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Have you celebrated Sourdough September yet this year? If not, there’s still time to join the global celebration of one of the oldest and most beloved forms of bread. Sourdough is more than flour, water, and salt; it’s a living tradition that connects us to bakers across centuries. Each loaf is the result of patience, wild yeast, and the magic of slow fermentation.
This year, we’re giving the celebration an exciting twist by shining a spotlight on ancient grains, especially the remarkable KAMUT® Brand Wheat.
Sourdough isn’t just tasty—it’s good for you, too. The long fermentation process:
- Breaks down gluten and phytic acid, making the bread easier to digest.
- Unlocks nutrients, making them more available to your body.
- Creates that signature tangy flavor and chewy texture that bread lovers can’t get enough of.
Why Choose KAMUT® Brand Wheat?
KAMUT® Brand Wheat is one of the most celebrated ancient grains. Here’s why it’s perfect for Sourdough September:
- Nutrient-Rich: High in protein, fiber, selenium, zinc, and magnesium.
- Incredible Flavor: Naturally sweet, nutty, and with buttery flavors that complement sourdough’s tang beautifully.
- Gentle on Digestion: Though it contains gluten, and those living with celiac conditions should stay away from gluten, many people find it easier to digest than modern wheat.
- Golden Beauty: Its flour gives bread a warm, golden hue that looks as good as it tastes.
Your Sourdough September Recipe with KAMUT® Wheat
To celebrate, here’s a bakery-style recipe using the Italian biga method. The biga, a pre-fermented dough, adds depth of flavor and helps create a beautiful, airy crumb.
Step 1: Biga (Pre-Fermented Dough)
Ingredients:
- 2 kg KAMUT® brand khorasan wheat flour
- 1.1 l water (55%)
- 20 g brewer’s yeast (1%)
Instructions:
- Spiral-knead for 6 minutes on low speed, or until the dough comes together.
- Cover and ferment at room temperature for 10–12 hours. The biga should become puffy and fragrant.
Step 2: Final Dough
Ingredients:
- 3.120 kg biga (all of it from above)
- 8 kg KAMUT® brand khorasan wheat flour
- 5.9 l water (70%)
- 250 g salt (2.5%)
- 150 g yeast (1.5%)
- 100 g malt (1%, optional, for color and flavor)
Instructions:
- Break up the biga into small pieces and add to your mixing bowl with flour, salt, yeast, and malt.
- Spiral-knead 4 minutes on low speed, then 10–12 minutes on higher speed until smooth and elastic. Add water gradually during mixing. The dough should reach 27–28°C (80–82°F).
- Place dough in a bowl, cover, and let rise for 60–90 minutes at room temperature.
- Turn the dough onto a floured surface and divide into pieces (about 300 g each is suggested). Shape by hand into rounds or loaves.
- Proof at 28°C (82°F) with 80% humidity for 90–120 minutes, until airy and risen.
- Bake with steam at a temperature 10–20°C (50°F) lower than your usual baking heat. Bake for about 35 minutes, releasing the steam once the crust begins to brown.
- Cool completely on a rack before slicing.
Sourdough September isn’t just a hashtag—it’s a community. It’s about slowing down, appreciating real food, and sharing your creations with others.
This year, celebrate by baking with KAMUT® Brand Wheat. Post your golden loaves on social media, tag them with #SourdoughSeptember, and inspire others to join the movement.
Happy baking—and here’s to bread with history, flavor, and heart!
