Comments on: 4S Bread

By: Johan

Johan — Mon, 26 May 2008 18:25:06 +0000

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

Susan — Sat, 24 May 2008 00:53:29 +0000

Jane, I don’t know! Any other French readers out there who can help?

By: Jane

Jane — Thu, 22 May 2008 17:20:01 +0000

I still haven’t figured out what semolina is in France. Do you know? I love bread with spelt in it.

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Thu, 10 Apr 2008 21:51:27 +0000

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

Susan — Thu, 10 Apr 2008 14:03:49 +0000

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

Lori — Thu, 10 Apr 2008 01:00:50 +0000

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

Abbey — Wed, 09 Apr 2008 02:12:52 +0000

You recommend coarse semolina? Is this the flour that is actually marked semolina instead of the more finely textured durum wheat?

By: Mimi

Mimi — Wed, 09 Apr 2008 01:27:33 +0000

I think I need to go find some spelt and semolina. Those loaves are tasty looking!

By: Hillary

Hillary — Tue, 08 Apr 2008 21:00:58 +0000

I’m not excited to have to take a break from your site for the 8 days of Passover!

By: Susan

Susan — Tue, 08 Apr 2008 19:01:23 +0000

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!