When I started Aramis, I was already baking with sourdough. I just love the taste and nutritiousness of sourdough bread. Kamut is adding another layer of taste to sourdough bread with it's mild and nutty flavor, and being never modified, it is real, back to the roots, goodness.

Caractéristiques

Being a Kamut starter, Aramis has a deep golden color. When freshly fed he looks and feels more like a paste compared to my other starters.

Viscocity

Goût et saveur

Recette

Ingrédients de base

45g Kamut
55g Water
20g Starter

Ingrédients pour nourrir le levain

For production: I dissolve 20g starter in 55 gr water (Evian), then add 45 gr of Kamut/Khorasan flour. If Aramis has to be in the refrigerator for more than a few days, I make him a stiff starter with 30gr water, 20 gr starter and 55 gr Kamut/Khorasan flour.