Looks and sounds incredible! Hey you suggested sifted durum flour as an alternative for AP – does that mean we can use remilled durum semolina (semola rimacinata di grana duro)? It gives such a great crust and nutty flavour. The Indian version (chiroti rava) is also a lovely flour for baking.
I used a specific sifted durum flour from Janie's Mill here in Illinois, so I'm not sure about semola rimacinata, but it could work! If you try it out, let me know! Plain all-purpose flour works perfectly, too.
Ahh thanks. It should work, though the texture might be a bit denser than with AP. We definitely plan to try this cos it looks SOOO good, but sadly, we won't be able to taste much of it ourselves since we're dairy intolerant 😞. It'll make a great gift bake though!
Oh we love olive oil in both sweet and savoury bakes. For sweet bakes, we find that a really good quality one is essential though, so we often use Ileada's Golden Line Kalamata.
Do we need to adjust anything, or just use the same amount of oil by weight? Butter has about 15% water, I believe.
Looks and sounds incredible! Hey you suggested sifted durum flour as an alternative for AP – does that mean we can use remilled durum semolina (semola rimacinata di grana duro)? It gives such a great crust and nutty flavour. The Indian version (chiroti rava) is also a lovely flour for baking.
I used a specific sifted durum flour from Janie's Mill here in Illinois, so I'm not sure about semola rimacinata, but it could work! If you try it out, let me know! Plain all-purpose flour works perfectly, too.
Ahh thanks. It should work, though the texture might be a bit denser than with AP. We definitely plan to try this cos it looks SOOO good, but sadly, we won't be able to taste much of it ourselves since we're dairy intolerant 😞. It'll make a great gift bake though!
I bet that you can sub the butter for olive oil, if you don't mind that assertive flavor. Or use a neutral oil, like sunflower oil.
Oh we love olive oil in both sweet and savoury bakes. For sweet bakes, we find that a really good quality one is essential though, so we often use Ileada's Golden Line Kalamata.
Do we need to adjust anything, or just use the same amount of oil by weight? Butter has about 15% water, I believe.