Enjoyed my first bake with whole khorasan. The crumb has a beautiful yellow hue and the crust darkened and crisped much better than other flours I’ve tried thus far. Flavor is pleasant, more mild than I’d expected. Really looking forward to working with it more. These two are 30% whole khorasan, 70% bread flour.
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I know Kamut is a registered trademark in the US. (And I think the Kamut strain of Khorasan wheat is patented.)
But I don't know how to obtain non-Kamut Khorasan wheat here in the US.
Are you in the US?
And by your use of "Khorasan" do you mean to say it is not the Kamut variety?
What/where is your source/supply, if I may ask?
Great looking bake Scoots, do you mind sharing your recipe/methods? I haven’t been able to find Khorasan yet here in Toronto, but I’m interested in baking with it eventually.
Benny
Benny, In the US, Khorasan wheat is grown and sold under the name Kamut. It's a registered trademark, and I think patent too, for a certain strain of Khorasan wheat.
I am open to new information, but so far, I am not aware of any non-Kamut Khorasan wheat grown in the US.
And I know Canada prohibits (or highly tariffs) the importation of wheat and wheat flour in order to protect Canadian farmers.
But, maybe the owners of the Kamut patent have licensed Kamut to be grown in Canada. If so, you might find it under that name.
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On a tangential note, Kamut/Khorasan is very close to durum. So if you want an approximate substitute, maybe try some durum flour from one of your local Indian (South Asian) grocery stores. It comes in both refined, and high extraction varieties. Sher Brar Mills is a Canadian source of durum flour that can usually be found in Indian grocery stores.
Helpful and useful information as always Dave, thanks for taking the time to post it.
Benny
I happened upon Kamut in Toronto finally in a new grocery store, nice organic whole grain Kamut. This is now on my list of things to bake in the future.
Benny
Send a crumb shot when you cut into it!
Khorasan is a lovely flour to work with but if you make a higher percentage khorasan to bread flour or even 100% it makes a very extensible dough that is better suited to flat loaves.
Thanks all. This flour is from central milling.
kamut is indeed a patented Khorasan variety though I think only very slightly different than other Khorasan varieties available, if at all. It’s patented by Bob Quinn, one of Montana’s first organic farmers. He also mandates organic cultivation for anyone who wants to grow it which is pretty cool.
formula below. Process is autolyse 45mins, stretch and folds every half hour for about 3hrs. Into the fridge overnight. Shape cold next day and proof for 3-3.5hrs, bake in DO 20 mins lid on at 500, 20 mins lid off at 450.
Thanks for sharing your methods.
I’m finally starting to use my Kamut flour. I have a 20% Kamut sourdough in bulk fermentation now. Love the colour of the flour and hoping to like the results of this eventual bake. Thanks again for sharing your formula.