Alter
6Jahre
Farbe
Ursprungsland Kanada
Geschmack
und Aroma
Mischung
45%
38%
16%
Flüssigkeit
Mehl
Weitere
Aramis
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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
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
Porridge Bread
Sourdough bread made with Kamut flour and a oat porridge.
Quinoa Bread
Sourdough Bread made with cooked Quinoa.
Orange Bread
A zesty and very aromatic sourdough bread
Drunken Kamut
Made with beer instead of water!
