The Fresh Loaf

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difference between durum and semolina flour?

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grind's picture
grind

difference between durum and semolina flour?

What's the difference between the two?   The durum I have is kind of a brown colour and the semolina is kinda yellowish.  Both are very finely ground, unlike the yellow semolina that's readily available in most places.

LindyD's picture
LindyD


Semolina
Semolina is the coarsely ground endosperm of durum wheat. high in protein, it is used by American and Italian manufacturers to make high quality pasta products such as macaroni and spaghetti. It is also used for couscous in Africa and Latin America. 

Durum Flour
Durum flour is a by-product in the production of semolina and is used for American noodles, some types of pasta and occasionally in specialty breads.



http://www.wheatfoods.org/AboutWheat-wheat-flours/Index.htm

grind's picture
grind

Thank you Lindy.  I also found this -

http://www.thefreshloaf.com/node/5490/semolinadurum-flour

Postal Grunt's picture
Postal Grunt

You'll find that durum flour is often included in the recipes for Indian flat breads. A local CostCo has 20# bags of Mumbai Gold, a durum flour produced by Conagra, on their shelves for about $6.99.

Frequent Flyer's picture
Frequent Flyer

...what  can I do with it?  Having just read Postal Grunt's comments about 20# bags for a pittance at Costco, I received a phone call from my wife standing in the baking section of Costco.  The durum was there at the same price, so I said "buy it."  


I have used durum instead of bread flour in whole wheat loaves (75% whole wheat) with success, but can I use it as I would bread flour?  I hear mixed stories about the gulten.  I've read protien levels are quite high, but the gluten is weak.  I have also read threads here on 100% durum loaves where the rise was said to be exceptionally good. 


http://www.thefreshloaf.com/node/4213/semolina-sandwich-loaf


I remain slightly more confused than usual.


 FF


 

berryblondeboys's picture
berryblondeboys

In Amy's Breads she said to use Semolina flour. And I have no idea where to find it. It's in several of her recipes as the main/only flour.

msbreadbaker's picture
msbreadbaker

King Arthur has semolina flour and also durum.


Jean P.

Postal Grunt's picture
Postal Grunt

I found it in the bulk foods section at Whole (Paycheck) Foods. It wasn't cheap but it's definitely worth buying a few pounds to try in recipes before committing to a major purchase.

grind's picture
grind

I'm just trying a 40% semolina sour/yeast dough as I write.  It sure is different to work with.  Afraid that it could not take a full development in the mixer, I mixed it to the shaggy mess stage and have been folding etc to further develop the gluten.  Fingers crossed, although I'm doubtful that I'll be happy.  It feels sooo delicate, even timid.  Wish me luck, grind.

Frequent Flyer's picture
Frequent Flyer

After Postal Grunt mentioned durum wheat at Costco, I bought a big bag and tried it last night in a 50% whole wheat loaf.  I made a sponge with the whole wheat (King Arthur) and half the yeast and let it sit for about 1.5 hours and made the dough, mixing in a kitchenaid mixer.  After a 20 minute rest, I kneaded for 10 minutes as it approached a windowpane (rushed for time) and chilled for a while in the fridge.  I shaped and retarded overnight. 


Durum flour:    250 g


Whole wheat:  250 g


water:             350 g 


Molasses:        28 g


Oil:                 28 g


yeast:             7 g


salt:                7 g


I've made prettier loaves, but the taste was unusual but in a good way.  The dough handled pretty much like the other 50% whole wheats I've made. 


ff