Mélange

45%
38%
16%
Liquide Farine Autres
Aramis

Préserver votre levain pour le futur

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Depuis 2018

When I started Aramis, I was already baking with sourdough. I just love the taste and nutritiousness of sourdough bread. Kamut is adding another layer of taste to sourdough bread with it's mild and nutty flavor, and being never modified, it is real, back to the roots, goodness.

Caractéristiques

Being a Kamut starter, Aramis has a deep golden color. When freshly fed he looks and feels more like a paste compared to my other starters.

Goût et saveur

Aramis top shot
Aramis jar shot
Aramis front shot
Aramis rising shot

Recette

Ingrédients de base

  • 45g Kamut
  • 55g Water
  • 20g Starter

Ingrédients pour nourrir le levain

1
For production: I dissolve 20g starter in 55 gr water (Evian), then add 45 gr of Kamut/Khorasan flour. If Aramis has to be in the refrigerator for more than a few days, I make him a stiff starter with 30gr water, 20 gr starter and 55 gr Kamut/Khorasan flour.

Méthode de travail

1
I "grew" Aramis from scratch, as I wanted to have a pure Kamut/Khorasan starter for my baking with Kamut.
45g Kamut 55g Water 20g Starter

Result

Baguette

Chewy overnight bulk fermentation sourdough Baguette
Aramis Baguette first overview

Porridge Bread

Sourdough bread made with Kamut flour and a oat porridge.
Aramis Porridge Bread first overview
Aramis Porridge Bread second overview

Quinoa Bread

Sourdough Bread made with cooked Quinoa.
Aramis Quinoa Bread first overview
Aramis Quinoa Bread second overview

Orange Bread

A zesty and very aromatic sourdough bread
Aramis Orange Bread first overview
Aramis Orange Bread second overview

Drunken Kamut

Made with beer instead of water!
Aramis Drunken Kamut first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque