Our passion is great bread!
I got the urge to make these Sourdough KAMUT Crackers on Super Bowl Sunday. I started the dough a couple of days earlier and let it ferment in the refrigerator until I was ready to use it. I’ve been baking with KAMUT flour a lot lately because I bought a bunch of it from Montana Flour & Grains. The bag of whole wheat KAMUT
75% hydration KAMUT Pain Au Levain was my bread experiment last weekend. It has a very mild and wheaty flavor. The BOM (aka bread of the month) for the Artisan Bread Bakers FB Group was a 69% Hydration Pain Au Levain. My version ended up being 75% hydration because it is made with white and whole grain KAMUT, and KAMUT absorbs more water than regular
This Sourdough KAMUT Focaccia is a flatbread that’s always in fashion as far as I’m concerned. Whether it’s served as an appetizer or as a compliment to the main dish, or as the main dish, it’s such a fun bread to make and it utilizes the simplest of ingredients. I’ve made several different types of focaccias over the years, but the most memorable ones were
