Semolina and Durum flour interchangeable by weight?

Hi,

I apologize if this question has been answered before but I just couldn’t find it anywhere here.

I want to make this Semolina Bread

252 g flour

252 g semolina

*recipe uses the coarse semolina not durum flour*

302 g water

13 g (2-1/8 t.) salt

151 g mature 100%-hydration sourdough starter

60 g olive oil

seeds for topping (I used equal parts sesame and fennel)

I’m not sure if using Durum flour, which is what I have on hand, would work as a 1:1 swap here. I called the KA

hotline and they say yes, use the same amount by weight. Still, I’d appreciate it if somebody could confirm it or deny it.

Thanks ;)

There are different grades for semolina too, from fine to coarse. Fine semolina should be interchangeable but the really coarse type will be tricky(er). I don't think you mean coarse semolina though but rather 'coarse in comparison to durum flour'.

Durum flour is basically re-milled semolina. The recipe calls for semolina (although it should be said that these terms are often interchangeable, rightly or wrongly so, and sometimes they mean durum flour) and you have durum flour. If a recipe calls for durum flour and you have semolina then you might need less water. So vice versa might mean you'll need more water. When altering the hydration it's always better to work up so you have an advantage point here. Stick to the recipe and if you feel it needs more water then slowly add in more, little by little, till it feels right.

You will most probably find you won't need to change anything at all though.

Hi Abe,

Thanks for your response. You’re right about durum needing more water, I’ve just mixed the flour and water for the autolyse and I’ve noticed it feels too dry. I’ll wait until the mixing of the dough to see if I need to add more water than what the rec calls for, little by little.

Hi Abe,