A Stir The Pots Post


by | Jan 29, 2015 | Bread, Kamut

My recent loaf of bread with my milled kamut, I increased my levain to 50% in the final mix with a  firm starter, which made for a lighter crumb, delicious and deep flavors.  Depending on times, hydration and  feeding schedule of levains , this was my happy result with kamut!



1 Comment

  1. MC

    Beautiful! Amazing crumb…


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