Rustic White Kamut Sour Dough Bread







    • 1 round or oblong loaf


    • 6 days (starter) + overnight(bread)

    Day 1

    • ½ cup White Kamut Flour
    • 1/2 cup lukewarm water
    • To begin the starter, mix flour and water together in a medium bowl. (use plastic or glass only). Cover top of bowl lightly with plastic. Set aside in a warm, no draft place.
    • Keep a record of your progress Day 1 through day 6. Cross off each day when you add in more flour and water. Day 1 would not start until the following day after adding in the second amount of flour and water. (If you forget and miss a day, not to worry, just continue the process).

    Day 2

    • Add to the starter:
    • ½ cup White Kamut Flour
    • 1/2 cup lukewarm water.
    • Mix.
    • Cover loosely with plastic and set aside again in a warm, draft free place.

    Day 3 same as above

      Day 4 same as above

        Day 5 same as above.

          Day 6

          • As soon as you feed it once again, you have completed your sour dough strter. Wait a few hours (until it gets bubbly). To make sure your starter is ready, give it this test (may do this every time before making bread): Drop a spoonful of starter into a glass of room temperature water; if itbounces quickly to the top, then its ready. If it sinks to the bottom, then you need to feed it before you use it. Let sit 1-2 hours (until bubbly), then test again.


          Time: 6 hours overnight to make bread
          Servings 1 loaf


          • 1 ½ cups water
          • ½ cup White Kamut Sour Dough Starter above
          • 3 cups White Kamut Flour may need up to 3 ½ cups
          • 2 teaspoons French gray coarse salt sea salt


          • Measure 1 ½ cups lukewarm water in a small bowl. Stir the starter gently, then measure out ½ cup starter and pour this into the water. Stir until combined. Pour the remaining starter into a jar and tighten with a lid. Place in refrigerator. (The first time that you use your starter, you don’t need to feed it before placing it in the refrigerator. On all other occasions you will need to feed your starter after you remove the ½ cup starter with ½ cup White Kamut Flour and 1/2 cup water. Stir together. Let sit at room temperature for a few hours with lid a-jar. Tighten the lid and place in refrigerator).
          • In a medium size bowl or the bowl of your electric mixer, combine 3 cups White Kamut Flour and 2 teaspoons salt then add the water sour dough mixture. (We like to mix by hand, using a wooden spoon or dough hook). Stir the dough until it is well mixed. Put a dusting of flour onto your surface then pour out the dough. Begin kneading the dough for up to 20 minutes. Add up to ½ cup more flour in total, 1 Tablespoon at a time, as needed. This dough will be a little sticky. Let the dough rest 2 minutes, a couple of times during the kneading process. Knead until soft and elastic.
            If using an electric mixer: knead the dough on low for 20 minutes. Let the mixer rest 2 minutes, a couple of times during the kneading process. Add up to ½ cup more flour until it just starts to come away from the sides of the bowl, but still a little sticky. Knead until soft and elastic.
          • Place the dough into a large bowl. Cover the top of the bowl loosely with plastic. Let the dough rise in a warm, draft free location overnight. Or you can place it in the refrigerator for up to 2 days before step 4 (this enhances the dough taste).
          • You can form the dough into either a round or oblong shape. While shaping the dough, you may need a tiny bit of flour but try not to add any flour if possible while shaping. Don’t over work the dough. To start shaping the dough, fold the edges in on itself several times. Turn the dough over and begin forming the final shape giving it a nice, smooth surface. (The oblong shape is about 5 to 6 inches long and 2 to 3 inches wide).
          • Pour 1/4 cup of flour on your surface. Don’t spread it out. Place the formed loaf, rough side down, on top of the flour. (You may also use a bread proofing basket called a Banneton basket, or Brotform basket. This helps maintain the shape. Flour the basket very well before placing the dough in it or place on brown partchment paper). Cover the loaf, preferably with a lightweight dish towel, and let rise for 1 ½ -2 hours. Preheat oven to 425 degrees. If using a stone or cast iron pot (of any size) put in the oven at this time. Heat up for 30 minutes.
          • After the bread has risen, score. You score a round loaf by taking a sharp knife, or a lame (a double-sided blade used to slash the tops of artisan bread). Make 4, 2 ½ inch long cuts, ½ inch deep, into the top of the loaf to form a square with corners that do not touch. For oblong loafs, make a single, long curved cut, the entire length, along the upper right side of the loaf. May also create any design desired.
          • Pick the loaf up with your hands or parchment paper and carefully place on the hot stone. (If using a baking sheet pan, spray a little cooking oil on the pan before you put the loaf on it). Put in hot oven. Bake at 425 for 25 minutes, then turn down the oven to 350 degrees for 30 minutes. (If using a cast iron pot, remove lid halfway through. It takes about 10 minutes longer to bake bread this way).
          • When finished baking, place the loaf onto a cooling rack until the bread is cool. Dust off any extra flour.
          • We like to cut the cooled bread into slices and freeze. To freeze, place the sliced bread in a freezer bag, remove air, tie securely. Then you can remove the slices as needed. Keep the bread in a brown bag if you’re not freezing it. This bread is best eaten in a couple of days if not freezing. (will last up to 2 months in the freezer).


          • In the morning, take the sour dough starter out of the refrigerator. Let it sit with the lid ajar until it reaches room temperature. Then feed with 1/2 cup flour and 1/2 cup water. Let it sit for a few hours until bubbly, then start your bread. (If desired, test starter like explaining previously.)
          • Follow the basic recipe above.
          • Every time you remove a ½ cup starter, you must feed your starter by adding ½ cup flour and one 1/2 cup water. If the starter jar gets to full, discard half the volume before feeding.
          • If you are not using your starter for making bread during the first three months, you will need to feed your starter at least every 2 weeks. You feed your starter by putting ½ cup White Kamut Flour and 1/2 cup water into your starter jar. Stir gently. Let this mixture stand at room temperature with the lid a jar for 24 hours before putting back into the refrigerator. Make sure your starter jar is big enough to handle your starter or it might overflow during fermentation. (Usually you need a 1/2 to ½ more space in your jar).


          • 1. Use Whole Grain Kamut Flour for this same recipe.
          • 2. You can use this sour dough starter in biscuits, pancakes, waffles, or pizza dough.


          • This bread has a hard crust, is dense, chewy and delicious!
          • 1 Tablespoon active dry yeast=1 cup sour dough starter

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