Hydration guide
Khorasan (Kamut) Flour Hydration Guide
Workable range: 60–70% · Absorption: 0.970× bread flour · Midpoint target: 65%
How Khorasan (Kamut) Flour behaves at each hydration
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).
Substituting Khorasan (Kamut) Flour for bread flour
Absorption multiplier: 0.970×. When substituting for bread flour, subtract about 3% water. For example: a 75% bread-flour recipe becomes 73% when using 100% Khorasan (Kamut) Flour.
The calculator below is pre-set to 65%. Adjust the slider to match your target. Salt and levain percentages are the flour-independent defaults (2.0% and 20%).
Technique at target hydration
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.
Calculator pre-set to 65%
- Flour to add
- 450 g
- Water to add
- 275 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 835 g
- Effective hydration
- 65%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.