Hydration guide

Khorasan (Kamut) Flour Hydration Guide

Workable range: 60–70% · Absorption: 0.970× bread flour · Midpoint target: 65%

How Khorasan (Kamut) Flour behaves at each hydration

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).

Substituting Khorasan (Kamut) Flour for bread flour

Absorption multiplier: 0.970×. When substituting for bread flour, subtract about 3% water. For example: a 75% bread-flour recipe becomes 73% when using 100% Khorasan (Kamut) Flour.

The calculator below is pre-set to 65%. Adjust the slider to match your target. Salt and levain percentages are the flour-independent defaults (2.0% and 20%).

Technique at target hydration

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.

Calculator pre-set to 65%

Flour to add
450 g
Water to add
275 g
Salt
10 g
Levain @ 100%
100 g
Total dough
835 g
Effective hydration
65%
How the math works

Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.

Salt % is computed on total flour weight, not final-dough flour.

Open 65% hydration guide →

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

  • Digital kitchen scale (0.1 g)

    Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.

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  • Dutch oven / combo cooker

    Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.

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  • Banneton proofing basket

    Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.

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  • Bread lame + bench scraper

    A sharp lame scores clean ears; a steel bench scraper handles wet, sticky dough without tearing the gluten.

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  • High-protein bread flour

    The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.

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  • Danish dough whisk

    Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.

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🎧 Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

Start a free Audible trial →

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Gear guides — what actually matters