"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-10-2014, 07:35 PM   #1
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,467
Kamut - Khorasan Wheat Flour

Anyone used this?

Good, bad or indifferent?

Bought some in the health food shop.
__________________

__________________
Mad Cook is offline   Reply With Quote
Old 01-10-2014, 08:46 PM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,591
Send a message via Skype™ to taxlady
I have never used the flour, but we buy kamut bread every once in a while. It tastes pretty much like any other whole grain bread. But, it is more likely for the slices to break than with wheat bread.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-18-2014, 08:24 AM   #3
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,467
Quote:
Originally Posted by taxlady View Post
I have never used the flour, but we buy kamut bread every once in a while. It tastes pretty much like any other whole grain bread. But, it is more likely for the slices to break than with wheat bread.
Thanks Taxi. I bought it in the heat of the moment and then things got in the way and I shoved it in the freezer until "I got a round tuit". Found it this morning and remembered I'd asked on DC so came to look.

I'm not a very good wholegrain bread maker and usually include a little unbleached white flour to stabilise it, so I might experiment a bit with the kamut flour.
__________________
Mad Cook is offline   Reply With Quote
Old 01-18-2014, 09:51 AM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,591
Send a message via Skype™ to taxlady
Good luck with the bread. Adding a bit of unbleached, white flour is probably a good idea. My problem with baking whole grain breads is that they don't rise enough. I solve that by using more yeast.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
flour, wheat

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.