Age
6Years
Color
Country of origin Canada
Taste
& Flavour
Mixture
45%
38%
16%
Liquid
Flour
Other
Aramis
Since 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.
Characteristics
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.
Taste & flavour
Recipe
Starting ingredients
- 45g Kamut
- 55g Water
- 20g Starter
Feeding ingredients
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.
Working method
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
Result
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!
