Recipe. My guess is I didn't have the right kind of semolina. I couldn't get it to stretch more than 8" and my dough didn't look as loose and transparent as the images on the site. Being so thick, they ended up raw on the inside and inedible.
this post was submitted on 26 Nov 2024
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52 Weeks of Baking
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Welcome to 52 weeks of theme-based baking! A new challenge each week of the year. This is a great way for beginners to learn, and for experienced bakers to expand their skill set and explore their creativity.
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