This weekend I tried a new recipe for sourdough using a combination with Kamut Flour.

I wasn't sure it was going to work as it didn't look like it rose as much as my regular sourdough recipe.

However I was pleasantly surprised with the oven spring and the awesome sourdough flavor.  It had a stronger sourdough flavor than my regular as well as a closer crumb and heavier texture.

It was a blend of 80% unbleached bread flour and 20% kamut flour.  I might try increasing the percentage of kamut flour next time to see what differences it makes.

I took the direction from this article/recipe which is very informative on their experimentation with percentages and the outcome.