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kamut flour - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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kamut flour

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  • kamut flour

    Has any one worked with this flour? Suppose to add a real sweetness to the dough.

  • #2
    Re: kamut flour

    Used all sorts of flour when my oldest was being tested for gluten/wheat allergies - what a pita! As a matter of fact, I have 50 pounds of kamut in my food storage (when hell breaks out, I can make pizza!)

    It is not so much sweet. but just a different flavor. All the grains have such a nice profile when using them adding a nuttiness, bolder flavors, etc.

    A good place to learn about different grains is through Chef Brad (Grain Education and Tips || Cooking with Grain | Chef Brad's Fusion Grain ||) he is an awesome guy who gives cooking lessons using grains and such - food preppers beware - he has an arsenal of tools. He is well received by the woman-folk out here east of Phoenix.

    A class I took a while ago from him, he stated you can comfortably replace up to 30% of the wheat in recipes with a different grain to change the flavor profiles (due to the need of gluten.)
    Jen-Aire 5 burner propane grill/Char Broil Smoker

    Follow my build Chris' WFO

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    • #3
      Re: kamut flour

      Thanks for the link!

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