Hello out there,
Can the person who produced that beautiful loaf of semolina sandwich bread bless me with their expertise or someone who has baked it since then and had the same results.
I've purchased some semolina flour from my local Wholefoods market but in reading the receipe, I'm confused because it says something about using durum flour.
Please instruct me.
ALSO THIS NEXT QUESTION IS FOR SOMEONE WHO KNOWS ABOUT SPRING WHEAT BREAD FLOUR.
PURCHASED SOME AND WANT TO KNOW ITS TEMPERMENT AND HOW TO USE IT CORRECTLY AND A RECIPE WOULD BE NICE AS WELL.
AM I ASKING TOO MUCH! LOL