Khorosan, aka Kamut, is similar to durum wheat. Durum is commercially used for pasta primarily. Some day that khorosan is not that good for bread. Out of curiosity, I got some khorosan flour from Azure and decided to see what it could do. First up was pancakes, where it made a yellow batter.
The finished product was pretty yellow, too; I usually make pancakes out of 100% red whole wheat.
The flavor was... ok, but nothing great. Next up was bread, baked more or less 50/50 with white bread flour.
The bread is fine structurally--the dough was a bit brittle (insofar as wet dough can have that property); it cracked a bit as I was forming it into the loaf shape before putting it in the proofing basket. But the bread itself looks pretty much like normal bread. It tastes like dry spaghetti, which validates its durum lineage. That's not necessarily the best thing in bread, IMO, but I may try pairing it with red whole wheat to see how that tastes. I'm not thinking I'm going to stock up on a lot of this.
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