Bob Quinn again hosted an organic farm tour, co-sponsored by Kamut International, the Oil Barn, Montana Horizons Organic Snacks/Kracklin’ KAMUT®, the Montana Organic Association, and others, at the Quinn Farm and Ranch in Big Sandy, Montana. The Quinn Farm and Ranch has been Certified Organic for more than 30 years. More than 180 farmers, agricultural professionals, neighbors, and friends attended the event.
It included tours of the farm’s organic orchard, dryland vegetable plots, rotational and experimental plots of ancient and modern wheat and other crops, the Oil Barn production facility and waste oil processing equipment, Montana Horizons Organic Snack presentation with Kracklin’ KAMUT® wheat samples, and pizza making demonstrations. Those attending were treated to an organic lunch that featured, in addition to delicious pulled pork and other salads, KAMUT® wheat bulgur salad and KAMUT® wheat baked rolls provided by Bomgardner Catering of Virgelle, MT. Champo’s Pizzeria Italiano of Great Falls, MT, baked up an onsite KAMUT® pizza dinner.
About 25 current and potential KAMUT® wheat growers gathered on Friday, July 15, for a three-farm field tour in north-central Montana to look at crops and discuss production practices. An abundance of moisture has helped produce a generally good-looking crop. Participants toured fields at the Johannas and Shannon Brown farm in Turner, MT (last year's KAMUT® Cup winner); at the Glen and Terri Sims farm, Malta; and at the Solberg/Murdock/Hickey Partnership of Malta. Thanks to the participating farms, and KI and Montana Flour & Grains who provided a lunch for the participants.
The field tour was requested by some of our growers and was organized by Wes Gibbs, who works as a KAMUT® wheat crop adviser for Kamut International. The fields were selected to highlight practices and generate discussion on seeding rates and dates; row spacing and seed spreading comparisons; the impact of crop rotations and cover crops; tillage and drill options; and soil sampling information. Gibbs would like to make this summer tour an annual event to give producers the opportunity to problem-solve and exchange ideas and information, and see the results of varied practices involved in KAMUT® wheat production.
Many of the attendees were in their 1st or 2nd year of transition to organic and expressed much enthusiasm and said they learned a lot and were thankful for the opportunity to attend. “I liked the atmosphere of gathering with farmers with the same desire to produce a quality crop without the use of chemicals and fertilizer,” said Jason Hellie of Whitewater. “It’s great when people say they want to share their experiences and hard-knocks so you can benefit and not experience the same hard knocks.”
Kamut International is exhibiting at the International Baking Industry Expo (IBIE), held at the Las Vegas Convention Center. Occurring every three years, the show is described as the largest baking event in the US and features more than 800 exhibitors. It is expected to draw more than 20,000 attendees from every aspect of the “grain-based” food industry. The show includes demonstrations, education sessions, contests, sampling, and a trade show floor of nearly 500,000 combined square feet.
KAMUT® licensed customer Slice Truck of Los Angeles, CA will be participating in the Groupon U.S. Pizza Team West Coast Culinary and Acrobatic Trials on October 9. Winners will become a member of the U.S. Pizza Team and receive an all-expense-paid trip to Italy to compete in the World Pizza Championships in the spring of 2017. Come see us at Booth 1262!
Some bakers find KAMUT® Brand khorasan wheat finicky to work with when first using it for bread or rolls. As a rule of thumb, the flour is high in protein and selenium and requires more hydration compared to conventional flours. When bakers learn the tricks to working with KAMUT® wheat, they love the final products. There are many baking books available, but many bakers believe that hands on learning is invaluable for learning the intricacies of working with variables such as flours, yeasts, sourdoughs, kneading, humidity, hydration, equipment, shaping, and temperature.
One of the best-known hands-on baking and learning experiences in the US, the San Francisco Baking Institute, has been a long-time user of KAMUT® Brand khorasan wheat. Under the guidance of Michel Suas, students can learn to bake beautiful, delicious, and nutritious KAMUT® wheat breads, rolls, croissants, and sweet treats.
Suas founded SFBI in 1996. A native of France, Suas started baking when he was 14 years old. SFBI offers a slate of 5-day workshops and weekend workshops in addition to videos. It also provides baking consulting and has an online baking supply store. Among the benefits of the workshops at SFBI are experiential training, individual attention, and intensive learning provided by talented and masterful instructors using advanced equipment on a real world, high-volume scale. The workshops vary from those aimed at beginning bread bakers to those for more advanced professional specialty bakers. SFBI offers a “Whole Grain, Ancient Grains, and Alternative Wheat” course that features lessons working with KAMUT® wheat.
Suas has provided advice on designing bakeries and producing artisan baked goods to renown bakeries throughout the world including Ace Bakery, Acme Bread Company, Boudin Bakery, Tartine Bakery, Semifreddi’s, Terra Breads, Grand Central Bakery and others in North America.
In 2008, Suas published a book “Advanced Bread and Pastry: A Professional Approach,” that is a comprehensive guide to baking bread and pastry used by colleges, universities, and private culinary schools. It has received very high ratings from users for its complete and in-depth information and beautiful photographs.
Also in 2008, Suas opened Thorough Bread & Pastry to bring authentic French style pastries to San Francisco. The menu includes a wide range of viennoiseries, artisanal breads, cakes, and sandwiches. Everything is made from scratch in house and with the highest attention to detail. KAMUT® wheat bread is available there on Fridays and Saturdays.
2 tablespoons active dry yeast
2 1/2 cups warm water
2 tablespoons olive oil
2 teaspoon sea salt
6 1/2-7 cups of KAMUT® Brand khorasan wheat flour
Mix the oil, salt and flour until uniform. Knead on floured surface for about 20 minutes, occasionally slamming the dough down to develop the gluten. Punch dough down, divide into two loaves and allow to rest for five minutes. Shape into two rounded loaves and place in well oiled bread pans.
Bake in preheated oven at 425 degrees Fahrenheit for ten minutes, then reduce the temperature to 350 degrees Fahrenheit and cook for 45-50 minutes.
Bread is done when crust is golden, it comes out easily from the pan and sounds hollow when thumped on the bottom. Cool on a rack.