Durum vs Semolina
My apologies up front to all.. I am new to this and not even sure I'm using the site blog correctly.
I am extremely new to the world of bread. After reading several books and the information contained on this site, I am super motivated to dig in!!!
I have done an exhaustive search to figure out whether I should be using Semolina or Durum (fancy/extra fancy) in a recipe - many of you are likely familiar with the recipe for "Pane di Altamura" in D. Leader's LOCAL BREADS.
After my research, I know the difference between Durum and Semolina. My confusion comes in when I read the recipe and it lists the ingredient as "Fine semolina (durum) flour." Question is: which one do I use? Semolina or durum? Is it confusing or am I as simple minded as my wife occasionally reminds me that I am?
Both are readily available but I'd rather not spend the extra money on something I will get little/no use out of (until I get comfortable baking).
Bottom Line: When I go to the KAF website, do I want to purchase the "Extra Fancy Durum" or do I want the "Semolina" flour for the above recipe? Both are in 3 pound bags and similarly priced.
A follow-on question if I may... will I, as an extremely novice (i.e. BRAND NEW) baker, find better use for the Durum or Semolina in future attempts at the perfect loaf?
I sincerely appreciate any inputs and really enjoy all of your shared information!