Hi John, Thanks for the question! If you're doing some guild formatting you are sure to know your way around in baker's math--and, congrats on jumping into the freshly-milled. I'm enjoying it, as well. I have to admit that my experience with Khorosan was a couple years back. At that point we were still calling it Kamut. If I remember correctly, this is grain which was recovered from Egyptian tombs, resown and reintroduced (under trademark, initially?). Anyway, I worked with it when JT Tredgold and I were competing in Italy. I remember it having nice flavor and, perhaps being a little weak. So, if you decide to do a 1:1 sub, I would be inclined to approach it more like Spelt with some considerations along the lines of: - Preferment the weakest flour. - Keep a close eye on hydration, even potentially dropping your total hydration but, standing ready with a measured amount of water to add (afterwards, adjust your formula to include the additional amount or any changes). - If, after the mix you feel the dough could take additional water, add some as "bassinage." - Alternatively, if the dough is weak, add a fold or two. Please feel free to shoot me a direct email (martin.philip@kingarthurflour.com) if you have any follow-up questions. All the best, Martin

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