Easy Sourdough Bread | with Whole Grain Kamut | Perfect ...
350 g (about 1.5 cups) water, warm; 225 g (1 cup) strong sourdough starter ( hydration) 300 g (2.5 cups ) whole grain Kamut flour (I mill Kamut berries) 300 g (2.5 cups) all-purpose flour (I use King Arthur organic or VitaSpelt) 15 g (2.5 teaspoons) salt ; 1 teaspoon dry yeast (optional, use if your starter is weak) INSTRUCTIONS