Kamut Levain

Though both spelt & kamut are acient grains, the flavor of kamut is light instead of being as strong as spelt. It also has a unique flavor that many resources describe as buttery. I cannot think of the best description to the flavor now, but I think there is another flavor besides buttery. Anyway, Kamut’s light flavor is good for summer.

This bread is made of starter, and I think the sour taste has overwhelmed Kamut’s light flavor, even though I did not retard the dough overnight. Hence I would prefer to prepare a less sour levain next time or try baking with pate ferment.

Also, I sprinkled the dough with Kamut instead of plain flour. However the taste is just similar to plain flour even after baking.

Recipe: “Local Breads” by Daniel Leader

Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: