Not much to say about this loaf. Some might think that's a good thing.
Clerk at the store where I got this kamut flour asked me why I use it, and I said that it tastes good, so it is worth it. However, this time I used it, the loaf tasted rather bland.
Not sure why, exactly. Was it because my taste buds had been given a recent zing through the increased sour taste of Whitley's loaf, or because of the many garlic breads I've been experimenting with?
- 70% ww flour
- 30% kamut flour
- 2% salt
- 20% sourdough starter
- 5% wheat germ
- 75% hydration
Nothing wrong with these loaves, they were just blah. Or is that bleh? Or meh?
Bland Bread, Bland Bread, Bland Bread.
Meh. I think I heard a 'blah' in there.
Notes to Myself
- Semolina tastes better than kamut