Sourdough baking

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Sourdough baking

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Replacing Rye/Pumpernickel Flour (lemmy.world)

submitted 1 year ago by anarchoplayworker@lemmy.world to c/sourdough@lemmy.world

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So, I want to play with making a levain, which I’ve never done before, and I’m drawn to this recipe: https://www.kingarthurbaking.com/recipes/pain-au-levain-recipe mostly because I have used other King Arthur recipes with a lot of success. The thing is, it calls for pumpernickel flour and my spouse isn’t a fan. So can I just replace it with the same amount of… Whole wheat flour? Or just white all purpose flour? Or does that not really work and I need to find a new recipe?

Thanks!

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[–] the_artic_one@programming.dev 3 points 1 year ago (1 children)

As long as the total weight of flour is the same you'll still get bread no matter how much you much you change the ratio of white/wheat/rye flours. It will taste different and have a different texture but it will still be bread.

This recipe in particular is something like 90/10 white to rye so it's basically white bread with a little rye for a more complex flavor. 90/10 white to wheat is going to be pretty similar.

[–] anarchoplayworker@lemmy.world 1 points 1 year ago

Thanks! That makes sense.