Now your description of semolina has me thinking. i knew it was wheat and that it was different from flour, but i didn't realize that it was a corse-ground meal. i'm wondering if just grinding my wheat berries at a much coarser setting would make a whole-wheat semolina. Do you know anything about this? Of course, i can get semolina in bulk pretty easily around here, so if that takes a particular type of machinery it's no big deal. But like most bakers, my motto is, "if i can make it, why buy it?" :-) If you can find some durum wheat berries you can make your own. Just make a coarse grind. JMD @KAF

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