About
<p>my sourdough, my cheese, my sauerkraut</p>
<p>80% hydration; 50/50 white/wholemeal</p>
I was inspired by other threads on this site, to try kamut flour again; a previous attempt had not been too successful. This time...
<p>60% kamut, 86% hydration - crumb</p>
<p>60% kamut, 85% hydration</p>
<p>standard sourdough crumb</p>
<p>my standard sourdough</p>
