Semolina Sourdough Bread
After reading several older posts about using semolina and sourdough I attempted my own entry-level version. About 26% semolina and the rest white bread flour. Next experiment I will up the semolina to about 40%. The finished loaf turned out good but the flavor is great! The crust is crunchy/chewy and the crumb is moist and tender but hearty. Just a hint of yellow coloration from the semolina. Try adding semolina to your regular sourdough recipe in place of some of the white bread flour and/or other flours. The Red Mill semolina flour I used is actually very fine "meal" and not really flour.
Sic Semper Panem!