Khorasan (Kamut) Flour
0.970× absorption · 13.50–15.00% protein · hydration 60–70%
- Protein
- 13.50–15.00%
- Absorption
- 0.970×
- Hydration range
- 60–70%
- Category
- ancient-grain
About Khorasan (Kamut) Flour
Khorasan (trademarked as Kamut when certified organic) is an ancient wheat variety with kernels roughly 2x the size of modern wheat. High protein (13.5-15%) and distinctive buttery-nutty flavor. Absorption is 3% less than bread flour. Popular in Pacific Northwest sourdough scene — Central Milling and Kamut International's Montana-grown grain are the US reference sources. Use at 25-50% in blends; supports hydration up to 70%. People with modern-wheat sensitivities often tolerate khorasan (not celiac-safe).
Technique
Medium autolyse (30-45 min). 3 stretch-and-folds max. Similar handling to emmer. Pairs beautifully with whole wheat at 50/50 ratio for depth without density.
Hydration guide for Khorasan (Kamut) Flour
Baker's-percentage workable range: 60% — 70%. Absorption is 0.970× bread-flour baseline, so recipes written for bread flour need 3% less water when substituting Khorasan (Kamut) Flour.
Related references on this site
- Khorasan (Kamut) Flour at 65% hydration — formula — calculator pre-set with this flour and hydration combination
- Khorasan (Kamut) Flour hydration range deep-dive — 60-70% workable range with technique notes
- Guide: baker's percentage explained — how protein, absorption, and hydration combine in the math
- Guide: whole-grain hydration adjustments — absorption multipliers for whole-wheat, rye, spelt, einkorn
- All 15 flour types — grouped by category (refined, whole-wheat, rye, ancient-grain)
- Reverse calculator: water → hydration % — you have a flour-and-water weight, want the hydration