I made JoeVa's sourdough with Durum Flour and while very tasty there are more holes than crumb. Anyone know why? I followed his formula but added 1 TBLS. vital wheat gluten because I was using all purpose flour with the durum and thought the AP might need a boost. When I took it out of the fridge this morning it looked ready to bake so as soon as the oven was ready I put one in then baked the other when the first came out. This photo is of the second loaf. The crumb was not as open on the first but almost. You can see I did not get the lift that Joe got. Like I said, the taste was very good.

I plan to do this again soon using higluten flour and I just might bulk ferment the dough overnight and stretch/fold and shape/bake the net day.

weavershouse

Hi, Eric.

In another topic (http://www.thefreshloaf.com/node/9943/can-you-turn-semolina-durum-flour#comment-88745), you mentioned using a small amount of durum flour in dough as a flavor enhancer. How much do you use? 5-10%?

Are you using fine durum flour for this or semolina?

This sounds like something I need to try.

David

I have been trying to find durum flour for a while now, exclusive of buying it from KA and/or paying as much for shipping as for the product itself. I finally was able to purchase it through my local health food store. Only catch is that I had to purchase 50#. I like to bake bread but 50# bag is too much. Anyone living in The Tacoma Seattle WA area and would like to share, please respond to . I paid about $65.

Tony Lamberti 

I just posted the Semolina Sandwich Loaf ( http://www.thefreshloaf.com/node/4213/semolina-sandwich-loaf ) and wanted to share my experience making this sourdough version of Maggie Glezer’s.