I found myself buying huge amounts of semolina. And then I found my kitchen with bags of semolina lying around. Semolina breads are a favorite. I use them for everything, mainly bruschettas. A piece of toasted bread topped with almost anything is a good lunch or snack. I had planned to bake, very often, bread that is 100% semolina. I did a few times. But it dries out very quickly. It was hard for me to keep up, with the eating I mean. So the compromise was to find a bread that had semolina and bread flour. I found it, and it´s perfect with oh-so-many dishes. Everything turned out well; except for my pounds of semolina. I look at the bag and really don´t see it decreasing much. Optical tricks I suppose.
Semolina is a very fine textured flour made from durum wheat used mainly to make dried pasta. It has a nutty undertone and gives bread a golden hue that´s very welcomed. It has a thin, crisp, crackling crust unlike any other. It makes the best croutons.