Just got off the phone with King Arthur Baking Co and placed an order for a 3 pound bag of semolina to be used in a lemon, olive oil, semolina cake recipe I had recently clipped. The woman on the phone was adamant that semolina and semolina flour were the same thing. I had my doubts, but she was *certain* Well, my compuer is finally up and running and I've done a bit of research and it seems like semolina flour is a blend. I am thinking straight semolina is going to be very coarse and not appropriate for a cake.
Can I put it in the blender to make it finer? Is semolina flour mixed with regular flour?
Please help this confused 'hound out :)