Anyone used kamut flour? From everything I've read online it can be
used just like wheat, but I know from my experience of cooking with
spelt that "just like wheat" can have its foibles (spelt absorbs less
liquid than wheat and requires gentler handling, for instance).

Are there any similar things to watch our for with kamut?

Miche

--
Electricians do it in three phases

On Sun, 03 May 2009 10:17:44 +1200, Miche >
wrote:

>Anyone used kamut flour? From everything I've read online it can be
>used just like wheat, but I know from my experience of cooking with
>spelt that "just like wheat" can have its foibles (spelt absorbs less
>liquid than wheat and requires gentler handling, for instance).
>
>Are there any similar things to watch our for with kamut?
>
>Miche

Try asking at alt.bread.recipes. Someone there may have some
information.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)