Sourdough bread has a characteristic tangy taste.
Sourdough bread is made with a different technique than other types of bread. Sourdough is always a fermented sourdough starter, rather than with a package of yeast. The starter can be preserved and kept for years to make many loaves of sourdough bread. If you want to make sourdough, you can buy starter, or you can make your own from any type of flour. If you want to make a sourdough bread from kamut flour, an ancient Egyptian form of wheat, making your own is easier than locating a pre-made starter that uses kamut.
Instructions
1. Mix two cups of kamut flour with 1-1/2 cups of warm water in a medium mixing bowl. The water should be warm but not hot, or the yeast will not be able to grow.
2. Mix vigorously with a wooden spoon, incorporating as much air as possible, until the mixture has the consistency of a thick pancake batter. The air in the batter contains natural yeasts, which will begin to grow in the batter.
3. Let the mixture sit uncovered in a warm place for several days. Stir the mixture twice a day, giving a quick, vigorous stir or two each time. Feed the mixture every 12 hours with another cup of kamut flour and 3/4 cup warm water.
4. Continue feeding for two or three days, until bubbles form on the surface and the mixture has a layer of foam five centimeters deep on the surface. The mixture is now an active starter and is ready to use for baking.
Tags: kamut flour, made with, make sourdough, Sourdough bread, sourdough bread
