Spelt Wheat—an Ancient Grain for Your Kitchen
As an ancient grain, spelt has never disappeared from the world food scene, but it did fall out of...
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Author: Darryl Alder
Khorasan (or Kamut®) Sourdough Bread
Khorasan is an Ancient Grain with a nutty flavor. Its berries (kernels) about twice a large as wheat. The flour is lower in gluten and golden in color. However, I must admit, after some research I was a little intimidated to even try baking with, Khorasan. But the third time was the charm; skip my first two tries and go straight to the last one for best results.
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Stretch and Fold Technique for Sourdough Bread Making
When it comes to making bread, the stretch and fold technique in making sourdough is a crucial step to baking great bread at home. This process replaces kneading in a conventional yeasted bread but is vital in developing gluten to trap the gases from fermentation for a light, airy loaf.
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Khorasan Wheat—an Ancient Grain
Khorasan is an ancient relative of modern wheat. Its berries are larger and are packed with more protein. They impart a rich, nutty flavor in baking.
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Einkorn— Ancient Grain for Sourdough Bread
Einkorn flour is certainly no stranger in my kitchen. I grind it fresh and use it in nearly every loaf of bread I bake. As the whole-wheat component for all artisan sourdough, I like the deeper, nuttier flavor it adds; but 100% einkorn sourdough is a whole other matter.
Because einkorn’s gluten is different than modern wheat, the dough does not handle the same as other wheat flour. Kneading does it little good, as it tears apart rather than build the gluten strands we are familiar with in bread making. For that reason, many bakers add bread (strong) flour or vital gluten, both of which can ruin the value of this bread for those who are gluten-intolerant. Because water absorption with this grain is quite different, I suggest cutting water back to about 65% hydration during your learning curve; you can always add a bit more.
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