 23 September 2013 03:59 PM   [ Ignore ]
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Durum and semolina are nowhere to find here,
but couscous and polenta are.
Could I use them instead of Durum?
And what about cracked corn instead of
cracked wheat?

regards,
Silvia

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Posted: 23 September 2013 05:26 PM   [ Ignore ]   [ # 1 ]
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I do not know about bread making really, but why not use regular flour for the durum.  Maybe you can substitute the couscous for the cracked wheat…

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Posted: 24 September 2013 04:04 PM   [ Ignore ]   [ # 2 ]
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You may recall my recipe for Polenta bread from last year. My opinion is that polenta and couscous are too gritty to be used uncooked but I think work well when cooked before adding them to the dough.

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Posted: 25 September 2013 06:30 AM   [ Ignore ]   [ # 3 ]
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If a bread calls for a larger amount of finely ground durum, you will probably need to substitute regular wheat flour.  Finely ground durum contributes to structure more than coarser add-ins, so you’d need to replace it with something else that also gives structure. 

Yes to what CRenee and Gene said smile

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Posted: 25 September 2013 10:50 AM   [ Ignore ]   [ # 4 ]
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Julie and Charles.
I want to bake the breads in TBB, where durum or semolina
make these breads special.
For example, the Golden Semolina Torpedo.
Do you think that regular wheat will render the same flavour?
I really want to try the breads that ask for flours or grains
that are not all purpose or bread flour.
that´s the reason I´ve been asking for natural wheat germ,
couscus and the other flours.
Charles, if I cook the couscous, would it work like the durum
flour in the recipes?
Also, a friend gave me a little of his sourdoguh starter.
Can I use it for the any recipe (instead of rose´s starter,
for example)?
Thanks in advance, Silvia

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