Mischung

45%
38%
16%
Flüssigkeit Mehl Weitere
Aramis

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seit 2018

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.

Charakteristische Eigenschaften

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.

Geschmack und Aroma

Aramis top shot
Aramis jar shot
Aramis front shot
Aramis rising shot

Rezept

Zutaten für den Starter

  • 45g Kamut
  • 55g Water
  • 20g Starter

Zutaten für die Auffrischung

1
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.

Aufarbeitung

1
I "grew" Aramis from scratch, as I wanted to have a pure Kamut/Khorasan starter for my baking with Kamut.
45g Kamut 55g Water 20g Starter

Ergebnis

Baguette

Chewy overnight bulk fermentation sourdough Baguette
Aramis Baguette first overview

Porridge Bread

Sourdough bread made with Kamut flour and a oat porridge.
Aramis Porridge Bread first overview
Aramis Porridge Bread second overview

Quinoa Bread

Sourdough Bread made with cooked Quinoa.
Aramis Quinoa Bread first overview
Aramis Quinoa Bread second overview

Orange Bread

A zesty and very aromatic sourdough bread
Aramis Orange Bread first overview
Aramis Orange Bread second overview

Drunken Kamut

Made with beer instead of water!
Aramis Drunken Kamut first overview

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