Khorasan (Kamut) Flour
0.970× absorption · 13.50–15.00% protein · hydration 60–70%
For sourdough, Khorasan (Kamut) Flour works best at 60–70% hydration. With 13.50–15.00% protein, it absorbs about 3% less water than standard bread flour.
- Protein
- 13.50–15.00%
- Absorption
- 0.970×
- Hydration range
- 60–70%
- Category
- ancient-grain
What is 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).
How do you bake with Khorasan (Kamut) Flour?
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.
What hydration % 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
- Spelt Flour — hydration & absorption — same ancient grain family — compare protein and water behaviour
- Einkorn Flour — hydration & absorption — same ancient grain family — compare protein and water behaviour
- Emmer Flour (Farro) — hydration & absorption — same ancient grain family — compare protein and water behaviour
- Full comparison: Khorasan (Kamut) Flour vs Emmer Flour (Farro) — side-by-side protein, absorption, and hydration-range differences
- 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 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
- Water temperature calculator — your flour temperature is an input — land the dough at the target
- Hydration chart by bread type — typical hydration % for every loaf, at a glance
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
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Khorasan (Kamut) Flour at every hydration level
Khorasan (Kamut) Flour usually works between 60% and 70% hydration — drier gives a stiffer dough, wetter a slacker one. Tap a level for the technique, the absorption math and a calculator set to it.
| Hydration | Water per 500 g | For Khorasan (Kamut) Flour |
|---|---|---|
| 55% | 275 g | Drier than usual |
| 60% | 300 g | In its range |
| 65% | 325 g | In its range |
| 70% | 350 g | In its range |
| 72% | 360 g | Wetter than usual |
| 75% | 375 g | Wetter than usual |
| 78% | 390 g | Wetter than usual |
| 80% | 400 g | Wetter than usual |
| 82% | 410 g | Wetter than usual |
| 85% | 425 g | Wetter than usual |
| 90% | 450 g | Wetter than usual |
| 95% | 475 g | Wetter than usual |