Hi, I'm sanni and new here. I just love this site. I'm located in schleswig-holstein (maybe holstein cattle mean anything to you) and i've beenbaking half-professional for a long time, learning my basics from the internet and peter reinharts books.
so here'S my question: i'd like to make the semolina toast, i think on thegreenbakers site - it seems to be very close to my favorite white bread from a local bakery. but i can't get durum flour here, europe's soils are so worn out you can only grow soft wheat. the only hard wheat thing i get is "hartweizengrieß" which is made from hard wheat but has the texture of fine polenta, so it'S not flour rather grits. in crust and crumb there's a sicilian bread using 50% regular flour and 50% semolina which i love. so iwonder if i should make the bread using 100% semolina or 50/50 or other percentages. can anyone help on this??? i don't really understand baker'S percentage so gram measures would be great.
happy to have found this site, thanks, sanni