i am going to start using gamut khorasan wheat white flour in place of KA for tartine style loaves... does anyone have any suggestions for using this flour in this way?
thanks in advance, appreciate all of your expertise.
I've never heard of kamut white flour. I can only get it as wholegrain. Though of course there's no reason why kamut khorasan can't be white flour.
Khorasan is a whole different animal to wheat flour. It ferments quicker and the gluten is different.
My suggestion would be to get hold of the wholegrain (which is a wonderful golden colour) and use it as a replacement for the wholewheat in a tartine recipe where the wholegrain I'd up to 20% if I remember correctly . This way you're using a smaller percentage which shouldn't throw you off too much but you'll get the feel of it and appreciate it's lovely flavour. If you do go for white kamut then still stick to 20% or less to begin with.
I grind my own Kamut, and it results in a grainy, sandy textured whole flour. I suppose you could sift out some of the larger 'sand', but that would be an awful waste of the lovely yellow bran. I do make a sourdough that has 25% whole Kamut flour along with the bread flour and it makes a nice strong dough, but given the difficulties a lot of people have with the hydration level and fermentation / proofing times for Tartine bread, even with bread flour, I'd be a little leery of jumping right in with substituting all Kamut flour. Unless of course you have the time and money, and enjoy the spirit of adventure!
Is a very lovely wholegrain. It does look like an ancient form of durum wheat. I did make a kamut sourdough this weekend. Although it is a naturally sweet grain it does accentuate the tang when in a sourdough.
form of durum but we know through DNA testing that it is really the opposite, Durum is the ancient form of Kamut. It is a natural cross between T. durum and T. polonicum, So durum had to come first;
I've never heard of kamut white flour. I can only get it as wholegrain. Though of course there's no reason why kamut khorasan can't be white flour.
Khorasan is a whole different animal to wheat flour. It ferments quicker and the gluten is different.
My suggestion would be to get hold of the wholegrain (which is a wonderful golden colour) and use it as a replacement for the wholewheat in a tartine recipe where the wholegrain I'd up to 20% if I remember correctly . This way you're using a smaller percentage which shouldn't throw you off too much but you'll get the feel of it and appreciate it's lovely flavour. If you do go for white kamut then still stick to 20% or less to begin with.
KAMUT wheat white flour has been hard to find but is available from Montana Flour and Grains or Panhandle Milling.
www.montanaflour.com
www.panhandlemilling.com
I grind my own Kamut, and it results in a grainy, sandy textured whole flour. I suppose you could sift out some of the larger 'sand', but that would be an awful waste of the lovely yellow bran. I do make a sourdough that has 25% whole Kamut flour along with the bread flour and it makes a nice strong dough, but given the difficulties a lot of people have with the hydration level and fermentation / proofing times for Tartine bread, even with bread flour, I'd be a little leery of jumping right in with substituting all Kamut flour. Unless of course you have the time and money, and enjoy the spirit of adventure!
Is a very lovely wholegrain. It does look like an ancient form of durum wheat. I did make a kamut sourdough this weekend. Although it is a naturally sweet grain it does accentuate the tang when in a sourdough.
form of durum but we know through DNA testing that it is really the opposite, Durum is the ancient form of Kamut. It is a natural cross between T. durum and T. polonicum, So durum had to come first;
Happy baking
I've been looking at things upside down. Khorasan (kamut) is an ancient wheat but durum is an ancient form of kamut (is that right?).
I need a drink!
Try Montana Flour and Grain www.montanaflour.com or The Grain Brain http://www.grainbrainusa.com/white-kamut
for KAMUT(R) khorasan white flour...
J-