I can't understand it; i thought CH was pretty broadly based, but I keep trying to find out about the use of Semolina flour in baking- and I get no answers!!!! Sure I have found sweet baking recipes that use semolina; that's not the problem! My question is very specific: how does the use of semolina affect cakes or cookies? I think it may be a different answer for cakes than for cookies. Does Semolina make them lighter, heavier, drier, crunchier....? If I read a recipe for cakes or for cookies that has more semolina than flour , or less semolina than flour, or equal amounts, what qualities of taste and texture and weight- would i expect to see in those baked goods?
I know that semolina is not only used in Greece, but it seems that Greek sweets use it more for cakes and cookies than Persian or Indian sweets do. But whatever your nationality, plse chirp in!
Thank you for your help! σας ευχαριστώ