29/05/2017
Tried Kamut flour the very first time for bread baking. Not sure what to think of it considering all the singing and dancing I heard from the internet fellow bakers. For me, kamut gives a dough which is like rye does, sticky, not elastic/stretchy (very short gluten strands). But, the baked products are better than the dough feels, closed crumb texture but light/airy tasting.
I don't think I will use it for everyday bread again. I am quite visual when it comes to cooking and baking. I like my big bubbles in the baked bread! I will use it instead for pasta or brioche. It's also very expensive so I will not buy it again after finishing this bag. Good to know you, Kamut.
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