Our organic Sifted Durum is very versatile, and you can substitute it for about 30% of the bread flour you normally use in yeast or sourdough breads. It also adds a rich taste and golden color to cakes, cookies, biscuits, quick breads and more.We mill this flour from Durum, an ancient grain closely related to Emmer. It's very high in protein, but has lower gluten potential than our High-Protein Flour. When milling this flour, we run the ancient grain Durum berries through our stone mill to make Semolina, which consists of particles of the outermost, hardest part of the endosperm. In the process, the softer, finer particles of endosperm, along with minute particles of bran, remain. This becomes our silky, fine-textured Sifted Durum, which is similar to an 80% extraction flour. It is also similar to semolina rimacinata in terms of specifications, and can be used in any recipe calling for that, or for “extra fancy durum flour." Here are some great recipes we developed especially for our Sifted Durum:Apple and Almond Cake, recipe by Martin Sorge, winner of the Great American Baking Show!Sifted Durum Sourdough Crunchy Golden Biscuits Zesty Orange Crumb Cake Linzer Cookies Egg Gnocchi
