Next Community Bake coming up in a few days.
For the next community bake I'll be featuring Semolina and its related grains. If you wish to participate and don't have, or can't source, the very finely ground semolina/durum wheat, there will be mentioned a few alternative grains that can/may be used in its place.
All of the featured breads have unique characteristics from one another, with three embedded on the CB posting and an additional two on my corresponding blog entry, where all will be located as well, along with all formulae.
I know that there are some semolina/durum wheat aficionados amongst us, and hopefully we can pull the curious others into our CB lair, and perhaps those who may be too hesitant to take that first semolina step by themselves.
I promise that each of these five breads is totally different than any other, and I'll be highlighting the posts of some of our TFL brethren as examples of their bakes and experiences.
Looking forward to seeing your handiwork and craftsmanship in the CB.
Monday morning edit. Further note on the grain.Durum vs Semolina
A bi-product of the milling process to create semolina is durum flour, an even finer flour. Durum flour may be milled multiple times once separated from the coarse wheat middlings (semolina). Durum flour is quite fine and resembles more traditional baking flour, whereas semolina flour is much coarser. However, both flours still have high gluten and protein contents. Both semolina flour and durum flour are used to make pastas and bread, though durum flour maybe be used more often for bread-making