Yup, what @anon44372566 said.
I’m going to guess that your initial bubbles were not being produced by yeast but by bacteria and that after the period of not much happening, you might again see some activity that is actually yeast-produced bubbles. I just wrote an extended ramble about creating a starter from scratch which I did recently:
Thanks Paul & Abe… I’m guessing those initial bubbles in the first 4 days are the non-yeasty bubbles… I’ll continue to feed my little jar of liquid goo in hopes that the yeast fights it out & wins the various battles of the microbians.
I think I was just trying to confirm it is possible to create a whole grain starter with Kamut along with troubleshooting the idea that it seemed to not stay alive. I think part2 is solved by approaching with more patience. Any thoughts on pt1: Creating the starter with Kamut?
I’ve never done it, but I’d be very surprised if whole Kamut wouldn’t work fine to create a starter. My guess is that any whole grain is probably going to work faster than a refined flour like I used.
There might very well be yeast present in the initial bubbling up but not in strong enough numbers. Bacteria are quick off the mark, they’re more dominant and quite often leuconostoc in nature.
Rule of thumb is feed if you see activity. If no activity then what are you feeding? Best thing you can do is keep it warm and stir. Once you see some activity then feed. But not too much too often. Allow the starter to dictate, in this early stage, when it needs food and how much. Read the starter!
No difference when it comes to kamut. I’ve made rye starters, wheat, buckwheat, durum (of which kamut is a variety) etc.
Melissa, I have organic Kamut grain that I mill myself. Do you leave the bran in the flour or sift it out? Some of the blogs I’ve read on the Breadtopia website seem to indicate long fermentation periods like the one used in this recipe help soften the bran and cut back on the negative impact on oven spring. Can you comment on this?
Thanks!
I’m not a big sifter simply due to wanting the nutrients in bran and being on the lazy side for sifting, soaking, and returning the bran to the dough. Though I did just do this experiment
I agree that the rule of thumb is: take some bran out and you’ll improve oven spring/gluten development. I think Kamut is going to be somewhat gluten-challenged, regardless of the bran situation. Though not to the extent of einkorn, for example.
In my limited experience, using only whole grain Kamut wheat, even with a long fermentation, yields a delicious, golden, not-tall loaf. However, in this recipe blog aka my experience with 100% whole grain kamut bread : ), my dough was very wet, and I probably could have gotten a taller loaf with a lower hydration.
@anon66425146 may be able to offer more insight as as she bakes with Kamut frequently.
I do use Kamut (Breadtopia bolted), but I don’t mill so can’t add to the discussion.
Thanks for your response. After reading the article you attached, I would agree with your initial statement that sifting and boiling isn’t really worth it. Getting the perfect ear and bloom is something nice to achieve but does little to improve the taste and enjoyment of a homemade loaf!
You’re welcome : )
I was finally able to get a good somewhat risen loaf from home milled whole Kamut/red wheat/spelt grains… my daughter was pleased with it- though the one in the foreground popped
Hi, would you have ANY idea what I’m missing when allowing the dough to rise? Here’s a picture of the top- it rises a bit but seems to just have an ugly bubbly surface… sometimes it will keep a relative constant skin on top but rarely. I use a stand mixer to knead it for about 20min & cover it with plastic wrap. Any ideas? Dough too wet? Too dry? Not kneaded enough? Thanks!
I’ve never made 100% Kamut/whole wheat … @Fermentada notes in the recipe that her 100% Kamut had popped bubbles but I don’t see too much of that in her photos, unlike yours.
My first impression of the photo without reading your comment history or the recipe notes was “too wet” and under proofed but that is just an inexperienced guess!
That’s gorgeous. I’m curious if you precooked the quinoa.
Thank you.
I had cooked quinoa in fridge and add them in the lamination step.
unplanned 
!
I also swapped 100g of the bread flour to 100g all purpose.
i’m thinking next time to increase the % to 30-40 to enhance the flavor, I felt the stickiness in 20% 
Most of my porridge breads are inspired by leftovers in the fridge 
Enjoy!
I’m new at bread baking. It has always intimidated me until I ran out of bread during this pandemic and I did not want to go to the store. To make story short, I discovered Breadtopia and a whole world opened. Breadtopia store has certainly benefitted to this discovery. I love learning about all the different types of flour and I don’t think I’ll be milling my own. I’ve been making sourdough bread for several weeks now, about twice a week. I send my children home with it and they love it.
I made the 40% Kamut yesterday, following your recipe without any problem. Still learning about timing (completed baking at midnight). It took 8 1/2 hours for the bulk fermentation in my pantry at 78 degrees and about 1 1/2 hours to proof.
@lynettelaas That’s a lovely looking loaf! I love adding Kamut to some of my breads. There’s something about it’s slightly golden color and slightly buttery flavor that adds just that “hint” to a loaf of bread. Breadtopia has been a life saver for me! I discovered it and sourdough in 2018. I’ve been baking our own bread since.
My oven runs a bit hot too. I’ve kept an oven thermometer in it for years now and have found it seems to run about 25 degrees hotter than the thermostat setting so I’ve been turning the dial down that many degrees whenever I use my oven for anything. Every oven has its quirks; its own personality. Understanding it is like discovering a new best friend and all kinds of adventures await.
Baking blessings,
Leah
Thank you Leah! I know I’ll be making this recipe again. This probably ends my bread buying from the grocery store unless I’m in Europe. There’s a Boulangerie near my cousin’s flat that makes the most wonderful 5 grain croissant. Anyway, I’ll be trying quite a few of Breadtopia’s recipes.
@lynettelaas One of my absolute favorites is the pecan cranberry! Enjoy discovering all the bread possibilities!
Baking blessings,
Leah
