Today's baking included my first ever semolina bread. I used a combination of 00 flour and semolina (not semolina/durum flour but the slightly grainier but still quite finely ground semolina used for making pasta etc.)  While things came out OK, the semolina dough took a long time to rise and there were still some fairly dense patches in the final bread. 

I also improvised an olive sourdough bread from white starter, AP flour, whole spelt and whole rye (and olives of course!)  It came out surprisingly well. 

--FP