Thanks, for the nice comments, I have no idea what durum I use. I buy it from broken down 50# bags at Bova. 10#'s usually lasts a while for me. You can tell if it is durum because it feels and looks like regular flour but has a yellow hue. Semolina is a much coarser grind, closer to corn meal. I am sure yours is good, as long as it appears powdery like flower. Durum is week for trapping bubbles so it needs to be used with a higher protein flour to get a good rise. Next time I am going to try and cut the KABF with KASL at 50/50 to see what happens. I also ignored the bread making technique of not kneading the dough too much for a preferment. It seemed to work because I could handle the dough very well, and I got great rise with a lot of air. I use the Excel sheet so I can keep a log and insert my pictures. It's great because I can post it with out having to type in the ingredients, or technique. It seems to be more efficient. It also calculates the thickness factors and ball sizes so I do not have to use the dough tools on line. I have it set up for a thickness factor for Oz's/Sq in's for the forum, but I prefer to use grams. It is easier for me to visualize the ratio.