0:00 why 100% kamut sourdough (no yeast)
0:23 what's in it
0:55 don't be intimidated
1:25 all the tools you need
3:12 how to activate your starter to use in making the current loaf
7:04 how to refeed the starter you store for future use
11:30 making the dough
16:14 folding the dough
20:14 final dough prep before baking
24:28 lining dutch oven pot with parchment paper
26:02 preheating dutch oven pot
26:25 placing dough in dutch oven pot
28:16 baking instructions
29:25 removing from oven and cooling

INGREDIENTS:
100% Kamut flour
salt
baking soda
apple cider vinegar

PREP TIME: 15 to 20 minutes over 8 to 24 hours
BAKE TIME: 50 minutes

TOOLS (all tool names provided below are your online keyword search terms):
4 quart dutch oven pot
9" proofing basket
2 quart mixing bowl
dough whisk
plastic dough scraper
food scale (w/ reset button)
fine mesh strainer
silicone baking mat (11.5" x 16.5")
cooling rack
mason jars (2)
plastic mason jar lids (2)
(optional) silicone stretch lid

SUPPLIES:
parchment paper
plastic wrap (if no silicone stretch lid)
hairnets or cloth proofing basket liner
#64 rubber bands