Well I prepared a semolina starter yesterday all ready for baking some semolina-based bread today. Unfortunately I ran out of semolina for the final mix (bought cornmeal by mistake!) so I mixed the semolina starter into a rich sweet dough using lots of egg yolks (5), sugar, milk and butter (25ish percent).  The result was not unlike the milk loaf I made a few weeks ago only much richer. The crumb has nice colour from the semolina and egg yolks. The texture was probably the most  soft and tender that I've ever had in a bread (sourdough or commercial yeast).

The recipe as best as I can recall...

Starter:

200g Semolina 
200g Water
50g Active Starter

Final Dough:

400g Semolina Starter
450g-500g Bread Flour (I actually used some spare Tipo 00 left over from pizza making - it is roughly 11% protein)
200g Milk
150g Butter (softened at room temperature)
100g Sugar
5 Egg Yolks
5g Salt

Glaze:

2tbsp Butter (melted)
1tbsp Honey

The night before, mix together the semolina starter and leave until it reaches peak activity (it should roughly double in volume) - about 12 hours.

The following day, mix the egg yolks, sugar, milk and starter together.  Stir in the flour until you have a slack dough and leave to autolyse for 30 minutes. 

Using a mixer or frissage, gradually incorporate the butter into the dough.

Knead/mix the dough for a further couple of minutes until you obtain a smooth consistency (it will still be quite slack and sticky)

Refrigerate the dough for about 20 minutes if the butter got too warm.

Bulk ferment at room temperature for 2 hours with stretch-and-fold every half hour (very important).

Divide the dough and shape on a well floured into two loaves and leave to proof for a further 2-3 hours.

Brush the top of each loaf with milk before baking at 375F for 30-40 minutes (until a skewer comes out clean and the top is nicely browned).

After removing the loaf from the oven, brush the top with the butter/honey glaze and allow to cool completely.

Cheers

FP