Does anyone know if fine durum wheat flour becomes less yellow when ground really fine? Or can the Durum flour I have purchased have come from a less yellow variety? Also, if Semolina refers to a grind, then what is the difference between finely ground semolina, and finely ground Durum?  I have read that in the U.S. Semolina comes from Durum wheat. Does that mean in other countries Semolina might not come from Durum? I have not used my Durum flour yet, and I am wondering if I can substitute, in recipes calling for fine semolina.Thanks.

Ray