Since using both durum and kamut, I find very little noticeable differences so decided recently to to merge the two in baking some Sicilian semolina and a pane di Matera. I used the kamut as the fermentation in the form of a pasta madre, with 50% hydration. The Senatore Cappelli I used is heritage durum and it's pricey, so I combined it with some kamut. What I got were two very tasty specimens, with different crumb structure, but with beautiful sunny yellow color.