Hi Kenneth, good to hear from you again...(:-o)!

"Kenneth" > wrote in message
...
....
>>Well, I can't get "Durham" ('Durum'--thanks Kenneth!) flour by
>>name
>>either, so I use 'Semolina'...the same stuff as used for pasta.
>>Far
>>as I know it's the same stuff. In any event, it works superbly!
....
> It is my understanding that Durum and Semolina are the same,
> but that one is ground finer than the other (and no, I can't
> remember which it is...<g>)
I'd "heard" that as well. As far as I can tell, the Semolina is
more coarse than what's typical for "flour". But, like I said, it
seems to work well in my recipes--and it seems to be all I can find
locally that's made from Durum wheat, so I use it as if it was just
what the doctor ordered...(:-o)!

Maybe one of these days I'll run across some "real" Durum flour and
I'll get a chance to test that theory in actual practice. I keep
looking, but I've not found any just yet.

At the moment I'm zeroing in on the "why" my heretofore faithful SD
critters aren't doing their proper job in my Jewish Rye
(http://www.innerlodge.com/Recipes/Br.../RyeBread.htm).
After years of doing it well
(http://www.innerlodge.com/pix/Bread/index.htm#JRloaf) it seems to
have taken a turn towards "the dark side" and only seems willing to
make JR hockey pucks! It makes my other breads apparently well
enough, but won't give my JR any loft of note.

I think the problem is that, through neglect (due to travel), I'd
allowed my culture to transform to where it yielded an acetone
smell. While I went through the motions and thought I'd "fixed" it,
it seems that such is not the case. I'm going through the process
of resurrecting an older sample--hopefully taken *before* that
happened--to see if that 'solves' my problem. I'd read (in this
August news group) that such an eventuality is hard or even
impossible to cure...and that one should start over.

I'll let y'all know what happens...


L8r all,
Dusty -- somewhat east of Everett, Wa. at the moment...


>
> All the best,
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."