How to Make Khorasan Sourdough: A Beginner’s Guide

If you are learning how to bake with Khorasan flour, sourdough is one of the most useful ways to explore this ancient grain. Idaho Ancient Grains specifically teaches sourdough using Khorasan and Spelt and provides guidance for experimenting with different ratios, starter feeding and ancient grain loaves.

Khorasan can behave differently from conventional bread flour, so the goal is not to force it to behave exactly like modern wheat. Instead, learn how the dough responds to hydration, fermentation and the amount of Khorasan you use.

This guide is designed for beginners and focuses on the practical questions that come up when adding Khorasan to sourdough.

Can You Make Sourdough With Khorasan?

Yes. Idaho Ancient Grains says Khorasan works well for feeding a sourdough starter and for making sourdough bread. The farm also offers a sourdough class focused on using ancient grains such as Khorasan and Spelt. citeturn0search1turn0search2

Why Try Khorasan in Sourdough?

Khorasan gives sourdough bakers another grain to experiment with. Idaho Ancient Grains describes its Khorasan as suitable for bread and says it particularly enjoys mixing Khorasan with Spelt and hard white wheat in bread. citeturn0search2

The farm's recipe collection also includes sourdough waffles and a Khorasan sourdough cinnamon knot, showing that sourdough discard and fermented dough can be used beyond a standard loaf. citeturn0search0turn0search11

What Do You Need to Start?

An active sourdough starter

Khorasan flour

Water

Salt

A mixing bowl

A scale is recommended for consistent results

A Dutch oven or suitable baking vessel, depending on your recipe

Step 1: Start With an Active Sourdough Starter

Your starter should be active and showing signs of fermentation before you begin the dough. If you are new to sourdough, Idaho Ancient Grains provides a dedicated sourdough class covering starter feeding and maintaining a healthy starter. citeturn0search1

Do not judge the starter only by the clock. Look for visible fermentation activity and a starter that is behaving consistently after feeding.

Step 2: Decide How Much Khorasan to Use

There is no single ratio that every baker must use. Idaho Ancient Grains specifically encourages experimenting with different ratios when working with ancient grains in sourdough. citeturn0search1

For your first loaf, using Khorasan as part of the flour rather than changing your entire formula at once can make the learning process easier.

Step 3: Mix the Dough

Combine your flour, water and starter according to your chosen sourdough formula. Add salt after the initial mixing stage if that is how your recipe is structured.

Khorasan can absorb water readily, but the correct hydration depends on the flour and formula. Avoid adding large amounts of flour simply because the dough initially feels different from conventional wheat dough.

Step 4: Develop the Dough

Use your normal sourdough technique, such as gentle mixing and periodic folds, while paying attention to the dough's strength and elasticity.

The objective is to build enough structure for the dough to hold its shape without aggressively working the dough.

Step 5: Ferment

Allow the dough to ferment according to your sourdough method and the conditions in your kitchen. Temperature, starter activity, flour and hydration all affect fermentation speed.

Instead of relying only on a fixed number of hours, learn to recognize how the dough changes during fermentation.

Step 6: Shape the Loaf

When the dough has developed enough strength, shape it gently and place it into your prepared proofing container or basket.

Avoid adding excessive flour during shaping. Use only enough to keep the dough manageable.

Step 7: Final Proof

Allow the shaped dough to proof according to your sourdough process. You can use either a room-temperature or refrigerated proof depending on your recipe.

If you are still learning, keep notes about the dough temperature, fermentation time and final result. This will make your next loaf easier to adjust.

Step 8: Bake

Bake using the temperature and method of your chosen sourdough recipe. A covered Dutch oven can help create the steam environment many sourdough bakers use for crust development.

Because this article is designed as a beginner's guide rather than a single fixed formula, follow the baking temperature and timing of the specific recipe you choose.

Should You Use 100% Khorasan in Sourdough?

You can experiment with 100% Khorasan, but it is not necessary for your first loaf. Idaho Ancient Grains says Khorasan can make great bread by itself, while also describing a favorite bread blend of Khorasan, Spelt and hard white wheat. citeturn0search2

If you are new to ancient grains, start with a partial Khorasan blend and increase the percentage as you learn how your dough behaves.

Can You Mix Khorasan and Spelt in Sourdough?

Yes. Idaho Ancient Grains specifically discusses experimenting with ancient grain ratios and says Spelt performs well in sourdough. The farm also recommends mixing Khorasan with Spelt and hard white wheat in bread. citeturn0search1turn0search3

A blend can be especially useful if you want to explore the flavor of Khorasan while maintaining a dough structure you are already familiar with.

How Much Water Does Khorasan Sourdough Need?

There is no single hydration number that works for every Khorasan sourdough formula. Idaho Ancient Grains notes that Khorasan absorbs water readily and recommends using about 25% less Khorasan flour when substituting it into regular recipes. citeturn0search2

For sourdough, use the specific formula as your starting point and adjust gradually based on the flour and dough consistency.

Why Is My Khorasan Sourdough Dough Sticky?

A sticky dough can result from hydration, flour characteristics, fermentation stage or handling. Do not automatically correct it by adding a large amount of flour.

Check whether the dough has developed enough strength.

Use gentle folds to build structure.

Allow fermentation to progress before deciding the dough needs more flour.

Make small hydration adjustments on your next loaf rather than changing several variables at once.

Why Is My Khorasan Sourdough Dense?

Dense bread can result from insufficient fermentation, weak dough structure, excessive flour or other process variables. Idaho Ancient Grains notes that Spelt can sometimes produce heavier bread when used alone and that mixing grains can lighten the texture. citeturn0search3

If your Khorasan loaf is dense, try a blend with Spelt or hard white wheat and carefully track your fermentation.

What Can You Do With Sourdough Discard?

You do not have to throw away your discard. Idaho Ancient Grains' recipe collection includes sourdough waffles and a Khorasan sourdough breakfast knot made with sourdough discard. citeturn0search0turn0search11

Sourdough waffles

Khorasan breakfast knots

Pancakes

Other discard recipes

Frequently Asked Questions

Can you make sourdough bread with Khorasan flour?

Yes. Idaho Ancient Grains says Khorasan works well for feeding a sourdough starter and making sourdough bread. citeturn0search2

Can you use Khorasan for a sourdough starter?

Yes. The farm specifically says Khorasan works well for feeding a sourdough starter. citeturn0search2

Can you mix Spelt and Khorasan in sourdough?

Yes. Idaho Ancient Grains encourages experimenting with ancient grain ratios and recommends Khorasan, Spelt and hard white wheat as a bread combination. citeturn0search1turn0search2

Is Khorasan sourdough gluten-free?

No. Khorasan is a wheat grain and is not gluten-free.

Why is my Khorasan sourdough dense?

Fermentation, hydration, dough strength and flour choice can all affect density. Idaho Ancient Grains also notes that grain blends can help create a lighter texture when Spelt is involved. citeturn0search3

What can I make with Khorasan sourdough discard?

Idaho Ancient Grains has recipes for sourdough waffles and a Khorasan sourdough breakfast knot using discard. citeturn0search0turn0search11

The Bottom Line

Khorasan can be an excellent grain to explore in sourdough, especially if you are willing to learn how the dough responds rather than expecting it to behave exactly like conventional wheat flour.

Start with an active starter, choose a manageable Khorasan percentage, monitor the dough during fermentation, and make small adjustments from one bake to the next.

Once you understand the basics, experiment with Khorasan alone or combine it with Spelt and hard white wheat. Idaho Ancient Grains' own recipes show that ancient grain blends can be used across bread, sourdough, waffles and other baked goods. citeturn0search0turn0search2