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Semolina Flour

Coarse-ground durum wheat flour with golden color. Adds crunch and chew to sourdough when used in blends.

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13.3g
Protein / 100g
60–70%
Hydration Range
strong
Gluten Strength
50%
Max in Blend

Nutrition Facts (per 100g)

Calories358 kcal
Protein13.3g
Carbohydrates72.0g
Dietary Fiber3.7g
Total Fat1.84g
Iron2.43mg

Source: USDA FoodData Central (FDC #2003589) — Foundation data

Sourdough Baking Guide

Hydration

Reduce hydration 5–8% — semolina absorbs water slowly and dough stiffens as it hydrates.

Recommended range: 60–70%

Gluten

Strong — excellent for sourdough structure

Fermentation Speed

Ferments at standard speed, similar to bread flour.

Tips

  • 1.Best at 20–40% blended with bread flour for added chew and golden color.
  • 2.Absorbs water slowly — autolyse for 30–60 minutes before mixing.
  • 3.Creates a beautiful golden crust and slightly sweet flavor.
  • 4.Used in traditional Italian durum breads (Pane di Altamura).

Related Flours

Bread Flour

12.0g protein

Dark Rye Flour

15.9g protein

Light Rye Flour

9.8g protein

Oat Flour

13.2g protein

Try a Recipe

500g at 75% → 1000g at 70% → ← All flours

Sources