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 Let's Talk Flour
 Wheat Flours (whole & white)
 White Kamut Flour
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aragornbuff
3 Posts
Rachel
Fresno Ohio
USA

Posted - Aug 10 2019 :  1:57:12 PM  Show Profile  Reply with Quote
Hello,

I just started my counter mother with Kamut White flour. It seems to be working well. I was wondering if it will work the same as the white wheat flour that you sell. I wanted to make white sourdough bread, but the shipping was too expensive to buy the white flour that you sell. Will I be able to use the white kamut the same as you use the white wheat flour in your recipes?

Rachel L

Ashley
425 Posts
Ashley
MOSCOW Idaho
USA

Posted - Aug 12 2019 :  09:21:05 AM  Show Profile  Reply with Quote
Hi Rachel,

We've only used the whole-wheat version of Kamut flour for mothers, so I'm not familiar with how a white Kamut flour will perform. So far, how is the consistency of your mother? The biggest hurdle you will have is getting the flour-to-liquid ratios right.

Ashley Ogle
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aragornbuff
3 Posts
Rachel
Fresno Ohio
USA

Posted - Aug 12 2019 :  09:52:16 AM  Show Profile  Reply with Quote
Right now the consistency is a little thicker than a typical pancake batter. It looks the same as the pictures in the book on page 29. Would it be better if I purchased the whole wheat kamut and used that instead? I wanted a lighter bread and was not sure if the whole wheat kamut was light enough.

I also saw an option for bolted flour on breadtopia. It says that bolted flour is lighter than whole wheat, but still has more nutrients than white flour. Is this the process used to make the White Flour from Barron Flour Mill? If so, I was considering using this in replacement for the white flour and just adding it to my counter mother that I already started.

Rachel L
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aragornbuff
3 Posts
Rachel
Fresno Ohio
USA

Posted - Sep 04 2019 :  5:57:17 PM  Show Profile  Reply with Quote
I have been using my white kamut for 3 weeks now and it has been working well. I have between 5 1/2 -6 cups of batter that I add 1 1/4- 1 1/2 cups flour to to make the beginner Batter Bread.
The first week my mother was very bubbly and active so I tried to make bread with it, but it did not rise well. It had a pleasant sour taste. The second week it was also bubbly and had the consistency of thick pancake batter. The bread that I made from the mother rose more than before, but it was still an inch from the top of the pan. This past week my starter was not quite so bubbly (which I think was due to the cooler temperature (no longer in the 80s, but 75). Once again, my bread only rose up to an inch below the rim of the pan. Does it sound as though my mother is doing well. Or should it be more active and rise better by the third week? Or maybe I should let it rise longer. I also thought that perhaps I am not adding enough flour when I mix the batter since I am not sure whether or not it is a cream cheese consistency.

Rachel L
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Ashley
425 Posts
Ashley
MOSCOW Idaho
USA

Posted - Sep 06 2019 :  09:28:52 AM  Show Profile  Reply with Quote
It sounds like your mother is progressing. The third week setback could be to cooler temps, like you said. As far as the consistency, you want the batter bread to be pretty moist, but if it's too moist it will have trouble rising. After adding the flour, if you gently tap your bowl, it shouldn't jiggle.

Ashley Ogle
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