Semola recipe

Semola

Auckland, New Zealand

Mixture

60%
40%
Liquid Flour Other
Semola

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Since 2015

I had a starter in Italy and then I moved to NZ, so I made a new one. I have always loved the flavour of real bread and the smell of baking my own.

Characteristics

Semola works all the times, but she prefers to be fed at least once 8hrs before to be used. She tastes sweet and never too acidic or bitter.

Taste & flavour

Semola front shot

Recipe

Starting ingredients

  • 40% Flour
  • 50% Water
  • 10% Wheat bran or honey

Feeding ingredients

  • 50% Filtered water
  • 40% Flour
  • 10% Wheat bran
1
I feed Semola once a week with different flour every time, based on whatever flour it's available at that time.
50% Filtered water 40% Flour 10% Wheat bran

Working method

1
40% Flour 50% Water 10% Wheat bran or honey

Result

Mainly Weekly Bread and Pizza

Preserve your sourdough for the future

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