Semolina & Durum Flour
A gift supply of King Midas #1 Semolina is taking up space in my freezer because I do not make pasta and cannot find a lot of "Semolina Bread" recipes that aren't actually "durum flour" breads. I have one recipe for King Arthur "golden semolina" that mixes about equal parts AP and semolina and one other recipe that uses even less. Is 50/50 about the maximum ratio of King Midas #1 semolina to AP I can use and still produce a decent textured bread? Should I just get better at making pasta?