Flour reference · ancient grain

Khorasan (Kamut) Flour

0.970× absorption · 13.50–15.00% protein · hydration 60–70%

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Protein
13.50–15.00%
Absorption
0.970×
Hydration range
60–70%
Category
ancient-grain

About Khorasan (Kamut) Flour

Khorasan (trademarked as Kamut when certified organic) is an ancient wheat variety with kernels roughly 2x the size of modern wheat. High protein (13.5-15%) and distinctive buttery-nutty flavor. Absorption is 3% less than bread flour. Popular in Pacific Northwest sourdough scene — Central Milling and Kamut International's Montana-grown grain are the US reference sources. Use at 25-50% in blends; supports hydration up to 70%. People with modern-wheat sensitivities often tolerate khorasan (not celiac-safe).

Technique

Medium autolyse (30-45 min). 3 stretch-and-folds max. Similar handling to emmer. Pairs beautifully with whole wheat at 50/50 ratio for depth without density.

Hydration guide for Khorasan (Kamut) Flour

Baker's-percentage workable range: 60% — 70%. Absorption is 0.970× bread-flour baseline, so recipes written for bread flour need 3% less water when substituting Khorasan (Kamut) Flour.

Full hydration guide for Khorasan (Kamut) Flour →

Related references on this site

The gear that makes the math work

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  • High-protein bread flour

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🎧 Or learn the craft by ear

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