Recipe of Perfect 50% Kamut Sourdough bread - Card template

50% Kamut Sourdough bread. Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Add the starter and salt to the dough, folding it into the mix. Using a stiff spatula or a spoon, mix everything until it looks like torn up pieces.

The kamut makes the loaf much denser, so no big holes this time, but a nice textured crumb nonetheless. Whilst this has a distinct flavour, I think I prefer the straight kamut, simply because it's so different in both texture and flavour. I, too, experiment with those yeasts.

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, 50% kamut sourdough bread. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Add the starter and salt to the dough, folding it into the mix. Using a stiff spatula or a spoon, mix everything until it looks like torn up pieces.

50% Kamut Sourdough bread is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes delicious. 50% Kamut Sourdough bread is something which I have loved my whole life. They're fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook 50% kamut sourdough bread using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make 50% Kamut Sourdough bread:

1. Get of Sponge.
2. Prepare 1 1/2 cup of Organic Kamut flour.
3. Get 1 1/2 cup of organic all purpose flour.
4. Get 1 1/2 cup of water.
5. Take 1 1/2 cup of fed sourdough starte*.
6. Prepare of Dough.
7. Prepare 1 tbsp of organic sugar.
8. Prepare 2 tsp of salt.
9. Take 1 tbsp of water.
10. Take 1 cup of organic all purpose flour.
11. Take 1 cup of organic kamut flour.

The failed loaves still taste good, just a bit on the flat side. Today's bread was with two starters…whole wheat and a rye left overnight to grow. "La Fanette" is a bread I've made with and without success. The spelt I used was whole grain, no white sifted or milled white spelt. The finished product was so perfect and the flavors from whole grains made this a pleasure in texture and taste.

Steps to make 50% Kamut Sourdough bread:

1. * Fed starter: prep your starter 8 hours. put 3/4 cup starter, 3/4 all purpose flour, 3/4 water. mix well with wooden spoon and let sit at 70 degrees in plastic or glass bowl covered for 8 hours..
2. take out 1 1/2 cups starter and mix with 1 1/2 cups water and 1 1/2 cups kamut flour and 1 1/2 cups all purpose flour. mix very well until sponge is evenly mixed and sticky. cover and let sit at 70 degrees for 4-5 hours. then place sponge in refrigerator for 12-16 hours. no more than that do to gluten breakdown of kamut flour..
3. pull sponge from refrigerator. on top of sponge sprinkle sugar, salt, and ONLY 1 tbs water. 1/2 cup kamut and 1/2 cup all purpose. add kamut flour as needed for kneading. knead well, don't be shy. put in greased bowl for enough time for dough to double. about 2 hours. cover..
4. deflate dough. shape into 4 rolls. cover rerise for about 1.5 hours. preheat oven at 425. bake 25-30 min or until deep golden brown. spray with water every 5 min..

After months of waiting, the grains I ordered overseas arrived! Sourdough bread uses fermentation with naturally occurring bacteria and fungi. The baker maintains a live culture and feeds it flour daily. But the modern wheat helps strengthen the gluten structure so that we still end up with a nice buoyant crumb. Step one: feed the sourdough starter.

So that's going to wrap this up for this special food 50% kamut sourdough bread recipe. Thank you very much for your time. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!