I’ve been experimenting with some variations on my salt-crusted bread recipe. Firstly, a black salt and Kamut loaf, made by substituting wholemeal Kamut flour for the 00 flour in my original recipe: 200g active sourdough starter ( 166% hydration, ie. fed at a ratio of one cup water to one cup flour) 350g bakers/bread flour … Continue reading Sourdough Fruit Loaf and Black Salt Kamut Bread