fine semolina vs durum patent flour
I was interested in making the semolina sourdough mentioned in the recipie posted by Zolablue:
She indicates using "fine semolina". I only seem to be able to find ordinary semolina, which is rather coarse and gritty and is the kind normally used for pasta. I am aware that I can mail order 'durum patent flour".
Anyone have any suggestions which is indicated for this recipie?