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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[–] anarchoplayworker@lemmy.world 1 points 1 year ago* (last edited 1 year ago) (1 children)

Lol maybe I’ll do that. I‘ll see how it comes out with whole wheat and maybe a second round I’ll try rye or pumpernickel. We’re only two people so making two loaves at once is a little much for us to eat.

[–] UnknownQuantity@lemmy.world 2 points 1 year ago (1 children)

Scale the recipe down or do half and half. You can even let half of the dough do cold ferment and/or cold proofing in the fridge for extra tasty bread.

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

Good call. Maybe I’ll try that! I do like doing the cold ferment.