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Loaf 350g wholemeal flour Kamut

If I were to imagine a hypothetical variant of bread podium organoleptically more acceptable among those tested so far, give this bread with wholemeal kamut the top step.

Very difficult to describe the scents that emanate from this ancient Egyptian wheat back to its original splendor by a Belgian company, the Kamut Enterprises of Europe BVBA who patented the name (Kamut fact) and made it a commercial product easily recognizable . Certainly the aura

crafted around this ancestor of modern wheat flour is the result of careful marketing policy but this should not affect us in the trial.

It 's a flour with low yields and limited production, so do not be surprised that gold is sold by weight (about 5 € / kg).

I applied for this variant of the general formula described in previous posts:

• 150g of tap water 150g flour
• Manitoba Spadoni
• 100g wholemeal kamut
• 1 teaspoon salt 1 teaspoon sugar 1 teaspoon
• lard (or 1 tablespoon of oil EVO)
• half a gram of dry yeast MastroFornaio

The preparation of poolish remains unchanged compared to the standard formula, just substitute the flour with whole wheat flour 00 Kamut dough.

As for cooking with a program set Bifinett KH1172, dark crust, fold at -42 minutes, turn off when there are 12 minutes at the end of the program.

The crust will be thin and brittle over the entire surface of the loaf, including fund.

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lowcost water softener for the bread machine

Among the main factors inhibiting the process of proving we can include the massive presence of chlorine and calcium and magnesium salts dissolved in tap water used for the mixture.

These factors determine the "hardness" of water that is nothing more than the amount of calcium carbonate (CaCO3) dissolved in one liter of water.

Hardness is commonly expressed using the French scale (1 = f 10mg CaCO3).

Hardness above 15-20 ° F (corresponding to 150-200mg CaCO3 / l) can hinder the process of leavening dough decreasing the effectiveness of Saccaromicio.

If you do not know the hardness of the water used can be deducted from the amount of white residue of calcium carbonate that are in great evidence on steel sink after washing dishes. Anyone wishing to know more scientific water hardness can be measured with current economic strip type AquaDura @.

Once you have determined that the water has a hardness of medium to high you can build a simple water softener with a paltry expense by using a filter like the Brita MAXTRA (6 €) and a 2-liter tetra pack like that of an orange juice.

The construction of the softener is self-explanatory: just get a hole in the top tetrapak in order to fit the filter MAXTRA. It must also leave the center hole with a nipper which will filter the tap water to soften.

Your water softener is ready, you place it under the tap to a minimum by adjusting the flow of water (water should enter the center hole of the filter without overflow). If the filter is new MAXTRA should throw the first 5-6 gallons of filtered water, then you can start producing softened water for your mixes. Take a few minutes to filter 2 liters of water.

If the water produced is of your taste you can transfer to a bottle store in the refrigerator for everyday use. With this simple system can produce at least 100 gallons of filtered water, after which the filter will be replaced.

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