My wife has decided she really doesn't like the semolina bread made with the whole grain durum flour, though she likes the honey wheat bread, which is 50% whole grain wheat; maybe I just need to add a bit more honey to it?
Anyway, I will be looking for a reasonably priced source for semolina that is mostly endosperm. I may wind up just ordering another 50 pound bag of it if I can't come up with a more local source.