this post was submitted on 18 Jul 2023
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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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[–] desGroles@lemmy.world 1 points 1 year ago

I've got 2 different starters, one on wholewheat and the other on whole rye. Since both flours are wholegrain they grow just fine and are fairly similar! In terms of the final bread, I think it will be very similar if you just sub the rye with wholewheat. In fact I completely agree with all the others who've said exactly that. And, I must also agree that if it is less than 10% rye in the final bread, it is quite difficult to taste the rye.