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Old 04-23-2008, 06:51 AM   #1
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Semolina bread questions

Suziequzie - Have you ever baked semolina bread? If so is the flour different fro Bob's Red Mill Semolina flour. I got the impression that was just for Pasta.

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Old 04-23-2008, 06:56 AM   #2
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No I havent...... I go on and off with my bread experamenting...
I bake more in the fall, when I want to be inside. End of winter I'm tired of baking (and fat from it) and spring i gotta go outside!
But thats not a bad idea..... I was gonna grocery shop tomorrow anyway and its supposed to be cool on friday.
I think I just may attempt it, I'll let you know!
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Old 04-23-2008, 07:01 AM   #3
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I would be interested. DW likes semolina bread. Since I am likink what I bake so much better than store bought, I thought that it would be interesting. A starting point is here 100% Semolina Bread Recipe | Recipezaar It seems to say that I have the right flour. Companu over the weekend - I typically don't experament for company. I have Labrador Retrievers for the things that don't come out well. They don't talk and will usually eat anything.
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Old 04-23-2008, 07:17 AM   #4
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LOL, I have little kids. Bread is bread..... put some butter on it, it's gone!
Ok they didn't like the pumpernickel much.....
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Old 04-25-2008, 11:26 PM   #5
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Semolina flour is what you get when you mill Durham wheat into flour. Be it Bob's Red Mill or King Arthur or WalMart - all semolina flour is pure durham wheat.

In Italy - by law - dry pasta consists of two ingredients ... semolina flour and water. While there is a variance in how finely it is milled in Italy (depending on it's uses) I believe that it is fairly consistent here in the US and Canada.

Hope this information is of some help.
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Old 04-28-2008, 02:31 PM   #6
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I've baked with semolina flour, mixed with white flour. It is pretty good.
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