A Stir The Pots Post

Durum & Kamut

by | Apr 26, 2014 | Kamut, Semola

Since using both durum and kamut, I find very little noticeable differences so decided recently to to merge the two in baking some Sicilian semolina and a pane di Matera. I used the kamut as the fermentation in the form of a pasta madre, with 50% hydration. The Senatore Cappelli I used is heritage durum and it's pricey, so I combined it with some kamut. What I got were two very tasty specimens, with different crumb structure, but with beautiful sunny yellow color.

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