Is there a difference between Khorasan and Durum with respect to bread baking as they are closely related? On Breadtopia’s Store there isn’t much said about bread baking with the Khorasan specifically. Durum on the other hand says high protein, poor gluten development.
I recently have been experimenting with my milk bread using organic white & Durum 50/50 with exceptional rise. I changed my pizza dough recipe to 40% whole grain organic white and 60% Whole grain Durum for an exceptional crust and crumb with large holes in the pizza bone like you would find in dough made with bread flour. I did add 1% barley malt to the mix so it may have had a bit to do with the crust though. Afraid to make without the malt as now it comes out so good.
So back to my question: is there much of a difference between them? And am I experiencing such good results even though the small amount of white flour? Most recipes I have seen use about 25% Durum to the mix.