Mucking around with Kamut flour - Attempt 5
This was Kamut and Spelt starter.
This one over fermented from the starter right through to being overproofed and it didn't expand through the scoring.
Wonderful scent, crunch and tang.
You can really see the difference in colour and texture between my Kamut flour & starter loaf at 73% hydration from the weekend.
Next loaf is back to basics I think - my base starter and 100% bakers flour as I miss my high loaves.
En anden surdej med kamut med. Det smager vidunderligt, men jeg kan godt lide højere brød