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

My starter was made with unbleached white, non organic flour and tap water, is maintained on the same, and works for all bread that has some amount of wheat flour, including the one that is 60% wholegrain rye.

Levain is simply big starter - I always make it with unbleached white flour no matter what the recipe says.

For the actual bread, I'd sub whole wheat flour but watch it, it will rise faster than rye.