tag:blogger.com,1999:blog-4386462050132292415.post4312167240948668006..comments2023-12-29T21:46:42.721-08:00Comments on Baking Stories: Sprouting KamutFlorinhttp://www.blogger.com/profile/12334393118994165089noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4386462050132292415.post-54939902552066449942012-07-02T00:39:30.357-07:002012-07-02T00:39:30.357-07:00Thanks a lot! It's all clear now.Thanks a lot! It's all clear now.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4386462050132292415.post-41374910895588662842012-06-29T22:36:18.973-07:002012-06-29T22:36:18.973-07:00There are a number of reasons why some bread formu...There are a number of reasons why some bread formulas call for soakers. The two main ones, in my opinion, are the softening of grain (whether whole or coarsely ground) and the promoting of enzyme activity. The second reason (promoting enzyme activity) has taken centre stage since Peter Reinhart has made the delayed fermentation process popular through his book "Whole Grain Breads".<br /><br />The idea is that soaking part of your flour in water at room temperature for 12 to 24 hours (in effect a very long autolyse) allows the enzymes to get to work on all the complex sugars, breaking them down into simple sugars; and by that, providing plenty of food for the yeast, producing a richer flavour profile and a more golden crust.<br /><br />It is possible to soak whole grains or grain flakes as well, but in his book, Peter Reinhart prefers instead what he calls "mashes". Mashes are grains or flakes soaked in hot water and slow-cooked for a number of hours.<br /><br />Also, when sprouting grains, there is an initial stage in which we soak the grains for a while before draining them and letting them sprout. Usually, I prefer to soak for 24 hours, then drain and let sprout for another 24 hours, before I use the grains in my doughs. We should be careful in this particular formula, not to mistake the soaker (made with flour and water) with the soaking of the kamut grains for the purpose of sprouting them.<br /><br />I hope that made a little bit of sense. Cheers.Florinhttps://www.blogger.com/profile/12334393118994165089noreply@blogger.comtag:blogger.com,1999:blog-4386462050132292415.post-9227076506337249542012-06-27T11:56:46.225-07:002012-06-27T11:56:46.225-07:00Hi! Will you please satisfy my curiosity? Why is t...Hi! Will you please satisfy my curiosity? Why is the soaker made of flour (not grain etc.)? What is the temperature of water then? And for how long is it meant to soak? <br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4386462050132292415.post-84452066445937668962012-06-15T12:45:47.856-07:002012-06-15T12:45:47.856-07:00Live and learn.Live and learn.Florinhttps://www.blogger.com/profile/12334393118994165089noreply@blogger.comtag:blogger.com,1999:blog-4386462050132292415.post-25569386096998967642012-06-15T12:02:20.743-07:002012-06-15T12:02:20.743-07:00KAMUT® Brand khorasan is an organic, non-genetical...KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorsasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.<br />KAMUT® khorasan is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than conventional whole wheat - plus supporting organic agriculture and helping to preserve an ancient grain. <br /><br />Kamut International promotes and protects the KAMUT® brand name by focusing efforts on supply chain integrity, trademark monitoring, research, education, marketing, and customer relations. These activities are supported in part, through a no-cost trademark license agreement with companies using the grain in products they manufacture and /or sell. The trademark license agreement facilitates establishing a supply chain that can be reviewed, thus ensuring the integrity and purity of the grain. <br />For more information and recipes, please visit our website at www.kamut.comUnknownhttps://www.blogger.com/profile/10622823753109450334noreply@blogger.com