Thank you! They are getting fluffier the more I practice, but I haven’t reached excellence much less perfection yet! I hope to be able to share a much improved loaf soon. I’ve definitely had some flops! 😂
Yes, I too added more water to Kamut. As you know by now it’s okay. It’s forgiving. I had no bubbles and my family like it with no holes so they could make a sandwich out of it without going through the holes. ❤ Kamut bread needs lukewarm water. I use my wrist.
1st time here. Wow are you gutsy to video your 1st time😊😊😊😊 You were awesome ❤ I didn’t even care about the bread anymore,lol because just watching you was entertaining enough,lol I love John’s channel, he’s also very entertaining. You probably used his recipe 100% when using ancient grains for the 1st time Im also learning that you start slow. Rather than using 100%kamut, use maybe 50% and 50% unbleached. Then gradually work your way up . Sue Becker has a channel called Bread Beckers and books using ancient grains. I also enjoy Mary at The Rose Homestead. She keeps things very simple… but again, I can tell you are determined so I’m not worried about you,lol… God bless and happy baking😊
I know, I know! Conventional wisdom would be to start out using bread flour and rye! But, I had to go the more challenging route. I'll have to check out the @BreadBeckers channel. I've been shopping with them for over 30 years, but my early experience with them was baker's yeast baking. They did have a class at their store on sourdough baking last year, but I had other plans that day and couldn't make it. I'm getting better!!! Still working out the proving times.
I've heard that rumor somewhere along the line, but when I was recently researching Kamut, I didn't find a substantiated source saying with certainty that it's true.
There is not enough water in your dough. I have dough in a bowl on my counter and it has 1 1/2 cups of water and 3 cups of flour and is much more hydrated than yours.
I added more water, too much water, and these were my results 🤣🤣 - th-cam.com/video/jTCluoT-0mc/w-d-xo.html I've discovered that using a levain helps a lot! Now I'm going to try using a levain and adding a bit more water, just not as much as the first time! I'll share the results when I do that.
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Proud of you being vulnerable and inviting us into your first attempt!!! Best wishes for fluffy loaves in the future!!!
Thank you! They are getting fluffier the more I practice, but I haven’t reached excellence much less perfection yet! I hope to be able to share a much improved loaf soon. I’ve definitely had some flops! 😂
Yummm! I love sourdough bread! I love kamut breads, too!
Yes, I too added more water to Kamut. As you know by now it’s okay. It’s forgiving. I had no bubbles and my family like it with no holes so they could make a sandwich out of it without going through the holes. ❤
Kamut bread needs lukewarm water. I use my wrist.
Yay for your first loaf! It looks delish, keep it up!
It was pretty tasty. Thanks! I’ve practiced more and the loaf I made yesterday was my best yet!
So much fun to watch this, Beth! That loaf looks fabulous! I’ll bring the Alaska blueberry jam over😅.
Sounds incredible!
LOL'd at your husband sneaking the half of slice!
Gotta keep an eye on Mr. Sweet. 🤣🤣🤣
1st time here. Wow are you gutsy to video your 1st time😊😊😊😊 You were awesome ❤ I didn’t even care about the bread anymore,lol because just watching you was entertaining enough,lol
I love John’s channel, he’s also very entertaining. You probably used his recipe 100% when using ancient grains for the 1st time Im also learning that you start slow. Rather than using 100%kamut, use maybe 50% and 50% unbleached. Then gradually work your way up . Sue Becker has a channel called Bread Beckers and books using ancient grains. I also enjoy Mary at The Rose Homestead. She keeps things very simple… but again, I can tell you are determined so I’m not worried about you,lol… God bless and happy baking😊
I know, I know! Conventional wisdom would be to start out using bread flour and rye! But, I had to go the more challenging route. I'll have to check out the @BreadBeckers channel. I've been shopping with them for over 30 years, but my early experience with them was baker's yeast baking. They did have a class at their store on sourdough baking last year, but I had other plans that day and couldn't make it.
I'm getting better!!! Still working out the proving times.
That’s very different than when I made it. I’ve stopped because it’s a lot of work. I wish my sister would make it for me. Lol
It was a lot of work! It is starting to get smoother and easier.
😂 I saw that hand sneak in to test the other half of that first slice! 😂
🤣🤣🤣
Had to come back and Subscribe 😊
Thank you! I am honored!
Did they really discover Kamut in the burial chamber of an Egyptian pharaoh?
I've heard that rumor somewhere along the line, but when I was recently researching Kamut, I didn't find a substantiated source saying with certainty that it's true.
@@SweetHerbinLivin I would love to see where it did originate
There is not enough water in your dough. I have dough in a bowl on my counter and it has 1 1/2 cups of water and 3 cups of flour and is much more hydrated than yours.
I added more water, too much water, and these were my results 🤣🤣 - th-cam.com/video/jTCluoT-0mc/w-d-xo.html
I've discovered that using a levain helps a lot! Now I'm going to try using a levain and adding a bit more water, just not as much as the first time! I'll share the results when I do that.