Comments on: 4S Bread http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/ Notes from my kitchen, in which I bake bread and raise a few other matters Mon, 06 Oct 2008 19:56:56 +0000 http://wordpress.org/?v=2.6.1 By: Johan http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3474 Johan Mon, 26 May 2008 18:25:06 +0000 http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3474 I think semolina is what we call "Durum vete" in Sweden, and the French might call it "blé dur" as far as I have been able to learn by googling. I think semolina is what we call “Durum vete” in Sweden, and the French might call it “blé dur” as far as I have been able to learn by googling.

]]> By: Susan http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3448 Susan Sat, 24 May 2008 00:53:29 +0000 http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3448 Jane, I don't know! Any other French readers out there who can help? Jane, I don’t know! Any other French readers out there who can help?

]]> By: Jane http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3441 Jane Thu, 22 May 2008 17:20:01 +0000 http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3441 I still haven't figured out what semolina is in France. Do you know? I love bread with spelt in it. I still haven’t figured out what semolina is in France. Do you know? I love bread with spelt in it.

]]> By: MyKitchenInHalfCups http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3104 MyKitchenInHalfCups Thu, 10 Apr 2008 21:51:27 +0000 http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3104 Lack of definition is minor when the taste test passed! I really have got to get into some of these more unusual flours! This one is beautiful Susan. Lack of definition is minor when the taste test passed! I really have got to get into some of these more unusual flours! This one is beautiful Susan.

]]> By: Susan http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3099 Susan Thu, 10 Apr 2008 14:03:49 +0000 http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3099 Hillary, I wish you a blessed Passover. Mimi, thank you. You should have no trouble finding these flours where you live. Abbey, my understanding is that the terms "semolina" and "durum flour" can both be used for either one, depending on what region of the country you live in. Here, yes, "semolina" refers to the coarsely-ground durum wheat (resembles fine cornmeal) whereas "durum flour" refers to the more finely ground one. In some areas it's the opposite. Lori, hmm, are your loaves drying out? I'll be curious to know how this one works for you. Hillary, I wish you a blessed Passover.

Mimi, thank you. You should have no trouble finding these flours where you live.

Abbey, my understanding is that the terms “semolina” and “durum flour” can both be used for either one, depending on what region of the country you live in. Here, yes, “semolina” refers to the coarsely-ground durum wheat (resembles fine cornmeal) whereas “durum flour” refers to the more finely ground one. In some areas it’s the opposite.

Lori, hmm, are your loaves drying out? I’ll be curious to know how this one works for you.

]]> By: Lori http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3096 Lori Thu, 10 Apr 2008 01:00:50 +0000 http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3096 Looks great! I will have to try this recipe. i have been recently frustrated with my loves. On the second day they seem to fall apart so easily when trying to make a sandwich. 3 different recipes all had the same effect. I will try yours to see if that happens again. Looks great! I will have to try this recipe. i have been recently frustrated with my loves. On the second day they seem to fall apart so easily when trying to make a sandwich. 3 different recipes all had the same effect. I will try yours to see if that happens again.

]]> By: Abbey http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3091 Abbey Wed, 09 Apr 2008 02:12:52 +0000 http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3091 You recommend coarse semolina? Is this the flour that is actually marked semolina instead of the more finely textured durum wheat? You recommend coarse semolina? Is this the flour that is actually marked semolina instead of the more finely textured durum wheat?

]]> By: Mimi http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3090 Mimi Wed, 09 Apr 2008 01:27:33 +0000 http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3090 I think I need to go find some spelt and semolina. Those loaves are tasty looking! I think I need to go find some spelt and semolina. Those loaves are tasty looking!

]]> By: Hillary http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3088 Hillary Tue, 08 Apr 2008 21:00:58 +0000 http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3088 I'm not excited to have to take a break from your site for the 8 days of Passover! I’m not excited to have to take a break from your site for the 8 days of Passover!

]]> By: Susan http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3087 Susan Tue, 08 Apr 2008 19:01:23 +0000 http://www.wildyeastblog.com/2008/04/07/sesame-semolina-spelt/#comment-3087 Barbara, welcome and thanks! I hope your guests enjoy it. Katy, it's interesting how brand loyalties can be so fierce, isn't it? If you're ever stuck for flour and can't find your favorite KA, I recommend giving Gold Medal Harvest King a try. QJones, quite right. Welcome! Astrid, thank you! Michelle, it's never too late to make friends with yeast! Melissa, as you know, one week-long <a href="http://www.sfbi.com" rel="nofollow">SFBI</a> course adds years to one's baking "experience." So I cheated! Barbara, welcome and thanks! I hope your guests enjoy it.

Katy, it’s interesting how brand loyalties can be so fierce, isn’t it? If you’re ever stuck for flour and can’t find your favorite KA, I recommend giving Gold Medal Harvest King a try.

QJones, quite right. Welcome!

Astrid, thank you!

Michelle, it’s never too late to make friends with yeast!

Melissa, as you know, one week-long SFBI course adds years to one’s baking “experience.” So I cheated!

]]>