Kamut Flour
Equipment Needed
Kitchen scales
Large mixing bowl
Clean plastic bag
Banneton 21cm diameter
Bread lame (or razor blade)
Enamel roasting tin with lid
Baking paper (please don’t use greasproof paper as it’s not none stick)
Oven gloves
Cooling rack
Ingredients Needed
Starter, fed and ready to use – see my pages on starters and starter care
Strong white bread flour – I like to use Bacheldre Watermill Organic Stoneground Strong Unbleached flour
Water – either boiled and cooled to room temp, or filtered
Salt – I prefer to use sea salt and not table salt
Rice flour – used for dusting bannetons
The Recipe
Kamut Flour Sourdough (makes 2 loaves)
150g ripe and ready starter
655g lukewarm water
648g white bread flour
93g kamut flour
47g rye flour
139g whole meal flour
20g tsp salt
Extra flour for dusting and rice flour for dusting the banneton
Kamut Flour Sourdough
Kamut Flour Sourdough method coming soon
Flour salt and water
Sourdough Bread Artisan Bread Bakery Blog
Made with the simple basic ingredients of flour, water and salt; there are three distinct stages to making a sourdough loaf (1) The Starter (2) The Ferment and (3) The Dough itself.
www.sourdoughbread.co.uk
A little bit about this site
I want to offer and share information, tips, techniques, recipes and tools for the home baker, with an above average interest in the art of sourdough bread making.