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?
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.
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.